1 (15-ounce) can tomatoes
1 pound ground chuck
10 saltine crackers
1 egg, well beaten
Salt and pepper as desired
Dash of Worcestershire sauce
1 medium onion, finely chopped
1 small bell pepper, cut into wedges

Drain tomatoes, reserving juice. Combine tomatoes, crackers, and egg. Let stand for 5 minutes. Add beef, salt, pepper, and Worcestershire sauce. Shape mixture into two oval loaves and place in lightly greased skillet. Pour reserved tomato juice around loaves and add pepper wedges to juice. Place in 425-degree oven and bake until juice starts to bubble. Reduce heat to 350 degrees and continue baking for a total of 45 minutes. Juices can be cooked on stovetop with a small amount of flour until thick for pan gravy.