Step 1

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat; add onion and red pepper. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Transfer to a large bowl. Stir in bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chiles, yogurt and egg. Crumble beef over mixture and mix lightly but thoroughly.

Step 2

Shape into a loaf and place in a greased 11x7-in. baking dish. Spoon the remaining diced tomatoes over top. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain if necessary; let stand for 15 minutes before slicing.