Basic Meatloaf

Recipe submitted by Jeremy

Recipe taken from EatingWell.com


Here is a way to pack extra veggies and whole grains into a classic meatloaf recipe.

Makes: 10 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours

INGREDIENTS
1 large onion, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil or canola oil
5 tablespoons ketchup, divided
2 tablespoons Worcestershire sauce
1 tablespoon whole-grain mustard
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
3/4 cup dry whole-wheat breadcrumbs
2 pounds lean (90% or leaner) ground beef

PREPARATION
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combined. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.