Basic Meatloaf

By sltaylor

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 (see Tip)
• 2 pounds lean (90% or leaner) ground beef

Details

Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from eatingwell.com

Preparation

Step 1

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 combine. 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.