Ingredients
- 2 Tbs olive oil
- 2 carrots, cut into 1/4 inch dice
- 2 celery stalks, cut into 1/4 inch dice
- 1 onion, cut into 1/4 inch dice
- 1 can (4 oz) mushrooms, save liquid and add water to equal 1/3 cup
- 3 cloves garlic, minced
- 1 1/2 cups fresh bread crumbs
- 2 # ground beef
- 2 eggs, lightly beaten
- 1/4 cup minced fresh parsley
- 1/2 tsp minced fresh thyme
- Salt and pepper to taste
- 1/3 cup ketchup
Preparation
Step 1
Position rack in lower third of oven and preheat to 350.
In a deep sautee pan, over medium-high heat, warm the olive oil. Add the carrots, celery and onion and sautee until tender, 8-10 minutes. Add the mushrooms and garlic and sautee for 1 minute. Let cool for 10 minutes.
In a bowl, combine the bread crumbs and 1/3 cup of the mushroom liquid and soak for 5 minutes.
In a large bowl, using your hands, gently mix the ground beef, soaked bread crumbs, vegetable mixture, eggs, parsley, thyme, salt and pepper. Transfer the mixture to a meatloaf pan, pressing down to flatten the top. Bake until thermometer registers 165, about 1 hour 10 minutes. During the last 30 minutes of cooking, spread the ketchup evenly over the top of the meatloaf. Let the meatloaf rest for 5 minutes before slicing.