Classic Meatloaf

This version of meatloaf stays moist and gets a lovely crust to it. You can’t go wrong by adding mashed potatoes and gravy. Or you can keep it light with rice and snow peas.

Ingredients

• 1 medium onion (roughly chopped)
• 1 red pepper (seeded and cored, then roughly chopped)
• 2 carrots (cut into 1 inch pieces)
• 2 celery stalks (cut into 1 inch pieces)
• 1 tsp oil
• 1 tsp cumin
• 2 tsp beef bouillon paste (or 2 cubes beef bouillon)
• 2 lb Meyer Natural Angus ground beef
• 1/4 cup seasoned bread crumbs
• 1/4 cup tomato sauce
• 1 egg
• 2 tbsp tomato paste
• 1 1/2 tbsp worcestershire sauce

Preparation

1. Heat oven to 325°F. Place onion, red pepper, carrots and celery into food processor and pulse until vegetables are finely chopped.
2. Heat oil in non-stick skillet over medium-high heat. Add chopped vegetables and cumin to skillet. Cook, stirring often, until softened and any liquid has evaporated. Add bouillon paste or cubes, and stir until completely dissolved. Remove from heat and cool 10 minutes.
3. While vegetables cool, place ground beef in bowl with bread crumbs, tomato sauce, egg, tomato paste and Worcestershire sauce. Add cooled vegetables to bowl and mix to combine well.
4. Shape mixture into 2 loaves about 8 inches long and 4 inches wide. Place in glass baking dish and bake 1 hour (until internal temperature is 160°F). Remove, cool about 5 minutes. Slice and serve.