Classic Meat Loaf

I don't know why, I just have a major craving for meatloaf. I was on the hunt for a good recipe and after looking through about twenty I decided to try this one. It turned out flavorful but not overpowering and tender but not mushy. The key to making this taste so good was finely chopping the vegetables so it didn't turn out chunky. I loved the glaze too!

Ingredients:

1 tsp grape seed oil

1 onion (150g), finely diced

1 stalk celery (40g), finely diced

½ tsp. dried thyme

2 large cloves garlic, finely chopped

1 medium carrot (30g),grated

1/2 cup fresh bread crumbs (I used sprouted whole grain bread to make the crumbs)

1/4 cup 2% milk

1 egg

1 lb lean ground turkey

1/4 tsp sea salt

1/8 tsp. freshly ground black pepper

6 tbsp (102g) ketchup, divided

1 tsp. brown sugar

1 tsp. cider vinegar

Instructions

Preheat oven to 350 degrees. In large skillet heat oil. Add onions and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.

Sprinkle thyme over onion mixture. Rub garlic into paste then add to pan. Cook and stir until onions are tender and translucent. Stir in grated carrot and remove from heat. Cool completely. Meanwhile, soak bread in milk. Lightly beat the egg.

In large mixing bowl combine ground meat, cooled vegetables, bread crumb mixture, 2 tbsp ketchup and egg. Using hands (I used food grade gloves because I don't like touching raw meat), mix until well blended.

Turn mixture into rectangular baking dish. Using hands, shape into a  loaf. 

Ketchup Topping: Combine remaining ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 50 minutes or until meat thermometer reaches 165 degrees. Let rest 10 minutes before slicing. 

Serves 4

Adapted from Better Homes and Gardens