1medium carrot, peeled and ends cut off, cut into large chunks
1stalkcelery, cut into large chunks
1 ½poundsground meat (preferably a combination of beef, pork, veal, or turkey 93/7)
¾cupdried bread crumbs
¼cupchopped fresh parsley, additional for garnish if desired
½teaspooncoarsely ground black pepper
2tablespoonspacked brown sugar
1tablespoonred wine vinegar
Preheat oven to 350ºF. Spray a 9” by 5” loaf pan with nonstick cooking spray.
In a large bowl, lightly beat two eggs.
Place onion, celery, carrot, and garlic in a food processor and pulse until finely chopped. Add to bowl with eggs.
Add ground meat, bread crumbs, parsley, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Mix to combine. Go ahead and use your hands. Don’t over mix; ingredients should be just combined. Press lightly into prepared pan.
In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.
Brush with remaining ketchup mixture; return to the oven and bake for another 55 minutes or until middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer. Internal temperature will continue to rise as the meatloaf rests.
Let meatloaf rest 15 minutes before removing from pan or slicing.
Meatloaf can be made with any combination of ground meat, or just one kind of ground meat. Nutrition information is calculated using ground beef.
One serving is 2 slices.
Faster cooking alternative: Form the meatloaf mixture into 6 mini loaves. Place on a rimmed baking pan, sides not touching. Bake at 400°F for 25 minutes or until done (165°F internal temp).