Beef Meatloaf

Slices of meatloaf with sauce and herb garnish on brown paper

For many people, meat loaf is the ultimate comfort food. It’s a filling and satisfying dinner with a side of mashed potatoes, and the leftovers make a hearty and delicious sandwich for lunch the next day

2 tablespoons  butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 eggs
1/4 cup ketchup
1/2 cup evaporated milk
3 tablespoons chopped parsley
2 teaspoons chile powder
1 teaspoon dry mustard
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 pounds Panorama Organic 100% Grass-fed ground beef
2 cups bread crumbs

Preheat oven to 350 degrees.

Melt the butter in a medium skillet over medium-high heat and sauté the onion, carrots and celery until tender. Remove from heat and set aside to cool slightly. 
In a medium bowl, beat the 2 eggs and then stir in the sautéed vegetables, ketchup, evaporated milk, parsley, chile powder, dry mustard, allspice and salt.
Place the ground beef and bread crumbs in another larger bowl. Pour in the egg mixture and using your hands, mix together until incorporated. Place the meat mixture into a large loaf pan and bake for 1 to 1 ¼ hours. If you don’t have a loaf pan, you can also use a baking sheet and shape the meat into a loaf.

Remove from the oven and let rest for 5 minutes, then slice and serve.