Meatloaf

Old-fashioned meat loaf, perfect with mashed potatoes and seasonal vegetables

• 2 tsp. vegetable oil
• 0.5 yellow onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 stick celery, diced
• 1.5 lbs. ground beef (half beef and half pork is actually better)
• 0.5 cup crushed tomatoes
• 0.25 cup ketchup
• 0.25 cup breadcrumbs
• 1 tsp. Worcestershire sauce
• 1 tsp. kosher salt
• 0.25 tsp. ground black pepper
• 0.25 tsp. cayenne pepper (if you want to use a minced jalapeno, that's better)
• 1 tsp. molasses
• 1 egg

Pre-heat your oven to 350F.

Heat the oil in a small skillet. Add the onion and cook gently, stirring occasionally, for about 8 minutes; add the garlic, carrot, and celery and cook for 2 more minutes, or until onion is translucent.

In a mixing bowl add the onions and garlic to the ground beef, along with the carrot, celery, tomatoes, ketchup, breadcrumbs, Worcestershire, kosher salt, black and cayenne pepper, molasses, and egg. Mix lightly but thoroughly with your hands. Shape into an oval and place in a loaf pan.

Bake for 50–60 minutes, or until the juices run clear.