Garden-Style Meat Loaf

Name: Garden-Style Meat Loaf
Yield: 8 servings
Ingredients: 1 small onion, finely chopped; 2 celery stalks, finely chopped; 1 large carrot, shredded; 2 garlic cloves, pressed; 2 lbs (1 kg) lean ground beef; 1/2 cup (125 mL) rolled oats; 2 eggs; 3/4 cup (175 mL) chili sauce, divided; 2 tsp (10 mL) dried thyme leaves; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) ground black pepper

Our Loaf Pan makes this veggie meat loaf exceptionally juicy.

Ingredients

1 small onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, shredded
2 garlic cloves, pressed
2 lbs (1 kg) lean ground beef
1/2 cup (125 mL) rolled oats
2 eggs
3/4 cup (175 mL) chili sauce, divided
2 tsp (10 mL) dried thyme leaves
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground black pepper

Directions

Preheat oven to 375°F (190°C). Chop onion and celery with the Food Chopper. Grate the carrot into short strips using the Grater. Using a Garlic Press, press garlic into a Classic Batter Bowl. Add onion, celery, carrot, ground beef, oats, eggs, 1/4 cup (60 mL) of the chili sauce, thyme, salt and pepper; mix lightly but thoroughly. Shape the meat mixture into a loaf in the Stone Loaf Pan. Bake 1 hour. Spoon the remaining 1/2 cup (125 mL) chili sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature of the meat loaf reaches 160°F (71°C). Remove from oven. Let stand 10 minutes before slicing to serve.