So tender and melt in your mouth! This classic meatloaf recipe lends an extra layer of flavor by sautéing the onions and celery with the herbs. My family loves this so much that I ALWAYS make a double batch to use the leftovers for meatloaf sandwiches.
1 1/3lblean ground beef* 1 1/2 lbs works well also
4clovesgarlic*minced or crushed, about 2 tbsp
1 1/2cupsold fashioned rolled oats *use gluten-free to make gluten-free version
2tbspWorcestershire sauce*use gluten-free to make gluten-free version
For the Topping
1/4cupKetchup *set aside until just ready to bake
Place a medium sized skillet over med/high heat. Add oil and diced onion. Sauté until sweating, about 3-4 mins. Add diced celery and continue sautéing until celery starts to become tender, about 5 mins. Add herbs the last 2 mins of sautéing. This step helps to release the oils in the herbs, making them fragrant and helping to marry the flavors. Once sautéing is completed place onion/celery mixture into large mixing bowl and let cool to a mild warmth. This will take about 5-7 mins.
Preheat oven to 350℉. Line a large sided cookie sheet with parchment paper and set aside.
Add remaining ingredients to large mixing bowl with the exception of 1/4 cup ketchup for topping.With clean hands mix until evenly combined. Form into a log and place on cookie with parchment paper.Evenly spread remaining ketchup over top of form meatloaf and bake for 45- 50 mins.