Spicy Ketchup Meatloaf

Serves 4

  • 2 tablespoons vegetable oil
  • ½ lb button or crimini mushrooms, finely diced
  • 1 medium onion, diced (about 1 cup)
  • 1 stalk celery, diced (about ½ cup)
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 ½ lbs ground beef
  • 1 cup Maya Kaimal Spicy Ketchup, divided
  • 2 eggs
  • 1 cup dried breadcrumbs (panko-style crumbs work well)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the mushrooms, onions, and celery and cook, stirring frequently, until most of the liquid has cooked off and the mushrooms start to brown, about 8 minutes. Stir in the cumin and salt. Remove from heat and set aside to cool.
  • In a large bowl, combine the beef, ½ cup of the ketchup, eggs, breadcrumbs, and the cooled vegetable mixture. Mix together with a stiff spoon or your hands until everything is well blended.
  • Pack the meat mixture into a 9” x 5” glass, ceramic, or metal loaf pan, mounding the surface slightly. Spread the remaining ½ cup of ketchup over the top.
  • Bake at 350°F for 1 hour. Let the meatloaf sit for 15 minutes before slicing. Serve in thick slices, with extra ketchup on the side.

 

 

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