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.