ROASTED VEGETABLES:

1 tbsp. butter
1/3 cup chopped white onion
1/3 cup chopped red onion
1 celery stalk, finely chopped
1/2 bell pepper, finely chopped (any color)
1 tsp. garlic salt

Using a small frying pan set to medium heat, add butter and all chopped vegetables. Season with garlic salt and cook until translucent and browned. Let vegetables cool 15 minutes before using.

MEATLOAF MIX:

2 lb. lean ground beef (85/15 is best)
1 egg
2/3 cup milk
2/3 cup bread crumbs (or more)
1/3 cup ketchup (Hunts)
1 tsp. ground black pepper

Preheat oven to 350°F.

In a large bowl beat egg. Add milk, bread crumbs and ketchup. Let stand until bread absorbs liquid. Stir in vegetables. Add ground beef. Season with freshly ground pepper and mix well. Shape into a loaf and place on baking sheet or loaf pan.

Note: If the mixture is still too loose add more bread crumbs, 1/4 cup at a time, until you get a good consistency.

Bake at 350°F for 1 hour 10 minutes.

Tip: For a nice glaze brush additional ketchup over meatloaf after about 35 minutes.

Submitted by: Jay Pickett