Meatloaf With Beet Ketchup Topping

Ingredients:

1 cup torn up bread peices or 1/2 cup bread crumbs

1/2 cup whole or 2% milk (I used beef broth since we are a dairy free household)

1 small onion, diced

1 small carrot, diced

1 stalk celery, diced

2-3 cloves garlic, minced

1/2 teaspoon dried thyme

1 tablespoon Organic Beet Ketchup

2 lbs. ground grass fed meat ( mixed 1 lb. ground beef with 1 lb. ground turkey)

2 eggs, beaten

2 teaspoons worcestershire sauce

1 teaspoon salt

Pepper to taste

1/2 cup Organic Beet Ketchup

Instructions:

1. Heat oven to 350 degrees.  Set oven to preheat and place a rack in the bottom third of the oven.  Line a baking sheet with foil.

2. Soak the bread pieces in milk or broth. Combine the bread pieces and the milk in a small bowl. Let stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the bowl. You can leave crusts on or trim.

3. Cook vegetables. Warm a few teaspoons of olive or coconut oil in a skillet over medium heat. Add the diced onions, carrots and celery. Cook until the onions are transulcent and the carrots have sogteed, 6-8 minutes. If the vegetables begin to brown, turn down the heat. Add garlic and stir until fragrant, about 30 seconds. Add the thyme and tablespoon of Beet Ketchup and stir until coated. Remove from heat and let cool slightly.

4. Make the meatloaf mix. In a large mixing bowl, combine the meat, beaten eggs, worcestershire sauce, salt and pepper, soaked bread and cooked vegetables.  Use your hands to work the ingredients together. 

5. Shape the loaf. Transfer the meatloaf mixture to your foil lined baking dish. Shape it into a loaf roughly 9" x 5". 

6. Coat the loaf with Beet Ketchup. Spread 1/4 cup of Beet Ketchup over the meatloaf, reserving 1/4 cup for later. Alternatively, drape the loaf with bacon slices.

7. Bake for 45 minutes. Then spread with remaining 1/4 cup of Beet Ketchup. 

8. Bake for another 15 minutes until the middle of the meatloaf registers 155 degrees F on an instant read thermometer.

9. Cool 15 minutes before serving.  Refrigerate for up to one week, or freeze for up to three months.