Homestyle Beef and Vegetable Meatloaf

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan.

Finely dice 1 medium yellow onion, 1 large carrot, 2 stalks of celery, and 1 medium red bell pepper. Mince 3 cloves of garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced vegetables and sauté for 7-8 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool for 5 minutes.

In a large mixing bowl, combine 1.5 pounds of ground beef, the cooled vegetable mixture, 3/4 cup panko breadcrumbs, 2 beaten eggs, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 2 tablespoons tomato paste.

Add 1 tablespoon fresh thyme leaves, 1/4 cup chopped fresh parsley, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika to the mixture.

Using clean hands, gently mix all ingredients until just combined, being careful not to overmix which can make the meatloaf tough.

Transfer the mixture to the prepared baking sheet and form into a loaf shape approximately 9x5 inches, or press into the loaf pan.

In a small bowl, whisk together 1/3 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar to make the glaze.

Spread the glaze evenly over the top and sides of the meatloaf.

Bake in the preheated oven for 55-60 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).

Allow the meatloaf to rest for 10 minutes before slicing and serving. This helps the juices redistribute and makes for easier slicing.