2 lbs 93% lean ground beef
3/4 cup beet ketchup
1 egg, beaten
1 cup fresh bread crumbs*
1 small onion, grated
2 cloves garlic, grated**
freshly ground black pepper
Preheat oven to 350. In a large bowl, mix together the beef, egg, bread crumbs, onion, garlic and 3 tablespoons of the beet ketchup. Form into a loaf. Place in a loaf pan (or, preferably, a meatloaf pan). Brush the top with the remaining beet ketchup. Bake for 50 minutes or until fully cooked. Wait a few minutes before slicing.
*I just pulsed a couple of wedges of leftover schiacciata all’olio in the Vita Mix until it formed crumbs.
**Since I used my Vita Mix for the bread crumbs, I went ahead and used it to chop up the onions and garlic to a grated texture.
I admit, this isn’t the most glamorous recipe. Even on a good day, meatloaf isn’t terribly thrilling or attractive. Beet ketchup sounds a bit odd to begin with and well, I couldn’t resist calling this beetloaf. However, I will assure you that this recipe, simple and homely as it is, is a winner. The meat was juicy and tender but not fatty and it the ketchup added the right note of sweet-savoriness. We couldn’t wait for leftover meatloaf sandwiches.