Roasted Vegetable Meatloaf

Instructions:

• Step 1.

  Preheat oven to 425°F. Wash, peel, and cut the onions, celery, carrots, mushrooms, and peppers into 1-inch pieces. Place on a roasting rack and lightly coat with olive oil. Roast the vegetables for 25 minutes, stirring occasionally. Remove from oven and allow to cool. Transfer to the refrigerator and cool completely. Note: This can be done a day in advance.

• Step 2.

  Preheat oven to 350°F. Place beef and pork into a large bowl. Season with salt, pepper, Worcestershire, and mix thoroughly. Gently fold in the chilled roasted vegetables until evenly mixed. Shape into a meatloaf, either using a large bread pan or freeform. Place on a roasting pan that is lined with parchment paper. Roast until an internal temperature of 165°F is achieved, approximately 1 hour.

• Step 3.

  Combine the ketchup, mustard, and brown sugar in a small mixing bowl. Brush onto the meatloaf during the final 15 minutes of roasting.

• Step 4.

  After baking, let cool for 5 minutes before slicing. Be sure to make delicious meatloaf sandwiches the next day with the leftovers for an easy lunch or snack.