Mouthwatering Meatloaf

This meatloaf recipe serves 4-6 depending on portion size, can be made to be more health conscious with some quick substitutions for those of you sticking to that New Year’s diet and is fabulous with either ketchup or BBQ sauce.
It can also be made gluten free simply by substituting the breadcrumbs!

1 lb ground beef (use leaner beef to keep this on the healthy side)
1 egg – beaten
1/4 cup panko breadcrumbs (whole wheat)
1/2 small onion
1/2 large carrot
1/2 red bell pepper
4 cloves garlic
1 Tbsp. Ty Caton Vineyards Roasted Garlic Olive Oil (you could substitute one of our other oils in here, whichever you love most!)
1 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/2 tsp. thyme (fresh or dry)
1/2 tsp chili powder
1/2 tsp. ground pepper
1/2 tsp. salt
1/4 cup beef broth (low sodium for the healthy option)
1/4 tsp. gelatin – unflavored

Start by preheating your oven to 325 degrees.
Then grease your baking tray and put it to one side.
Place a separate dish or pan of water inside the oven below where you will be cooking the meatloaf. This will help the meatloaf from breaking apart while in the oven.
Scatter the gelatin over the broth and set to one side so that it can start to absorb the liquid and bloom.
Finely dice the onion, carrot, pepper and garlic – or use a blender to do so for you!
In a medium skillet, add the Ty Caton Vineyards Roasted Garlic Olive Oil and heat over a medium high heat.
Once ready, add the vegetable mixture, and sauté gently until the vegetables start to brown. This should be approximately 5 minutes or so.
Add the tomato paste, Worcestershire sauce, salt, pepper, thyme and chili powder and cook for around 1 more minute, stirring constantly, then remove from the heat.
Empty the cooked mixture into a large bowl and add in the broth/gelatin mixture. Then mix well.
Once mixed, add the beef, egg, and breadcrumbs to the bowl and mix together with your hands.
Transfer the mixture to your greased baking tray and mold into your loaf shape.
Bake at 325 degrees for 40 minutes, then let it rest for 5-10 minutes before slicing and serving with roast potatoes and our newly released 2016 Estate Petite Sirah.
Enjoy!