Canyon Ranch Beef Meatloaf

• 1 tablespoon extra virgin olive oil
• 3/4 cup minced yellow onions
• 1 tablespoon minced garlic
• 1/3 cup minced roasted red bell peppers
• 1 large egg
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons brown sugar
• 1 tablespoon dry parsley flakes
• 1 tablespoon dry basil
• 1 teaspoon dry oregano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds lean, grass fed ground beef
• 1/3 cup Panko bread crumbs

1. 1. Preheat oven to 325u0b0. Lightly coat a loaf pan with canola oil spray.
2. 2. In a large saucepan, heat olive oil over medium heat and saute onion and garlic until onions are translucent. Allow to cool.
3. 3. Combine all ingredients, including sauteed onion and garlic, in a large bowl and mix well. Add meat mixture to loaf pan and smooth the top.
4. 4. Bake for 50 minutes or until beef is cooked through and reached and internal temperature of 165u0b0. Cool slightly, and slice into 8 equal portions.

extra virgin olive oil, yellow onions, garlic, red bell peppers, egg, ketchup, worcestershire sauce, brown sugar, parsley flakes, basil, oregano, salt, freshly ground black pepper, lean, bread crumbs

Taken from www.epicurious.com/recipes/member/views/canyon-ranch-beef-meatloaf-50124476 (may not work)