Veggie Loaded Meatloaf

• 3 Tablespoons Unsalted Butter
• 1/2 cups White Mushrooms, Minced
• 2 Carrots, Minced
• 2 stalks Celery, Minced
• 1/2 Onion, Minced
• 2 cloves Garlic, Minced
• 1 Tablespoon Fresh Thyme
• 3/4 cups Panko Breadcrumbs
• 1/2 cups Whole Milk
• 1 Egg
• 1 pound Ground Beef
• 1 pound Ground Pork
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Salt
• 1 teaspoon Fish Sauce (can Substitute Worcestershire Sauce)
• 2 Tablespoons Fresh Parsley, Chopped
• 1/2 cups Ketchup
• 1 Tablespoon Mustard
• 1 Tablespoon Coconut Aminos (can Substitute Soy Soy Sauce)
• Salt And Pepper, to taste

1. Preheat oven to 375 F.
2. Melt butter in a medium saute pan on medium heat.
3. Add mushrooms, carrots, celery, onion, and garlic and cook until softened and most of the liquid has evaporated, 7-10 minutes.
4. Take pan off heat and let it cool for 10 minutes.
5. In a medium bowl, mix together thyme, breadcrumbs, milk and egg.
6. Add the cooled veggie mixture, beef, pork, cayenne pepper, salt, and fish sauce and mix to combine.
7. I would suggest using your hands to mix this.
8. It will take less work in the long run!
9. Transfer to a well-greased (or non-stick) standard size loaf pan.
10. In a small bowl, combine all the ingredients for the glaze, and brush onto the top of the meatloaf with a pastry brush.
11. Bake for about 1 hour and 30 minutes, or until internal temperature reads 165 F. Remove from oven and sprinkle with fresh parsley.
12. Let it cool for 15 minutes before serving.

butter, white mushrooms, carrots, stalks celery, onion, garlic, fresh thyme, breadcrumbs, milk, egg, ground beef, ground pork, cayenne pepper, salt, fish sauce, fresh parsley, ketchup, mustard, coconut aminos, salt

Taken from tastykitchen.com/recipes/main-courses/veggie-loaded-meatloaf/ (may not work)