Basic Meatloaf

• 1 medium onion, peeled and cut into 1-inch chunks
• 1 large carrot, peeled, trimmed, halved and cut into 1/2-inch lengths
• 3 small cloves garlic, smashed and peeled
• 2 medium ribs celery, peeled with a vegetable peeler and cut into 1-inch chunks
• 1 13 pounds ground round
• 23 cup unseasoned dried bread crumbs
• 23 cup plus 4 tablespoons ketchup
• 1 teaspoon kosher salt
• Few grinds black pepper
• 8 oil-packed anchovies, minced
• 20 calamata olives, rinsed, pitted and coarsely chopped
• 4 heaping teaspoons capers, rinsed and coarsely chopped
• 2 tablespoons Worcestershire sauce
• Additional ground black pepper

1. Place a rack in the center of the oven, and heat to 350 degrees.
2. Put onion, carrot, garlic and celery in the bowl of a food processor, and pulse until the vegetables are chopped medium fine; there should be about 1 2/3 cups of chopped vegetables.
3. Combine all of the ingredients, reserving 4 tablespoons of the ketchup.
4. Add optional ingredients, if desired.
5. Divide the mixture into 4 equal parts.
6. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass baking dish.
7. Bake for 30 minutes.
8. Spread 1 tablespoon of ketchup over the top of each loaf, and bake for 10 minutes.
9. Remove from oven, and let rest for 5 minutes.
10. Using a pancake turner, remove each loaf and serve on individual plates.

onion, carrot, garlic, celery, ground round, bread crumbs, ketchup, kosher salt, black pepper, anchovies, calamata olives, capers, worcestershire sauce, ground black pepper

Taken from cooking.nytimes.com/recipes/301 (may not work)