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1
MAKE THE KETCHUP GLAZE:.
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2
Combine the ketchup, Worcestershire sauce, brown sugar, soy sauce in a medium bowl and stir until combined.
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3
Set aside.
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4
SAUTEED VEGETABLES:.
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5
Saute vegetables in a non-stick pan sprayed with non-stick olive oil spray, for about 8 to 10 minutes, to take out the bite.
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6
MAKE MEATLOAF:.
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7
Preheat oven to 400F.
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8
Combine the bread and the milk in a small bowl and let sit 5 minutes.
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9
Combine onion, celery, garlic, mushrooms(if using), bell peppers, parsley, mustard, thyme, eggs, salt, black pepper & crushed red pepper flakes(if using) in a large bowl.
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10
Add the bread, meat and 1/3 cup of the ketchup glaze and toss gently with your hands.
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11
Be careful not to over mix, it should be soft but hold its shape.
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12
BAKING THE MEATLOAF:.
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13
Line a baking sheet with parchment paper.
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14
Transfer the meat mixture to the prepared pan, form into a 16- by 5-inch loaf and coat with 1/3 cup of the ketchup glaze.
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15
Combine the onion rings with 2 tablespoons of ketchup glaze in a small bowl.
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16
Spread the coated onions over the top of the meatloaf.
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17
Place the thyme sprigs over the onions and twist the bacon or pancetta slices in diagonals over the thyme.
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18
Place on center rack of oven and bake for 15 minutes.
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19
Reduce oven temperature to 350F and bake for approximately 50 minutes more.
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20
Remove from oven and allow to rest 15 minutes before serving.
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21
Serve with remaining ketchup glaze, roasted garlic mashed potatoes, gratinee of spinach with warm herbed biscuits.
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22
Enjoy!
