S-T-R-E-T-C-H-E-D Meatloaf

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.

3. 3

   Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.

4. 4

   Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).

5. 5

   Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.

6. 6

   Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.

7. 7

   Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.