Ingredients 1 cup rolled oats
1 medium onion, thickly sliced
2 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
3 gloves garlic, peeled and halved
1 tablespoon olive oil
½ cup ketchup
¾ cup canned pumpkin puree, divided
1 kg ground beef
1 large egg
½ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
Preheat the oven to 190°C.
In a blender, process the oats until they turn into fine pieces. Set the oats aside in a large bowl.
Add the onion, carrots, celery and garlic to the blender; process until the vegetables are finely chopped.
In a large skillet, preheat the oil and add the chopped vegetables. Cook the vegetables for about 10 minutes until they become tender. Then, turn the heat off and let the vegetables cool for 10 minutes.
Meanwhile, in a small bowl combine the ketchup and ¼ cup pumpkin puree.
To the bowl with the oats add cooked vegetables, and the remaining ½ cup pumpkin puree, ground beef, egg, parsley, salt and pepper. Combine all the ingredients.
Line a baking sheet with parchment paper or aluminium foil. With your hands, shape the ground-beef mixture into a loaf shape.
Cover the meatloaf with the ketchup mixture.
Bake the meatloaf for about 50-60 minutes, until cooked thoroughly. Let the meatloaf rest for about 15 minutes, before slicing.
You might want to replace the ketchup with the tomato sauce, vinegar and sugar. The proportions are next: 1 cup ketchup = 1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar. The sugar could be reduced or skipped, of course. Thank you for reading my recipes.