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Indian Creek Angus Grass-fed Meatloaf

(With thanks to Linda Corbin)

2 bell peppers—preferably red and green (chopped)
1 onion (chopped)
2 clove garlic (minced)
2 carrots (sliced thinly with potato peeler or shredded with cheese grater)
2 TBSP butter
3 lbs of ground beef (at room temperature)
3 eggs
1 package Knorr vegetable soup mix
2 TBSP parsley
¼ cup Worcestershire sauce
1 cup ketchup
1 cup Panko bread crumbs
1 tsp salt
½ tsp black pepper

Saute the peppers, onion, garlic, and carrots in butter until onions are translucent. Let cool slightly.

Place all remaining ingredients in a large bowl and add the vegetables. Mix well with your hands. Divide the mixture in half and fill two loaf pans with it.

Bake at 375 degrees for one hour. Then add topping and bake for fifteen minutes. (Total cook time 1 and a quarter hours).

1-½ cups ketchup
½ cup brown sugar
¼ cup Worcestershire sauce

Place the three topping ingredients in a pan on the stove at medium heat and stir well. Cook until slightly thickened. Spread across the meatloaves and bake for the last 15 minutes.
Serve with mashed potatoes and peas. Freezes well.