Veggie Loaded Meatloaf

Veggie Loaded Meatloaf Serves 12 1 tsp extra virgin olive oil 1 cup chopped onion 1 cup chopped bell pepper (I used red, green and yellow peppers) 1/2 cup diced celery 3 carrots, shredded 1 tsp salt 1 tsp pepper 3 garlic cloves, minced 1 cup panko bread crumbs 1 cup fat free milk 1 lb extra lean ground beef 1 lb extra lean ground turkey 1 tbsp. Worcestershire sauce 3/4 cup ketchup 1 egg, lightly beaten Glaze 1/4 cup ketchup 1 tbsp. brown sugar 1 tsp Dijon mustard 1 tsp Worcestershire sauce Preheat oven to 350 Spray a mini loaf pan (mine has 12 mini loaf cavities) or a large loaf pan with nonstick spray, set aside In a small sauté pan heat olive oil over medium heat Add in onion, bell peppers, celery, carrots, salt & pepper stirring often and cooking until soft, about 6-7 minutes Add in garlic and cook for an additional 2 minutes, stirring often While veggies are cooking in a large mixing cup or bowl combine bread crumbs and milk, letting it sit until milk is absorbed by bread crumbs In a large bowl combine milk, bread crumbs, cooked veggies, Worcestershire sauce, ketchup & egg combining until just mixed together, making sure to not over mix Divide into mini loaf pan or place into large loaf pan Place into oven and bake until cooked through, about 1 hour for mini loaf pans or 90 minutes or large loaf pan While meatloaf is baking in a small bowl combine ketchup, brown sugar, mustard and Worcestershire sauce for the glaze Half way through baking divide glaze over the top of the meatloaves Remove from oven and let stand for 10 minutes before serving