Vegetable Meatloaf

vegetablemeatloaf I'm not big on leftovers, so I've pared down my recipes to serve two. This meat loaf is simple and quick to prepare, plus it helps you eat your veggies. It's great served with cheddar-topped baked potatoes.

½ lb ground beef
1 slice bread, torn into small pieces
1 large egg, beaten
¼ cup carrot, shredded
2 Tbsp. onion, finely chopped
2 Tbsp. green bell pepper, finely chopped
2 Tbsp. celery, finely chopped
½ tsp. sea salt
1 dash black pepper, freshly ground
1 dash garlic powder
5 Tbsp. chili sauce or ketchup, divided

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a bowl, combine ground beef, bread, egg, carrot, onion, green pepper, celery, seasonings and 2 Tbsp. chili sauce.

Form into a loaf in an ungreased 5¾x3x2" loaf pan. Spoon remaining chili sauce over loaf. Bake, uncovered for 45-50 minutes or until meat is no longer pink.

Makes 2 servings.