Spicy Ketchup Meatloaf
2 tablespoons vegetable oil
½ lb button or cremini mushrooms, finely diced
1 medium onion, diced
1 stalk celery, diced
2 teaspoons ground cumin
½ teaspoon salt
1 ½ lb ground beef
1 cup Maya Kaimal Spicy Ketchup, divided
1 cup dried breadcrumbs (panko-style crumbs work well)
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the mushrooms, onions, and celery and cook, stirring frequently, until most of the liquid has cooked off and the mushrooms start to brown, about 8 minutes. Stir in the cumin and salt. Remove from heat and set aside to cool.
Preheat oven to 350°F.
In a large bowl, combine the beef, ½ cup Spicy Ketchup, eggs, breadcrumbs, and the cooled vegetable mixture. Mix together with a stiff spoon or your hands until everything is well blended.
Gently pack the meat mixture into a 9” x 5” loaf pan, mounding the surface slightly. Spread the remaining ½ cup of ketchup over the top.
Bake for 1 hour. Let the meatloaf sit for 15 minutes before slicing. Serve in thick slices, with extra ketchup on the side.