2 tablespoons extra virgin olive oil
1 medium onion, grated
2 medium carrots, grated
2 stalks celery, grated
2 cloves garlic, minced
2 large eggs
1/4 cup milk
1 gelatin sheet (or 1 teaspoon powdered gelatin)
2 pounds ground beef
1/4 cup ketchup
1 tablespoon Dijon mustard
1/4 cup fresh parsley, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup Monterey jack cheese, grated very fine
1/2 cup bread crumbs
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Heat oil in a large skillet, then add onion, carrots and celery and cook until softened, allowing the excess moisture to evaporate. Add garlic and cook for one more minute. Remove from heat and set aside. Heat milk slightly and dissolve gelatin in it, then whisk in the eggs. In a large bowl, combine the cooked vegetables with the ground beef, mixing gently. Next add the milk mixture and all remaining ingredients except for the cheese and bread crumbs. Mix to combine, then gently fold in the cheese and bread crumbs. Gently shape the mixture into a loaf about 10 inches long, 6 inches wide, and 2 inches tall. Bake until cooked through, about 1 hour.
TIP: I use a fork to mix everything together – it keeps your hands clean but more importantly it leaves the meatloaf mixture with a fluffy texture which is more pleasant.