Meatloaf

Process the carrots, celery and onions; toss with olive oil and salt.

Roast the vegetables in the oven to soften them before they go into the meat.

Mix the glaze: equal parts ketchup and Worcestershire sauce with a little mustard.

Combine the ground beef with one egg per pound, the seasoning blend and salt.

Mix a little of the glaze into the meat itself; mix in the pre-softened vegetables.

For meatballs mix lightly and leave the mixture heterogeneous so they crumble; for meatloaf mix until homogeneous for a clean slice.

Cook a small ball in the microwave and taste it to check the seasoning.

Stir the panko through the meat, repack and remeasure to keep each loaf at one cup.

Coat each loaf with the glaze.

Roast at 400F, 200C, to an internal temperature of 160F, 71C.

Rest thoroughly before slicing.

Variation: soak the crumbs in water or milk, squeezed or unsqueezed; both came out too soft.