Meatloaf - Keira

1 C breadcrumbs
1/3 C milk (or milk substitute like almond milk)
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
4 garlic cloves
2 Tbsp cooking oil of choice
2 1/4 tsp kosher salt, divided
1 1/2 tsp freshly ground ppper, divided
3 Tbsp Worcestershire sauce
1 1/2 lbs ground beef, preferably 20% fat
1/2 lb ground pork- or 2 lbs ground beef and no ground pork
2 large eggs
1/2 C ketchup

Position a rack in the center of oven and preheat to 350°. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery and garlic in a food processor until finely chopped, or chop them by hand.
Heat oil in a large skillet over medium heat. Add the onion mixture, 1 tsp kosher salt, and 1/2 tsp pepper. Cook, stirring occasionally until softened, 5-7 minutes. Remove from heat, stir in the Worcestershire sauce and scrape into the bowl with the soaked breadcrumbs. Add beef (and if desired pork), eggs, 1/4 C ketchup and remaining 1 1/4 tsp salt and 1 tsp pepper. Mix with your hands to combine.
On the lined baking sheet, form the meat mixture into a long, well-packed loaf shape, about 5" wide. Brush the top of the load with 1/4 C ketchup. Bake until the internal temperature reaches 155°, 60-75 minutes. Let it rest for 15 minutes before slicing.

This can be made up to three days ahead, wrapped in foil and chilled in the refrigerator or wrapped in foil and frozen for up to three months.