Meatloaf

I have investigated the meatloaf recipes online and I've decided it's pretty much anything goes as long as you have enough moisture and your meat binds. So really you can concoct something new every time. I used the kitchen aid to mix so I didn't have to touch the raw meat, which I find more gross than normal while pregnant.
This is 2 pounds of ground beef with a Lipton Onion Soup mix packet:

I chopped a couple of stalks of celery in the cuisinart mini prep

And a jar of roasted red pepper -- I drained the juice oil first.

I also added 2 cups of shredded zucchini that I froze last summer from our garden---once it thaws it seems like WAY less than 2 cups, so maybe fresh you'd need less. I discovered our carrots were dead so I didn't use any but normally I would. I used 1/2 cup italian bread crumbs and about 1/2-3/4 cup of Huckleberry BBQ sauce. (This just happened to be what we have right now. We got this in Sisters, OR during the quilt show last summer.) Normally we'd use normal BBQ sauce like Sweet Baby Rays or Bullseye. I debated using teriyaki sauce or salsa or ketchup, but decided to go with the Huckleberry BBQ Sauce.

I shaped in a loaf in a 9X13 dish and baked at 350 for 1 hour 15 minutes until the thermometer read 165.
I like the muffin tin cook method for individual servings, but since I only used 2 pounds of meat I didn't use that method since I figured there wouldn't be a lot to freeze.