- 1
Preheat oven to 375°F. Line a loaf pan with parchment paper and set aside.
- 2
Pulse garlic, onion, mushrooms, carrot and celery in a food processor until finely chopped.
- 3
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
- 4
Add 2 tablespoons ketchup, Worcestershire, mustard and paprika to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Transfer mixture to the prepared loaf pan. Gently press down and smooth out top. Spread the remaining 3 tablespoons ketchup over the meatloaf.
- 5
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.
