2 tbsp butter
1 cup onion, finely chopped
1 celery rib, finely chopped
1 carrot, peeled and finely chopped
1/2 cup green onions, finely chopped
3 cloves of garlic, minced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp Worchestershire Sauce
1/3 cup ketchup, plus extra for top
1 1/2 lbs ground beef
1 cup bread crumbs
2 eggs, slightly beaten
1/3 cup fresh parsley, minced up

Preheat the oven to 350^o F.

Cook the vegetables. Melt the butter in a large, thick bottomed skillet, on medium heat. Cook the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes.

Cover the pan and cook for another 5 minutes, until the carrots are tender. Take off the heat a let cool for a few minutes before adding to the meat mixture.

In a large mixing bowl, add the meat, salt & pepper, Worchestershire sauce and ketchup. Add in the bread crumbs, eggs and parsley. Pour the cooked vegetables over the meat and carefully mix everything together with your hands.

Grease a loaf pan. Put the meatloaf mixture into the pan. Cover the meatloaf mixture with ketchup.

Bake for 1 hour or until a meat thermometer reads 155^oF. Remove from the oven and let sit for 10 minutes. The meatloaf will loosen from the sides of the pan. Carefully use a metal spatula to gently slide the meatloaf out of the pan and onto a serving plate.

Cut into 8 slices and serve with mashed potatoes.