Fody’s Meatloaf with Herb-Roasted Butternut Squash

1. To start your meatloaf, preheat the oven to 350 degrees F. In a large pan over medium heat, add 1 tbsp of Fody’s shallot-infused olive oil, carrots and celery. Stir and cook for 15 min, covered, stirring occasionally and reducing the heat to medium-low as needed to prevent burning. Transfer to a large mixing bowl. Add beef, 1 tsp of the salt, eggs, breadcrumbs, ketchup, salsa, Italian seasoning, and 1 tbsp of the parsley.
2. Transfer the mixture to a 9x12 inch baking pan lined with parchment paper. Form your meatloaf into a 9x6 inch rectangle. Place in the oven and bake for 45 min.
3. On a separate, large baking tray lined with parchment paper, add butternut squash and remaining 1 tbsp shallot oil. Toss and sprinkle with remaining ½ tsp salt. Place the tray in the oven and bake for 40-50 min, flipping halfway, until tender and lightly golden on the outside. Sprinkle with the remaining 1 tbsp parsley for serving.
4. While the meatloaf is cooking, stir your sauce ingredients in a bowl together. Spread a thick layer of sauce across the top of your meatloaf and bake meatloaf another 15-20 min or until meatloaf is cooked through. Let it rest for 10 minutes prior to slicing. Serve with butternut squash and any remaining sauce.

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