• 1 tablespoon olive oil
• 1/2 cup shredded carrots
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1/2 of a 10 oz. box Birds Eye® Chopped Broccoli, thawed
• 1- 1/2 pounds lean ground round
• 1/2 cup crushed butter flavored crackers
• 2 eggs, beaten
• 1 dash Worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup ketchup

1. Preheat oven to 350°F.
2. Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add carrots, red pepper, onion, garlic and broccoli and cook until softened, about 5 minutes. Remove from heat and let cool.
3. Add vegetables to a large bowl with ground round, crushed crackers, eggs, Worcestershire, salt and pepper. Mix gently until just combined.
4. Press into 10-inch loaf pan. Cover with ketchup and bake until thermometer inserted in the center registers 160°F, about 1 hour.
5. Remove from oven and let rest 15 minutes before serving.

Serve with Birds Eye Sauteed Buttery Peas with Lettuce & Mint and roasted sweet potato wedges.