1

Preheat the oven to 425°F and line a small baking sheet with parchment paper. Prepare your ketchup by mixing the strained tomatoes, garlic powder, 2 tsp salt, balsamic vinegar, sriracha and maple syrup together in a bowl. Taste and adjust seasonings to your liking and set aside.

2

In a nonstick skillet over medium heat, add the oil and the onion, garlic, zucchini, carrots and mushrooms. Cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes and remove from heat.

3

Add the sauteed vegetables to a large bowl with the beef and remaining ingredients. Mix together and mold onto your prepared baking sheet. Brush with an even coat of spicy ketchup.

4

Bake for 60 minutes until cooked through. Remove from the oven and rest for 15 minutes before serving.

5

Store cooled leftovers in an airtight container in the fridge for up to 5 days. Or in the freezer for 2 months.

6