Old-Fashioned Meatloaf

Prep: 20 min., Cook: 7 min.,
Bake: 1 hr., Stand 10 min.

1 tablespoon butter

3 celery ribs, finely chopped

1/2 large onion, finely chopped

2 pounds lean ground beef

2 tablespoons Worcestershire sauce, divided

1/2 cup Italian-seasoned breadcrumbs

1/3 cup ketchup

2 teaspoons Creole seasoning

1 teaspoon Greek seasoning

1 teaspoon garlic powder

2 large eggs, lightly beaten

1 (8-ounce) can tomato sauce

3 tablespoons tomato paste

1 tablespoon ketchup

Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Tony Chachere’s Original Creole Seasoning and Cavender’s All Purpose Greek Seasoning.

Yield: Makes 6 to 8 servings

Gina Jester, Fairfield Grocery & Market

Southern Living, APRIL 2005


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