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Old-fashioned Meatloaf by Tara Lyman serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Try this robust meatloaf recipe packed with Greek and Creole seasonings and a hint of garlic. Spice up the traditional ketchup topping with a few tablespoons of Worcestershire sauce.

Ingredients:

1 Tbsp

Butter

Celery ribs, finely chopped

1/2

Large onion, finely chopped

2 lbs

Lean ground beef

2 Tbsp

Worcestershire sauce, divided

1/2 Cup

Italian-seasoned breadcrumbs

1/3 Cup

ketchup

2 tsp

Creole seasoning

1 tsp

Greek seasoning

1 tsp

garlic powder

large eggs, lightly beaten

(8-ounce) can tomato sauce

3 tbsp

tomato paste

1 tbsp

ketchup

Garnish: chopped fresh flat-leaf parsley

Directions:

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.

Categories:

Main Dishes
Meats