Old-fashioned Meatloaf

 



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.

Preparation Time: 20 minutes

Cooking Time: 1 hour 7 minutes

Yield: Makes 6 to 8 servings

Ingredients

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
2 teaspoons 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

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.

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

Sources: myrecipes.com and Southern Living, April 2005

Notes:
Feb 2014 - mixed own Greek seasoning
Oct 2015 I winged the sauce, don't, it was too salty, substituted ground turkey

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