Old-fashioned Meatloaf

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

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
• 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

Preparation

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.