Monday, September 10, 2012
1 tablespoon butter
3 ribs celery, chopped
1/2 large onion, chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned bread crumbs (I used plain breadcrumbs and added 1 teaspoon Itallian seasoning
1/3 cup ketchup
1 (8oz) can tomato sauce; reserving 1/4 cup
2 teaspoons Creole seasoning
1 teaspoon Cavender's Greek seasoning
1 teaspoon garlic salt
2 eggs, lightly beaten
2 tablespoons tomato paste
1 tablespoon ketchup
1. Melt butter in medium skillet; add celery and onion and saute' until just tender.
2. In a large bowl, stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, ketchup and tomato sauce (reserve 1/4 cup) and next 4 ingredients.
3. Shape into a 10" X 5" loaf pan. Bake 350 degrees for 45 minutes. Stir together remaining 1 tablespoon Wostershire sauce, remaining 1/4 cup tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10-15 minutes. Let stand for 10 minutes before serving. This helps it set so it is easier to get out of the pan w/o falling apart.