Old-fashioned Meatloaf

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.

Prep Time: 20 minutes
Cook Time: 1 hour 7 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings

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