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Prep Time: 20 Minutes Cook Time: 67 Minutes |
Ready In: 87 Minutes Servings: 1 |
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This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping. 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 |
Directions:
1. Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
2. 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.
3. 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.
4. Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
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