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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Meat Loaf Recipe

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This recipe for Meat Loaf is from The Boyd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
3 teaspoons seasoning of choice
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:
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, ketchup, seasonings, and eggs in a large bowl.
Shape into a lightly greased 10- x 5-inch loaf 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 you can use Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

 

 

 

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