Yeilds one meatloaf; can double the recipe for two
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 breadcrumbs |
| 1/3 | cup ketchup |
| 1 | tsp Lawry's seasoning salt |
| 1 | tsp ground black pepper |
| 1 | tsp oregano |
| 1 | tsp 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 |
INSTRUCTIONS
| 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 6 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. |
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