Southern Meatloaf

I found this recipe in an issue of Southern Living a few years ago. We've tweaked it a bit for our tastes (added more veggies). It turns out moist and delicious every time! We usually eat it with mashed potatoes and our special kicky creamed spinach (recipe to follow in the future).

1 tablespoon butter
3-4 celery ribs, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 green bell pepper, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup Italian-seasoned breadcrumbs
1/2 can diced tomatoes, drained
1/3 cup ketchup
2 teaspoons Creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large eggs, lightly beaten

Topping:
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1/2 can, diced tomatoes (optional)
Optional Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery, carrots, bell pepper and onion, and sauté 7 minutes or just until tender.

Stir together veggie 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.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, rest of the diced tomatoes 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.

Yield: Makes 6 to 8 servings


Photo courtesy of my brother, Justin. This is his favorite meal!