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Old-fashioned Meatloaf
by Tara Lyman
serves: 6
  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.
Ingredients:
  1 Tbsp   Butter
  3   Celery ribs, finely chopped
  1/2   Large onion, finely chopped
  2 lbs   Lean ground beef
  2 Tbsp   Worcestershire sauce, divided
  1/2 Cup   Italian-seasoned breadcrumbs
  1/3 Cup   ketchup
  2 tsp   Creole seasoning
  1 tsp   Greek seasoning
  1 tsp   garlic powder
  2   large eggs, lightly beaten
  1   (8-ounce) can tomato sauce
  3 tbsp   tomato paste
  1 tbsp   ketchup
    Garnish: chopped fresh flat-leaf parsley
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, 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.