Prep Time: 15 minutes
Cooking Time:
1 hour & 30 minutes
Servings: 8
Ingredients
2 pounds lean ground beef
1 tablespoon butter
½ onion, large, chopped finely
3 celery ribs, chopped finely
½ cup Italian-seasoned breadcrumbs
1 teaspoon garlic powder
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
2 eggs, large, lightly beaten
1/3 cup ketchup
2 tablespoons Worcestershire sauce, divided
1 tablespoon ketchup
3 tablespoons tomato paste
1 can tomato sauce (8-ounce)
Fresh Italian flat-leaf parsley, chopped for garnish
Directions
1-Over medium heat in a nonstick skillet, preferably medium size; melt the butter and then add in the onion & celery; sauté until just tender, for 5 to 7 minutes.
2-Stir celery mixture together with the ground beef, breadcrumbs, 1 tablespoon of the Worcestershire sauce, 2 tablespoon of tomato paste, garlic powder, Creole seasoning, Greek seasoning, eggs & ketchup in a large size bowl. Shape the mixture into a loaf, preferably 10x5”; place on a broiler rack, preferably lightly greased. Place the rack in an aluminum foil lined with the broiler pan.
3- Bake for 45 minutes, preferably at 350 F/175 C. Stir together the leftover tomato paste, tomato sauce, Worcestershire sauce & 1 tablespoon of ketchup until just blended; pour the mixture evenly on top of the meatloaf & bake until no longer pink in the middle, for 10 to 15 additional minutes. Let stand for 8 to 10 minutes, before serving.
Cooking Time:
1 hour & 30 minutes
Servings: 8
Ingredients
2 pounds lean ground beef
1 tablespoon butter
½ onion, large, chopped finely
3 celery ribs, chopped finely
½ cup Italian-seasoned breadcrumbs
1 teaspoon garlic powder
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
2 eggs, large, lightly beaten
1/3 cup ketchup
2 tablespoons Worcestershire sauce, divided
1 tablespoon ketchup
3 tablespoons tomato paste
1 can tomato sauce (8-ounce)
Fresh Italian flat-leaf parsley, chopped for garnish
Directions
1-Over medium heat in a nonstick skillet, preferably medium size; melt the butter and then add in the onion & celery; sauté until just tender, for 5 to 7 minutes.
2-Stir celery mixture together with the ground beef, breadcrumbs, 1 tablespoon of the Worcestershire sauce, 2 tablespoon of tomato paste, garlic powder, Creole seasoning, Greek seasoning, eggs & ketchup in a large size bowl. Shape the mixture into a loaf, preferably 10x5”; place on a broiler rack, preferably lightly greased. Place the rack in an aluminum foil lined with the broiler pan.
3- Bake for 45 minutes, preferably at 350 F/175 C. Stir together the leftover tomato paste, tomato sauce, Worcestershire sauce & 1 tablespoon of ketchup until just blended; pour the mixture evenly on top of the meatloaf & bake until no longer pink in the middle, for 10 to 15 additional minutes. Let stand for 8 to 10 minutes, before serving.
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