Sunday, June 17, 2012

Old-fashioned Meatloaf

Old-fashioned Meatloaf

Old-fashioned Meatloaf

Make your mama proud, and maybe a little jealous, with a 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.
This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.
Yield: Makes 6 to 8 servings


  • 1 tablespoon butter 
  • 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
  • 2 teaspoons Creole seasoning
  • 1 teaspoon Greek seasoning
  • 1 teaspoon garlic powder
  • large eggs, lightly beaten 
  • (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon ketchup 
  • Garnish: chopped fresh flat-leaf parsley


  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 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.
  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.
  4. Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.


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