The 3-Generation Meat Loaf And A Glimpse Back In Time

• The Loaf
• 1 pound ground beef (85% lean)
• 1 cup fresh bread crumbs (2 slices fresh bread; coarse crumbs)
• 1 small onion, minced (1/3 to 1/2 cup)
• 1 tablespoon finely minced celery
• 1/2 of an 8-oz can tomato sauce
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (or more to taste)
• 1/8 teaspoon poultry seasoning
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon yellow prepared mustard
• The Sauce
• 1/2 can tomato sauce
• 1/2 can water
• 2 tablespoons brown sugar, packed
• 2 tablespoons yellow prepared mustard
• 2 tablespoons white vinegar

1. Toss beef and bread crumbs together loosely but thoroughly. Blend in remaining ingredients. Form into a loaf.
2. Place in a shallow baking dish and put in preheated 350-degree F oven while preparing the sauce.
3. In a small saucepan, combine the other half can of tomato sauce, water, brown sugar, mustard, and vinegar. Heat to boiling, stirring or whisking to blend thoroughly.
4. Pour sauce over meatloaf and continue baking 1 hour longer, basting with the sauce after 30 minutes.
5. Note: If doubling quantity, form into two separate loaves and bake in two separate 8-inch square baking dishes

ground beef, bread crumbs, onion, celery, tomato sauce, egg, salt, pepper, poultry seasoning, worcestershire sauce, mustard, tomato sauce, water, brown sugar, mustard, white vinegar

Taken from food52.com/recipes/25553-the-3-generation-meat-loaf-and-a-glimpse-back-in-time (may not work)