Old-Fashioned Meatloaf

• 1 tablespoon butter
• 3 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
• 2 large eggs, lightly beaten
• 1 (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 saute 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 350u0b0 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.

butter, celery, onion, lean ground beef, worcestershire sauce, italianseasoned breadcrumbs, ketchup, creole seasoning, seasoning, garlic, eggs, tomato sauce, tomato paste, ketchup, parsley

Taken from www.myrecipes.com/recipe/old-fashioned-meatloaf (may not work)