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.
Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
Everyone has a meatloaf recipe, it is a family staple. This is my new favorite--BEST. Meatloaf. EVER. Husband agreed this is the best one we've ever tasted. Followed the recipe, but topped it with tomato-chile gravy. Served with mashed cauliflower and potatoes and a green salad. Couldn't want a better meal than this. Give this meatloaf recipe a try--you'll be amazed!
Like I have always taught my kids, DON'T KNOCK SOMETHING UNTIL YOU TRY IT!!!! Don't tell me you don't like something until you have tried it. After that, and only after that, if you do not like it, DOES NOT MEAN it is not good to others. It only means you do not like it... Why would you want to even think you can think for all other peoples taste buds when it is clear that you really don't think much at all. Wow, I'll bet you think water is tasteless also..
Delicious! Will make again. I didn't have Greek seasoning, but googled it, found a 5 star recipe for it. Def keeping "both" recipes!
* 2 teaspoons dried oregano
* 2 teaspoons salt
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 teaspoon cornstarch
* 1 teaspoon black pepper
* 1 teaspoon dried parsley flakes
* 1 teaspoon paprika
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon thyme
I put it in a little airtight container and labled it "Greek Seasoning".
This is my third time making this meatloaf! I love it it comes out so nice and juicy and perfect unlike the dry meatloaf's I ate as a kid. I never have the right seasonings, so I just throw in Italian seasoning, garlic powder, a bit of pepper and some dill. I always add a ton of extra Worcestershire sauce because I love it. Don't use celery it just doesn't go well, add some chopped onion and green peppers, even garlic if you have it. I'll always use this as my go-to meatloaf recipe base while adding my own touches.
I substituted the 2 pounds of beef with 1 pound of bison and 1 pound of turkey breast, and then I added just 4 oz of diced, cooked bacon. It was a huge improvement (though I enjoyed the original recipe)
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