The other day I promised you guys a delicious recipe, so here I am ready to deliver. My family grew up on this recipe. When we were younger it was one of our favorite ‘family dinners’ that we had at least one a week. We would go around the table sharing our “high/low” (you share the best and worst part of your day) while Chef Bob sliced into his perfect pan of meatloaf. I am definitely to the point in life where I am nostalgic about childhood. So much so that I made a complete meal inspired by my dad that included rice and broccoli. Chef Bob always made sure we had a balanced meal.
I digress…this is a perfect Sunday night meal. It takes a bit of prep work in the form of chopping but once that is done you just pop it in the oven and wait for the magic to happen. I made a big loaf and anticipate enjoying leftovers all week!
Chef Bob’s Meatloaf
2 pounds lean ground beef or sirloin
½ medium onion
1 stalk of celery and celery heart
1 teaspoon Cavender’s all-purpose Greek seasoning
¼ teaspoon salt
1/3 teaspoon pepper
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
1 ½ teaspoons parsley flakes
1 teaspoon garlic powder
1 cup ketchup
1 slice well toasted bread (if bread is fresh use two slices and discard doughy center)
Finely dice onion and celery. Place ground beef in a large mixing bowl. Add all ingredients. Crumble bread with hands to make fine breadcrumbs and add to bowl. Mix with hands until all ingredients are combined.
Place mixture in loaf pan in layers. Press down each layer with kitchen fork to remove air bubbles. Round top of loaf by pressing down edges with fork.
Bake in 350-degree oven for 45 minutes to 1 hour. Do not over bake. Pour excess fat off loaf pan after 40 minutes of baking and after loaf is finished baking.
Please let me know if you decide to make this! I know Chef Bob would love to read your reactions!