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Meatloaf with Tomato Creole Sauce




½ large onion, chopped

3 ribs celery, diced

3 garlic cloves, smashed

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons granulated garlic

¼ cup canned or fresh beef broth

2 tablespoons Worcestershire sauce

2 large eggs, beaten

½ cup bread crumbs

2½ pounds ground chuck, 81/19 ratio

Tomato Creole Sauce

3 tablespoons olive oil

½ cup diced onion

1 celery rib, diced

1 garlic clove, smashed

4 cups Heinz ketchup

1 tablespoon horseradish

2 tablespoons fresh basil

1 teaspoon dried oregano

1 red tomato, chopped

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon granulated garlic

2 tablespoons sugar

1 teaspoon Worcestershire sauce


  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all Meatloaf ingredients, except ground chuck, and mix together thoroughly.
  3. Add ground chuck and mix with hands just to combine. Note: Don’t overwork meat or loaf will become too dense.
  4. Shape meat mixture into rectangular loaf using hands. To smooth it out, use spatula dipped in water. Spray baking sheet with nonstick cooking spray and place loaf in middle. Note: Use sheet with lip around edges as meat juices will run.
  5. Bake for 50 minutes, or until meat thermometer reads 165 degrees. Let rest 10 minutes before slicing.
  6. While loaf is baking, make Tomato Creole Sauce. Add oil, onion, celery, garlic, and pinch salt to small saucepan. Sauté on medium heat about 5-10 minutes, until soft.
  7. Add remaining ingredients to sauce and cook about 10 more minutes, stirring vigorously so it doesn’t stick. Ladle sauce over meatloaf slices before serving.
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