The meatloaf is served topped with a light tomato sauce. The restaurant makes it by combining about 6 cups of tomato sauce with 3 chopped large tomatoes, 1 chopped large onion and half a bunch of celery, also chopped. This simmers together with 1 tablespoon Italian seasoning, 2 teaspoons granulated sugar, 1 teaspoon salt and black pepper to taste until the vegetables are completely soft. Then it’s spooned warm over the meatloaf.
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Hands on: 10 minutes
Total time: 1 hour, 10 minutes
2 1/2 pounds 80/20 ground beef
4 ribs celery, finely chopped
1 large onion, finely chopped
1/2 cup ketchup plus enough to cover loaf
1 tablespoon granulated sugar
1 1/2 teaspoons black pepper
1 teaspoon salt
Preheat oven to 350 degrees. Lightly grease a 5-by-8-inch loaf pan.
In a large bowl, mix ground beef with celery, onion and ketchup. Use a light hand to mix the ingredients, being sure not to compact the beef. Add the egg, sugar, pepper and salt and stir again to combine thoroughly. Pat mixture into prepared loaf pan. Cover top of loaf with ketchup. Bake 1 hour or until meatloaf is cooked through. Remove from oven, drain any juices and allow to rest 10 minutes before slicing and serving.
Per serving: 332 calories (percent of calories from fat, 66), 21 grams protein, 6 grams carbohydrates, 1 gram fiber, 24 grams fat (10 grams saturated), 106 milligrams cholesterol, 455 milligrams sodium, 1 gram dietary fiber.