Old-Fashion Meatloaf

                                 Makes 6 to 8 servings
This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.

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 sauté 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 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.
TIP:
I   used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.