East Franklin Meatloaf

I got this out of Midwest Living Magazine years ago, and it is still my favorite meatloaf recipe.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  eggs, beaten
• 1⁄4 cup tomato paste
• 2  teaspoons Kitchen Bouquet
• 3⁄4 teaspoon seasoning salt
• 3⁄4 teaspoon pepper
• 1⁄2 cup green pepper, finely chopped
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 1 1⁄2 lbs  ground round
• 1  cup crouton, crushed slightly

Directions

1. Preheat oven to 350.
2. In a mixing bowl, combine eggs, tomato paste, seasoning salt and pepper. Stir in green pepper, onion and celery.
3. Add beef and croutons. Mix thoroughly with hands.
4. In a shallow baking pan form mixture into a loaf. Cover loosely with foil.
5. Bake for 55-65 minutes until juices run clear. Remove foil halfway through cook time.
6. Let stand five minutes before serving.
7. Note: I often substitute ketchup for the tomato paste with no effect on the taste.