Mildred's Original Meatloaf

Do you really need another meatloaf recipe? Better make room for this one because you won't want to miss out on this vegetable-studded gem. From "Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley". I diced a whole small onion, omitted the green pepper, and baked in a 9" x 13" pan for 45 minutes. Makes a great cold meatloaf sandwich. Add 1/2 cup diced cooked carrots for color if you like. TIP: Try placing slices of stale bread in the bottom of the pan, under the meat mixture, to absorb grease. Discard bread after baking.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 1 loaf

Ingredients

• 2  lbs ground beef
• 2  tablespoons prepared yellow mustard
• 1  teaspoon salt
• 2  teaspoons Worcestershire sauce
• 2  tablespoons  A.1. Original Sauce
• 1⁄3 cup ketchup
• 2  eggs, lightly beaten
• 1⁄2 green bell pepper, finely chopped
• 1⁄2 small onion, finely chopped
• 1⁄2 cup celery, 1 stalk finely chopped
• 1⁄2 cup  fresh breadcrumb

Directions

1. Preheat oven to 400ºF.
2. Combine all ingredients in a large bowl and lightly stir until well mixed.
3. Transfer to a loaf pan and pat into shape.
4. Bake 45-60 minutes until cooked through and browned on top.
5. Remove from oven and let rest on a cooling rack for 10 minutes before cutting.