Poohrona's Texas Meatloaf

This meatloaf is really tasty. Use the leanest beef, at least 93/7. Dried parsley can be used but only use 2 tsp if you are going with dried over fresh..

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  large onion, chopped
• 1  large bell pepper, chopped
• 3  tablespoons parsley, fresh (optional)
• 2  lbs  ground chuck, lean
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  eggs
• 1 (15 ounce) can tomato sauce
• 3⁄4 cup ketchup
• 1  teaspoon salt, sea salt is what I recommend
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon celery seed
• 1⁄4 teaspoon garlic powder

Directions

1. Preheat oven to 350*.
2. In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest) with the parsley, ground chuck, bread crumbs, and eggs.
3. Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
4. Put into baking dish and form into a loaf. Set aside.
5. In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
6. Cook for 5 minutes, stirring.
7. Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
8. Remove from oven and loosely cover with foil until ready to serve.