Meatloaf

MEATLOAF
Contributed By Megan

• 2 pounds organic ground beef
• 2-3 eggs
• Finely chopped (I use food processor on pulse) celery, onion, green pepper, carrots- about 3/4-1 cup of each.
• About 1½-2 cups of breadcrumbs- Italian seasoned if on hand. Otherwise, plain works too. May need more breadcrumbs depending on the consistency of the meatloaf.
• About 3/4 cup shredded or grated Parmesan cheese (which ever is on hand).
• About ¼ to ½ cup ketchup.
• About 2 teaspoons of Italian seasoning
• About 1 teaspoon of garlic salt

Mix all the ingredients together in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig-zaggy design. I cover with foil and bake in either a meatloaf pan or a glass bread baking dish at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink.
During the last 15 minutes or so, I remove foil covering and finish baking uncovered.
When there’s leftovers (usually I have about half a loaf left over) I put a slice between wholegrain bread with some mayo and ketchup swirled together (a la French dressing!), and a slice of lettuce and tomato too for a delicious meatloaf sandwich for the next day!