• 1 small onion, chopped
• 1 celery rib, chopped
• 2 cups tomato sauce
• 1 cup fresh breadcrumbs
• 1/3 cup parsley, chopped
• 1 egg
• 1/2 tsp. celery seed
• 2 lbs. ground beef
• 3 medium carrots, cut into 1 inch chunks
• 4 medium red potatoes, quartered
• 10 small white boiling onions, peeled
• 1/2 tsp. marjoram
• 1/2 cup beef stock

Preheat oven to 450°F. Combine onion, celery and 1 cup tomato sauce in a medium bowl. Add next 4 ingredients and salt and pepper to taste. Mix well. Add ground beef and mix until blended. Rinse a 9x5 inch loaf pan with cold water. Shake out excess water but do not dry. Pack meat mixture into rinsed loaf pan. Invert and unmold loaf into a lightly greased 9x13 inch baking pan. Surround meatloaf with carrots, potatoes, and onions. Season vegetables with marjoram and salt and pepper to taste.

Cover pan with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350°F and bake 30 minutes. Uncover and drain off excess fat from pan. Pour remaining 1 cup tomato sauce over meatloaf, letting excess run down sides. Pour beef stock over all and bake about 15 minutes longer, or until a meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes before serving.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 578, fat 27.6g, 42% calories from fat, cholesterol 136mg, protein 36.9g, carbohydrates 50.4g, fiber 7.4g, sugar 18.7g, sodium 745mg, diet points 12.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.7, Fruit: 0.0, Bread: 0.3, Lean meat: 4.2, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Merlot.