1-1/2 to 2 pounds lean ground beef (ground chuck or ground round are good)
Three to four slices of bread, finely crumbled
One medium onion, diced
One medium red or green pepper, diced
One or two ribs of celery, diced
One 8-ounce can of Contadina tomato paste
One and one-half cups of grated cheddar, Mozzarella or crumbled Feta cheese
One tablespoon chopped garlic
One tablespoon extra virgin olive oil, optional
One teaspoon each of oregano, thyme, rosemary and dried basil or 1-1/2
teaspoons of Cavender's Greek seasoning
Salt and pepper to taste
Two beaten eggs
one-half cup catsup or two tablespoons each of Worcestershire and A-1 steak sauce
In a very large bowl: Combine hamburger, bread crumbs, spices, tomato paste, olive oil, eggs and catsup or Worcestershire and steak sauce. Chop
all of the vegetables and garlic. Saut? if desired till caramelized and
tender or just put into the mix as is. You can either add the grated or
crumbled cheese at this point and mix everything together with your hands or
you can mix everything except the cheese till completely incorporated. Then, put down a layer of meat mixture in a greased, large loaf pan or whatever pan size you have that will accommodate the recipe. Then put down the cheese and spread evenly. Then finish with the top layer of the meat mixture. Bake at 375 degrees for about 45 minutes or till the desired doneness has been reached.
Tip: If you have one, use a loaf pan that has a lift-out insert. Then, you
won't have any problems pouring any grease off the meatloaf. Be careful if you do pour the grease off or your loaf will fall into the sink or wherever you are pouring the grease. I often use a large spatula to help me hold the loaf in the pan. Be sure to cool your meat loaf somewhat before pouring off the grease to prevent burning yourself.
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