2 lb ground beef
1 stick of celery
2 cloves of garlic
2 cups breadcrumbs
1 16 oz can of tomato sauce
2 tbsp dijon mustard
1 tbsp soy sauce (packets left over from Chinese takeout work great:
use 2 packets)
3 tbsp sugar
Preheat the oven to 325F.
Chop the celery, onion, and garlic. The finer you chop, the more heterogeneous your meatloaf will be. You may beat the eggs before adding them to the mix, but I don’t. Combine the beef, celery, onion, garlic, eggs, breadcrumbs, and *half* the can of tomato sauce. I use my hands to squish everything together.
When fully mixed, place in a shallow bread tray (my grandfather used,and I still use a 13 x 9 casserole dish, having never personally witnessed a “shallow bread tray,” but I pass the term along in case you foodies have one or know where to find one). Create a channel along the sides to drain the grease.
Mix the mustard, soy sauce, sugar, and the rest of the tomato sauce in a small saucepan and heat gently. Pour half of the heated mixture over the loaf. Bake the loaf covered for 45 minutes. Take the loaf out, drain the grease. Add the rest of the sauce to the loaf and bake uncovered for 30 more minutes. Drain the
grease again. Allow the loaf to stand for 10 minutes before serving.