2 1/2 lb. ground beef chuck (I use 80/20)
2 eggs
1 tbsp. black pepper
1 tbsp. seasoned salt (Lawry's)
1 small chopped onion
3 cloves garlic
1 stalk chopped celery (optional)
1 cup chopped finely green bell pepper
3 tbsp. Worcestershire sauce
1 (8 oz.) can tomato paste
1 cup seasoned Italian bread crumbs (Progresso)
1 (15 oz.) can tomato sauce (Hunts)

Preheat oven to 350°F with a rack in the middle of the oven.

In large bowl put in ALL the ingredients except tomato sauce - save as topper for meatloaf. Mix well (do not over-mix since it will change texture to paste). Mix well enough to ensure eggs and ingredients mix in good throughout.

With clean/rubber gloves hands shape into loaf with wet hand to smooth and get out cracks. Pour over reserved tomato sauce.

Drop temperature to 325°F and bake for 1 1/2 hours or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes.

Serves 4 to 6 with plenty for leftovers for meatloaf sandwiches!

Submitted by: Mary Daniels