Blue Plate Meatloaf - cooking recipe

Ingredients

1 large onion, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 eggs, lightly beaten
1/3 cup ketchup
3/4 cup soft breadcrumbs
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2 lbs ground beef
Baked Tomato Sauce
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Preparation

In a large skillet, saute onion, celery and garlic in oil until tender; cool.
In a large bowl, combine eggs, ketchup, crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture; mix well.
Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally.
Let meat loaf stand for 10 minutes before slicing; serve with sauce.