An Old Standby: Meatloaf

Meatloaf Ingredients:
1 lbs lean ground beef
1 large egg
1/4 cup bread crumbs
1 Medium Carrot, shredded
1/4 Medium Red Onion, Minced
1/4 Large Green Bell Pepper, Minced
1/2 Stalk of Celery, coarsely chopped
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon balsamic vinegar

Sauce Ingredients:
1 15oz can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon red wine vinegar

In a large bowl, mix all ingredients for meatloaf by kneading. Divide into four equal parts and shape into logs. Arrange logs an inch or more apart in 2" deep casserole dish.

Using the same bowl as you mixed the meat in, stir together ingredients for sauce (this allows some of the left over seasoning and vegetables to be incorporated into the sauce). Spoon equally over each mini loaf. Bake at 400 for one hour, or until center is no longer pink.

Easy side dish suggestion: While preparing the vegetables for the meatloaf, mince/chop another 1/4 of the onion, 1/4 of the bell pepper and the remaining 1/2 celery stick. Saute until tender in a touch of olive oil. Fix a box of instant cornbread dressing according to directions, but add in the sauteed vegetables when adding the breadcrumbs. Mix well, let stand for five minutes and serve!

Notes: This recipe is very tastey and fairly inexpensive to make. It can also be easily double, tripled or quadrupled if company is coming over!