Meatloaf Dinner

I made a large meat loaf last Thursday to eat for lunch over the weekend. Side dishes were a must: sweet and sour green beans, scalloped potatoes, and Southern Biscuits (I wanted rolls, but waited too late in the day, so had to go with a quick bread instead).

It was a hard weekend at work so I never got around to taking pictures until we were at the end of the leftover stage--the side dishes all eaten, we moved on to meatloaf sandwiches on sourdough bread with mozarrella cheese and brown mustard.

Ingredients:

For Loaf:

• 2 TB vegetable oil
• 1 medium onion chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, finely chopped
• 3 white or whole-wheat bread slices
• 2 LB lean ground beef
• 1 medium carrot shredded
• 1 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1/2 teaspoon cayenne peppe
• 1 teaspoon chili powder
• 1 teaspoon dried thyme

For glaze:

• 1 cup tomato sauce
• 1 TB light brown sugar
• 1 TB cider vinegar
• 1 TB brown mustard
  

Directions:

• Preheat oven to 350
  
• Cook onion, garlic and celery in vegetable oil for about 10 minutes.
• In large bowl tear the bread slices into small pieces and add the onion and celery mixture.
• Add the ground beef, shredded carrot, salt, pepper, egg, and half the tomato sauce.
• Thouroughly mix.
• Use a bread pan to mold loaf.
• Dump out into a 12 x 8 baking dish.
• Combine brown sugar, cider vinegar, mustard and remaining tomato sauce.
• Spoon sauce over meat loaf after it has been cooking for 10 minutes.
• Bake in 350 oven for 1 1/2 hours or until meat thermometer read 155 degrees.