I don't like dry dense meatloaf, and most I've tried is just that with a little ketchup on top. This is how my Mom used to make her meatloaf, my favorite comfort food growing up. She always served it with pinto beans, coleslaw mashed potatoes and of course cornbread. A southern comfort meal! This is one of the few things I cook that I don't wind up throwing out any leftovers of if I over cook. No one gets tired of it before it's all gone. Cooking time will depend on how finely you chop your veggies. This is my first posting I hope you enjoy it.
1Preheat oven to 425. place ground chuck into large mixing bowl
2finely chop onion and celery and add to beef along with egg and crackers that have been crushed. add to this the can of tomato paste
3add salt and pepper and mix well,I use my hands it mixes easier and more thoroughly.
4place in a foil lined 9x13 pan and spread evenly. cover with foil
5test the middle of the loaf after about 35 mins of cooking for doneness of your veggies as cooking time varies depending on the size of the chop. once they are close to or are well cooked, pour off most or all of the fat and top with tomato sauce. Leave cover off and let it cook 10-15 more minutes. I leave a little of the fat in the pan as it adds to the flavor and keeps it from drying out, you can also wait until fully cooked to reduce the fat in the pan if you'd prefer.