This is just a basic meatloaf recipe. I like to make plain meatloaves in individual servings. Leftovers freeze well. I usually whip up a sauce made from tomato paste, water, Worcestershire sauce and cayenne sauce as the topping but you can also use ketchup mixed with Worcestershire and cayenne sauce to your liking.

Ingredients for 22 servings.

3 lb ground beef (brisket, sirloin, chuck and rib)

6 XL eggs – beaten

1/2 onion –  chopped fine

1 celery stalk – chopped fine

1 hot pepper – chopped fine – any favorite hot pepper- I used a roasted hot hatch chile with the skin a seeds removed. (doesn’t make the meatloaves hot but adds flavor)

3 Tablespoons kosher salt or sea salt

1 Tablespoon black pepper

1 1/2 cup vegetable or chicken stock

3 1/4 cup whole wheat bread crumbs

1 Tablespoon thyme

1 Tablespoon Worcestershire sauce

1 Tablespoon cayenne sauce ( I prefer Franks Red Hot)

1/2 cup fresh parsley chopped well.

Non-stick spray

Directions

Spray your small fry pan with non-stick spray and put your pan on medium high heat.

Add celery, onion, garlic and your hot pepper if it’s raw. Cook until the onions are transparent and remove from heat and set to the side.

In a large mixing bowl add, beef, eggs, all liquid and all spices (except parsley) mix well.

If or when your fry pan vegetables are about at room temperature add them now and mix well.

Now mix in bread crumbs and parsley.

You can pinch off a small piece of meat and make a meatball shape tester to adjust seasonings if you care too. About ten minutes in a 350 degree F oven will cook it threw.

Get out your sprayed baking sheets and a scale.

Portion the mixture into 4 oz oval shapes and fill baking sheets.

Recipe should make 22 meatloaves that freeze perfect.

“Tasty Meatloaf”