MEATLOAF

l extra large egg
l tsp. salt
l-l/2 tsps. pepper
l-l/2 tsps. garlic powder
2 tsps. dry rosemary leaves
l/2 cup finely chopped parsley
2 tbsps. Dijon mustard
l/2 cup ketchup
2 cups canned beef bouillon
l cup finely chopped celery
l large yellow onion, finely chopped
3/4 cup grated Cheddar cheese
2-l/2 lbs. ground beef (round or sirloin) broken into pieces
l large sweet red pepper, finely chopped
l cup dry bread crumbs
Preheat oven to 375. In a large bowl beat the egg lightly. Add salt,
pepper, garlic powder, rosemary, parsley, mustard, ketchup and
bouillon & mixuntil well blended. Add the celery, onion & cheese &
mix again. Add ground beef, red pepper & bread crumbs and mix
thoroughly. Shape the mixture into a loaf approximatley l4″ long and
3″ high. Place the loaf onto a jelly roll pan & bake for l hr. to l
hr. and l5 mins, or until brown and a crust forms on the outside.
Remove from oven & cut into thick slices.
Serves 6 to 8.
Make a mushroom gravy to accompany meatloaf.