DINER MEATLOAF

Serves: 6-8

■ 1 tbsp (15 ml) oil

■ 1 cup (250 ml) finely chopped onion

■ 1/2 cup (125 ml) finely chopped celery

■ 2 cloves garlic, finely chopped

■ 2 lb (900 g) lean ground beef

■ 3/4 cup (180 ml) fresh bread crumbs

■ 1/3 cup (80 ml) ketchup

■ 2 eggs, lightly beaten

■ 1 tbsp (15 ml) chopped fresh parsley

■ 1 tsp (5 ml) salt

■ 1/2 tsp (2.5 ml) freshly ground pepper

■ 1/4 tsp (1 ml) freshly ground nutmeg

Oven-roasted tomato sauce (recipe follows) 1. Heat oil in a frying pan over medium heat. Add onion, celery and garlic; sauté until softened, about 5 minutes. Cool to room temperature.

2. Add next 8 ingredients

(beef through nutmeg) until blended.

3. Shape mixture into a 9-by-5-inch (23-by-13-cm) oval loaf and place in a shallow baking dish.

4. Bake at 350 F (175 C) for

1 1/4-1 1/2 hours or until a meat thermometer inserted in centre registers 170 F (77 C).

5. Meanwhile, prepare oven-roasted tomato sauce and bake alongside meatloaf. Let meatloaf stand for 10 minutes before slicing. Serve with tomato sauce.

OVEN-ROASTED TOMATO SAUCE

Makes: about 2 cups (500 ml)

1 can (28 oz/796 ml) diced ■ tomatoes

1 tbsp (15 ml) olive oil ■

2 cloves garlic, finely chopped ■ 1/4 tsp (1 ml) red pepper flakes ■ 1/4 tsp (1 ml) salt ■

1. Combine all ingredients in a 9-inch (23-cm) square baking dish. Bake at 350 F (175 C) for

1-1 1/4 hours or until thickened and richly coloured.

2. Stir occasionally and mash with a potato masher during cooking. Serve hot with meatloaf.