Meatloaf
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork or turkey
1/2 cup celery, chopped fine
1/3 cup green onions, chopped fine
1/4 cup green bell peppers, chopped fine
2 teaspoons garlic, chopped fine
2 tablespoons butter
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped fine
2 large eggs
2 teaspoons Worcestershire
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2-1 cup ketchup (optional)

Preheat oven to 350 degrees. Cook celery, onions, peppers and garlic in butter in a heavy skillet for about 5 minutes. Combine all ingredients in large mixing bowl. Using your hands, mix all items until well blended. Be careful not to over mix as this can cause your meatloaf to be too dense. Shape mixture into a loaf and bake for 1 1/2 hours or until it reaches an internal temperature of 170 degrees. Many people like to top loaf with ketchup as it bakes, if you choose to, then do it during the last 20 minutes of baking. Remove from pan and serve immediately.

Gravy for Meatloaf
2 tablespoons drippings from meatloaf
2 tablespoons flour
1 1/2 cups beef stock
Salt, pepper and herbs to taste

Heat drippings to a boil in small pot. Slowly whisk in flour, making sure you blend until it’s smooth. Cook this mixture until it develops a little color (looking for a light caramel color). Slowly add stock and whisk constantly as gravy thickens. Reduce heat and season with salt, pepper and herbs. Serves 6.