Meat Loaf with Celery

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 pound ground round steak
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 slices bread made into crumbs
  • ½ teaspoon chopped fresh or dried thyme
  • ½ cup chopped parsley
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • ¾ cup finely chopped onion
  • ½ cup finely chopped celery 4 slices bacon
  • Tomato sauce


  1. Preheat the oven to 350 degrees.

  2. Place the meat in a mixing bowl and add salt, pepper, bread crumbs, thyme, parsley, and the egg.

  3. Meanwhile, melt the butter in a saucepan and add the onion and celery. Simmer gently, stirring occasionally, until onion is wilted. Cool slightly and add to the meat mixture. Mix all together with the hands. Shape the mixture into an oval loaf.

  4. Rub an ovenproof pan or skillet with butter and place the meat loaf in the center. Cover with bacon slices and bake for 1 to 1¼ hours, pouring off fat as it accumulates in the pan. When the loaf is done, there should be no fat left in the pan. Let the loaf rest in a warm place for about 20 minutes, then slice and serve with any good tomato sauce.