Instructions: Preheat oven to 450 F. Combine onion, celery and 1 cup tomato sauce in a medium bowl. Add next 4 ingredients and salt and pepper to taste. Mix well. Add ground beef and mix until blended. Rinse a 9x5 inch loaf pan with cold water. Shake out excess water but do not dry. Pack meat mixture into rinsed loaf pan. Invert and unmold loaf into a lightly greased 9x13 inch baking pan. Surround meatloaf with carrots, potatoes, and onions. Season vegetables with marjoram and salt and pepper to taste. Cover pan with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 minutes. Uncover and drain off excess fat from pan. Pour remaining 1 cup tomato sauce over meatloaf, letting excess run down sides. Pour beef stock over all and bake about 15 minutes longer, or until a meat thermometer inserted in center of loaf reads 160 F. Let stand 5 minutes before serving.

This recipe will require the use of a bowl, spoon and loaf baking pan in its preparation, however, it is such a good recipe for easy clean-ups that I included it in this theme issue.

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