1 tablespoon butter
3 celery ribs, finely chopped
½ large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
½ cup Italian-seasoned breadcrumbs
⅓ cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley
Melt the butter in a medium heat non-stick pan, add celery and onion and fry for 7 minutes or until soft.
Mix the celery mixture, ground meat, a tablespoon of Worcestershire sauce, bread crumbs and the next 5 ingredients in a large bowl. Form a 10 x 5 inch bread roll; place on a lightly greased plate. Place the shelf in a pan lined with aluminum foil.
Bake at 350° for 45 minutes. Mix 1 tablespoon Worcestershire sauce, tomato sauce, tomato puree and 1 tablespoon ketchup; pour evenly over the meat roll and cook for 10 to 15 minutes or until it stops pink in the center. Allow to stand for 10 minutes before serving.
Note: For testing purposes only, we used the original Tony Chacheres Greek Seasoning and Greek Cave Seasoning.