Celery Meat Loaf
|Celery heart||1 (2 1/2 Inch In Diameter)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Finely chopped pimento||2 Tablespoon|
|Ground beef||3 Pound|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Eggs||2 , slightly beaten|
|Liquid smoke||1⁄8 Teaspoon|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced bacon||1 Pound|
Cut celery heart to 8 inches long.
Wash and drain.
Keep bottom of celery heart intact.
Pull stalks apart gently and sprinkle with salt.
Combine the cheese and pimento and spread between celery stalks.
Wrap tightly in foil and chill.
Combine remaining ingredients except bacon.
Turn out onto a large sheet of waxed paper and pat out to an oval about 11 x 12 1/2 inches.
Cut off root of celery heart.
Place celery in center of beef mixture and fold beef mixture up and over celery.
Pat into roll shape, completely enclosing celery.
Place the bacon slices in chevron pattern over top of roll, having slices overlap slightly, then tuck bacon ends underneath, securing with wooden picks, if necessary.
Tie roll securely with string and wrap in foil.
Seal top but do not close ends.
Bake at 350 degrees for about 1 hour and 30 minutes.