Ingredients
2 teaspoons olive oil1/2 cup chopped sweet onion1/3 cup chopped celery1/2 cup shredded carrots3 garlic cloves, minced2 large eggs, lightly beaten1/3 cup crushed saltines (about 10 crackers)1/3 cup crushed Ritz crackers (about 10 crackers)2 tablespoons Italian seasoning1 tablespoon dried parsley flakes1 teaspoon salt1 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)1 carton (12 ounces) refrigerated pimiento cheeseHot mashed red potatoesOptional: Shredded sharp cheddar cheese and sliced jalapeno pepper
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir until crisp-tender, 4-5 minutes. Add carrots and garlic; cook and stir until tender, 1-2 minutes longer. Transfer vegetable mixture to a large bowl. Add eggs, crackers and seasonings. Add beef; mix lightly but thoroughly
Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish. Bake, covered, for 45 minutes. Uncover and bake until a thermometer reads 160°, 15-20 minutes longer. Let stand 10 minutes. Cut into slices; spread with pimiento cheese. Serve with potatoes and, if desired, shredded cheese and jalapeno.
