Eating is Art

1 pound extra-lean ground beef
2 eggs, lightly beaten
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon onion powder
6 cups chicken broth
2 cups thinly sliced escarole (alternatively, arugula or spinach)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes. Serve with fresh egg bread.

4 slices white bread
2 1/2 pounds ground beef
2 garlic cloves
2 stalks celery
2 carrots, scrubbed
1/2 cup fresh parsley (or 2 tablespoons dried)
1 large egg
3/4 cup ketchup
4 teaspoons dried mustard
2 teaspoons celery seed
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed brown sugar

Preheat oven to 400°. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl and add ground beef. Place garlic, celery, carrots, and parsley in food processor until finely chopped (you may want to cut the celery and carrots down a bit before processing). Mix the vegetables into meat mixture. Add egg, 1/2 cup ketchup, 2 teaspoons dried mustard, celery seed, salt, and pepper. Combine thoroughly, using your hands. Place in a loaf pan.

In a small bowl, combine remaining 1/4 cup ketchup, remaining 2 teaspoons mustard, and brown sugar. Whisk until blended. Brush mixture over top of meat loaf. Place the pan on a baking sheet to catch drippings and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours.

Let meatloaf stand about 15 minutes before slicing. Makes about 6 servings.