COUNTRY MEAT LOAF

2 eggs
2 cups canned beef broth
1 cup ketchup
1/2 cup chopped flat-leaf parsley
2 Tb. dijon mustard
2 Tb. dried rosemary, crumbled
2 tsp. ground pepper
1 3/4 tsp. garlic powder
1 1/2 tsp. salt
2 cups chopped onion
1 large red bell pepper, finely chopped
1 cup chopped celery
3/4 cup grated medium-sharp cheddar
2 1/2 lb. ground beef
1 1/4 cup seasoned bread crumbs.

Position rack in middle of oven and preheat to 375 degrees. In a medium bowl, whisk eggs with beef broth, ketchup, parsley, mustard, rosemary, pepper, garlic powder and salt. Stir in onion, bell pepper, celery and cheese. In a large bowl, crumble ground beef. Add the egg mixture and bread crumbs. Mix gently. Transfer meat mixture to shallow baking dish and shape into a flat loaf about 2 1/2 inches thick. Smooth with back of spoon. Bake for about 1 1/4 hours or until the loaf is crusty and well browned and an instant-reading thermometer inserted in center registers 145 degrees. Let stand on rack for 10 minutes before serving. Served 8-10.