3 lb. Very Lean Ground Beef
1 Sleeve saltine crackers
1 14 oz can diced tomatoes
2 Stalks celery, cut in chunks
2 small (or 1 large) carrots, cut in chunks
1 onion, diced
1 TBSP Oil
2 Eggs beaten
1 Natures Seasoning
2 T. Basil
1 TSBP Italian Seasoning
1 T. Parsley

Place beef in large bowl. Saute onion in oil in large frying pan; cool onion a little and add to meat. (Set pan aside if making meatballs to use later) Add beaten egg to meat. Place celery and carrot in food processor and chop fine. Add to meat. Place tomatoes in food processor and process to sause. Pour onto meat. Place crackers in food processor and process into find brumbs. Add to meat. Add seasoning and mix well. Shape meatloaf bake at 325 for 1 to 1 1/2 hours (depending on sizer). For freezer, shape meatloaf wrap and freeze. Thaw before cooking, or add time to bake from frozen. To make small meatballs, brown all sides. Transfer to baking sheet and bake at 325 for 20 min (or you can turn heat lower in fry pan and continue to cook until meatballs are cooked through - careful not to burn , turn often). Cool meatballs and freexe in ziploc bags. This should make 2-3 meatloafs depending on size or lots of meatballs.