Ingredients
    1 tablespoon butter
    3 celery ribs, finely chopped
    ½ large onion, finely chopped
    2 pounds lean ground beef
    2 tablespoons Worcestershire     sauce, divided
    ½ cup Italian-seasoned breadcrumbs
    ⅓ cup ketchup
    2 teaspoons Creole seasoning
    1 teaspoon Greek seasoning
    1 teaspoon garlic powder
    2 large eggs, lightly beaten
    1 (8-ounce) can tomato sauce
    3 tablespoons tomato paste
    1 tablespoon ketchup
    Garnish: chopped fresh leaf parsley
Directions
#1 Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

#2 Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

#3 Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Ingredients
    1 cup unsalted butter softened to room temperature (226g)
    1 cup sugar (200g)
    1 ½ teaspoons vanilla extract²
    1 large egg
    2 ½ cups all-purpose flour (315g)
    ¾ teaspoon baking powder
    ¾ teaspoon salt

Sugar Cookie Frosting

    3 cups powdered sugar, sifted (375g)
    3-4 Tablespoons milk
    2 Tablespoons light corn syrup
    ½ teaspoon vanilla extract

Instructions
    Combine butter and sugar in a large bowl and beat until creamy and well-combined.
    Add egg and vanilla extract and beat until completely combined.
    In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
    Gradually add dry ingredients into wet until completely combined.
    Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).
    Cover with clear wrap and mold into a disk.  Repeat with remaining cookie dough in another piece of cling wrap.  Transfer dough to refrigerator and chill for at least 2-3 hours3
    Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.  Set aside.
    Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.  Lightly flour the dough and roll out to ⅛" (for thinner, crispier cookies) or ¼" (for thicker, softer cookies).  Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.
    Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
    Bake on 350F (175C) for 9-10 minutes, or until edges just begin to turn lightly golden brown.
    Allow cookies to cool completely on cookie sheet before moving and frosting.

Sugar Cookie Frosting

    Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick enough. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
    If coloring the frosting, divide into bowls and color as desired at this point.
    Allow frosting to harden and then you can eat your cookies.