NOTE: Bake at 350 degrees for 1 hour and 10 minutes. Makes 8 to 10 servings.

1 c. Burgundy
1/4 c. finely chopped celery
1 clove garlic
1 bay leaf
2 1/2 lb. ground round or chuck
2 1/2 c. soft bread crumbs (5 slices)
1 lg. onion, finely chopped (1 c.)
1 tbsp. chopped parsley
2 tsp. salt
1/4 tsp. leaf rosemary, crumbled
1/4 tsp. leaf thyme, crumbled
1/4 tsp. pepper
2 eggs
1 can condensed beef broth
1 tsp. Worcestershire sauce
1/4 c. water
Burgundy Sauce (recipe follows)

Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer, uncovered, until volume is reduced to half, about 10 minutes. Remove and discard garlic and bay leaf; cool wine mixture completely.

Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, 1/2 cup of the beef broth (reserve remaining broth for sauce) and Worcestershire. Mix until well blended. Shape into an oval loaf on a lightly oiled shallow baking pan.

Bake in a moderate oven (350 degrees) 1 hour and 10 minutes, until loaf is a rich brown. Remove with 2 wide spatulas to a heated serving platter; keep warm. Add reserved broth and 1/4 cup water drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits. Strain into a 1 cup measure (add water to make 1 cup).

Make Burgundy Sauce.

Arrange small buttered whole carrots, onion and sauteed mushrooms on a platter with loaf, sprinkle chopped parsley. Serve with Burgundy Sauce.

BURGUNDY SAUCE:

Saute in medium size saucepan about 5 minutes:

1 tbsp. chopped shallots or green onion
2 tbsp. butter

Stir in:

3 tbsp. flour

Gradually add:

Reserved broth
1/2 c. Burgundy

Cook, stirring constantly, until sauce thickens and bubbles, 3 minutes.

Stir in:

1 tsp. chopped parsley

Makes about 1 1/2 cups.

ENJOY!