1 lg. onion, quartered
1 lg. stalk celery, cut in chunks
2 med. size carrots, pared & cut in chunks
1/2 lb. fresh mushrooms, halved
2 cloves garlic
3 sprigs parsley
1 1/2 lb. lean ground beef
1 1/2 c. fresh whole wheat bread crumbs (3 slices)
2 eggs
1 c. frozen peas
1 tbsp. bottled white horseradish
1 1/2 tsp. dry mustard
1 1/4 tsp. salt
1/2 tsp. pepper
2 tbsp. catsup

Preheat oven to 375 degrees.

Line jelly roll pan with foil.

In a food processor bowl combine onion, celery, carrots, mushrooms, garlic and parsley; cover. Whirl until minced, or dice with a knife.

Place vegetables in a large bowl. Add remaining ingredients except catsup. Mix lightly to combine.

Shape to a 8 x 4 inch loaf on prepared pan; brush top with catsup.

Bake 1 hour or until brown. let stand 20 minutes before slicing.

Serves 8.