2 tbsp. salad oil
1 med. onion, chopped
1 celery stalk, finely chopped
3 white bread slices
2 lbs. lean ground beef
1 med. carrot, finely shredded
1 1/2 tsp. salt
1/4 tsp. black pepper
1 egg
18 oz. can tomato sauce
1 tbsp. light brown sugar
1 tbsp. cider vinegar
1 tbsp. prepared mustard

1. In 2 quart saucepan over medium heat, to the hot salad oil, add the chopped onion and celery. Cook about 10 minutes, stirring occasionally with a slotted spoon.

2. Into large bowl, tear bread slices into small pieces; add onion and celery mixture.

3. To the bread and onion mixture, add the lean ground beef, shredded carrot, salt, pepper, egg and one half the can of tomato sauce. Stir thoroughly to mix.

4. In 12 x 8 inch baking dish, with hands, shape ground beef mixture in 8 x 4 inch loaf pan - set aside.

5. In cup with spoon, combine the light brown sugar, cider vinegar, prepared mustard and remaining tomato sauce. Mix thoroughly.