1 tbsp. salad oil
1 lg. celery stalk, chopped
1 med. sized onion, chopped
2 lbs. ground beef
2 lg. eggs
2 c. fresh bread crumbs (4 slices white bread)
1/4 c. milk
1 tbsp. prepared white horseradish
1 1/2 tsp. salt
Chili sauce
1 tbsp. spicy brown mustard
Parsley sprigs for garnish:

About 1 1/2 hours before serving:

1. In 10 inch skillet over medium heat, in hot salad oil, cook celery and onion until tender, about 10 minutes, stirring occasionally.

2. Preheat oven to 375. In large bowl mix ground beef, eggs, bread, milk, horseradish, salt, 1/2 cup chili sauce and cooked onion mixture. In 13x9 baking dish, shape meat mixture into loaf (10x5) pressing firmly. Bake 45 minutes.

3. In small bowl, with spoon, mix mustard and 1/2 cup chili sauce. Spread chili-sauce mixture over top of loaf. Bake 15 minutes longer.

4. To serve, with 1 pancake turners, carefully place meat loaf on warm platter. Garnish with parsley sprigs. Makes 8 main dish servings.