2 c. chopped carrots
1/2 c. chopped celery
1 tbsp. cornstarch
1 tbsp. butter
1 tbsp. sugar
1 tbsp. parsley flakes
1 c. whole brand cereal
1 c. milk
2 lb. ground chuck
2 tbsp. Worcestershire sauce
2 eggs
1/4 c. chopped onions
1 tbsp. salt
1/2 tsp. pepper
1/2 c. brown sugar
1/4 c. cider vinegar
1/2 tbsp. dry mustard

For the filling: Cook carrots and celery in just enough water to cover and then drain. Use 1/2 cup of the vegetable liquid to make a sauce. Mix cornstarch with a little cold water and then add to the hot liquid to thicken. Add sugar, butter, parsley flakes, and vegetables and set aside.

Soak bran in milk while you mix together the meat, eggs, 1 tablespoons Worcestershire sauce, onion, salt, and pepper. Add the bran mixture and pat out onto waxed paper. Form into an 8 x 10 inch rectangle and spread the vegetables evenly over the meat. Bring long ends of the meat together, using waxed paper, being sure that all vegetables are tucked in. Place in a greased oblong pan.

Combine brown sugar, vinegar, 1 tablespoon Worcestershire sauce, and mustard. Put 1/2 of it on the meatloaf and bake at 350 degrees. After 1/2 hour of coking put the rest of the glaze on the meatloaf and bake for 1 hour and 20 minutes, basting occasionally. Let stand for 10 minutes before cutting. Garnish with fresh parsley. This recipe serves 8.