1 1/2 c. chopped cabbage
1 c. celery
1 med. onion
1 clove garlic
1 tbsp. olive oil
1 lb. extra lean ground beef
2 eggs
1/2 c. pkg. bread crumbs
1 can (8 oz.) tomatoe sauce
1/4 c. chopped parsley
1/2 tsp. leaf basil, crumbled
1/4 tsp. celery salt
1/8 tsp. pepper

Coat 9 x 5 x 3 inch loaf pan with vegetable spray. Line pan with foil. Saute cabbage, celery, onion, and garlic in large non aluminum skillet until lightly brown and softened 10 to 15 minutes. Stir often, add 1-2 tablespoons water. Remove to room temperature. Crumble beef into large bowl. Add eggs and seasoning. Put tomato sauce on top. Bake at 325 degrees for 1-1 1/2 hours.