STUFFING:

1 sm. onion, chopped
1 stalk celery, chopped
2 tbsp. butter
2 tbsp. white wine
Salt & pepper
1/2 c. croutons
3-4 cooked carrots
Fresh parsley

MEATLOAF:

2 lbs. lean ground beef
1 med. onion, chopped
1/2 c. bread crumbs
1 egg
1/2 c. milk
Salt & pepper
1 lb. bacon

STUFFING: Saute onion and celery in butter. Add wine, salt and pepper and cook 1 more minute. Add croutons, cover and shut off burner.

MEATLOAF: Mix all ingredients together in bowl. Add 1/3 cup white wine and mix some more. Spread out on foil with hands and spread with stuffing. Place carrots down the center and parsley down each side of the carrots. Roll, jelly roll style. Wrap bacon all around and bake at 350 degrees for 1 hour. Serve with sauce (recipe below).

SAUCE: Saute 2 tablespoons chopped onion in 1 tablespoon butter. Add a pinch of each: oregano, thyme and celery leaves, a little white wine and 1 cup brown gravy. (Either homemade or canned.) You may also put mushrooms, shallots or any other cooked vegetable of your choice inside instead of, in addition to carrots and parsley.