Complement this dish with garlic mashed potatoes and French style green beans.
1 medium onion, chopped
1 stalk celery, chopped
1 tablespoon unsalted butter
1½ cups crumbs from day-old French bread
½ cup milk
2 pounds ground sirloin
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
2 eggs, lightly beaten
1½ teaspoons salt
Freshly ground black pepper
1 teaspoon garlic powder
¼ teaspoon dried thyme
2 bayleaves
Sauté onion and celery in butter in skillet for 3 to 5 minutes or until softened. Pour bread crumbs in bowl, pour milk over crumbs, stir and let stand until milk is absorbed. Add sautéed vegetables, beef, parsley, Worcestershire sauce, eggs, salt, black pepper, garlic powder and thyme to soaked crumbs, mixing well. Place bay leaves in bottom of 9x5x3-inch loaf pan. Shape mixture into loaf and place in pan. Bake at 350° for 1½ to 2 hours or until meat thermometer registers 160°. Let stand in pan, covered, for 5 minutes; drain excess fat and invert on serving platter. Remove bay leaves and cut in slices.
Serves 6 to 8.
