Burgundy Beef Loaf

• 1 cup Burgundy wine
• 14 cup finely chopped celery
• 1 garlic clove
• 1 bay leaf
• 1 12 lbs ground round or 1 12 lbs ground chuck
• 2 12 cups fresh breadcrumbs (5 slices)
• 1 large onion, finely chopped (1 cup)
• 1 tablespoon chopped parsley
• 2 teaspoons salt
• 14 teaspoon rosemary, crumbled
• 14 teaspoon thyme, crumbled
• 14 teaspoon pepper
• 2 eggs
• 1 (10 3/4 ounce) can condensed beef broth
• 1 teaspoon Worcestershire sauce
• 14 cup water
• 1 tablespoon green onion
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons flour
• 12 cup Burgundy wine
• reserved broth
• 1 teaspoon chopped parsley

1. Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer, uncovered until volume is reduced to half, about 10 minutes.
2. Remove and discard garlic and bay leaf; cool wine mixture completely.
3. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce).
4. Mix until well blended.
5. Shape into an oval loaf on a lightly oiled shallow baking pan.
6. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown.
7. Remove with 2 wide spatulas to a heated platter; keep warm.
8. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits.
9. Strain into a 1 cup measure.
10. (Add water to make 1 cup).
11. Make Burgundy sauce (recipe below).
12. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley.
13. Serve with Burgundy Sauce.
14. Serves 8-10.
15. FOR THE BURGANDY SAUCE: Saute 1 tblsp chopped shallots or green onion in 2 tblsp butter or margarine in a medium size saucepan, about 2 minutes.
16. Stir in 3 tblsp.
17. flour; gradually add the reserved broth and 1/2 cup Burgundy wine.
18. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes.
19. Stir in 1 teaspoon chopped parsley.
20. Makes about 1-1/2 cups.

burgundy wine, celery, garlic, bay leaf, ground round, fresh breadcrumbs, onion, parsley, salt, rosemary, thyme, pepper, eggs, condensed beef broth, worcestershire sauce, water, green onion, butter, flour, wine, reserved broth, parsley

Taken from www.food.com/recipe/burgundy-beef-loaf-58382 (may not work)