MEATLOAF
| 1 kg minced topside/rump etc | ½ cup chopped celery |
| 2 tablespoons olive oil | ½ cup chopped parsley |
| ¼-½ cup Italian breadcrumbs | ½ cup sauternes |
| 3 eggs, beaten | 1-2 cloves minced garlic |
| ½ cup chopped onion | 4 tablespoons grated Romano cheese |
| ½ cup chopped red or green peppers | 1 teaspoon salt & pepper |
| ½ cup finely chopped carrot | oregano to taste |
Saute the diced vegetables in olive oil for about five minutes.
Mix together all the ingredients in a big bowl with hands, adding a dash of water if too dry.
Shape into a form of your choice and bake at 200 deg for 45 minutes.