Stuffing Flavored Bread: in the bread maker

Place the water and vegetable oil in the bread pan.

Add the flour

Add the salt, sugar, sage, rosemary, marjoram and thyme.

Make a well in the center of the flour, not allowing any of the liquid to seep through.

Pour the yeast in and add the celery and onion flakes.

Place the bread pan into the bread maker and close the lid.

Choose the settings for a two lb loaf according to manufacturer's settings and start.

When the loaf is finished, (about 3 and 1/2 hours) remove from pan and allow to cool before slicing.

Meatloaf:

Preheat oven to 395 degrees F.

Soak the diced bread in the milk for 20 minutes.

Heat a skillet on med/hi and add the olive oil. Saute the onion until soft and cool completely.

Drain any excess milk off of the bread.

In a large bowl, mix the ground meat with the soaked bread crumbs, the cooled onions and the rest of the ingredients.

Place the meat mixture into a bread loaf pan and place on a baking sheet.

Bake in oven for about 1 hour or until the internal temp is 165 degrees F.

Drain any juices or fat off the meatloaf and allow it to cool for about 10 minutes.

Slice and enjoy.