1/2 pound lean ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 (9 ounce) can beef broth
1/2 cup butter
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1 (8 ounce) package cream cheese, softened
1 cup chopped celery
1 cup mayonnaise
1/3 cup milk
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together soup, beef broth, butter, olive oil, salt, pepper, sugar, onion powder, dry mustard and hot pepper sauce. Pour into a 9x13 inch loaf pan.
Bake in preheated oven for 25 to 30 minutes, until set.
Meanwhile, preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch pan.
Meanwhile, melt cream in a large skillet over medium heat. Stir in celery and mayonnaise until smooth. Mix in milk. Spread over top of loaf, and sprinkle with Parmesan cheese.