Chancery Meatloaf

1 cup finely diced onion
1/2 cup diced celery
1 tablespoon vegetable oil
2 cups fresh bread crumbs
1/4 cup tomato juice
1 1/2 tablespoons ketchup
2 eggs, beaten
1 1/8 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds ground beef
1 1/4 pounds ground pork

Meatloaf gravy (see recipe)
2 cups water
1 tablespoon beef base
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
2 to 4 tablespoons butter
1/4 cup flour

In bowl, combine onion, celery, oil, bread crumbs, tomato juice, ketchup, eggs, salt and pepper. Mix well. Combine beef and pork, then mix with onion mixture using hands to incorporate mixture well. Form into loaf pan and bake in preheated 350 degree oven 45 to 60 minutes. When done, remove from oven and top with gravy. Gravy: In small saucepan, combine water, base, thyme, pepper, Worcestershire sauce and steak sauce. Simmer 10 minutes.In small pan, melt butter. Add flour and mix until smooth, cooking about 2 minutes to make roux. Place roux in mixing bowl. Ladle small amount of hot liquid into bowl and mix with roux until smooth. Add more liquid to roux and mix until smooth. Add creamed roux back to pot and simmer 15 minutes. Serve over meatloaf.