Position rack in center of oven and preheat to 350°F. Heat reserved oil in heavy medium skillet over medium heat. Mix in onions, celery, garlic, basil, oregano and thyme. Cover and cook until vegetables are very tender, stirring occasionally, about 12 minutes. Transfer to large bowl. Cool slightly. Mix beef and sausage into vegetable mixture. Add tomatoes, parsley, eggs, breadcrumbs and pepper and mix well. Press mixture into two oval-shaped loaves in large shallow baking dish. Bake until meat thermometer inserted in center of loaves registers 160°F, pouring off accumulated fat as necessary, about 1-1/2 hours. Cool slightly in dish. (Can be prepared 1 day ahead. Cool. Wrap tightly and refrigerate.) Set loaves on platter. Place onion on top to resemble football. Garnish with parsley. Serve warm or at room temperature with bread and mayonnaise. beef 22