Ingredients
* 4 slices white/sourdough bread
* 2 pounds ground beef (80/20)
* 1 Jimmy Dean Hot Pork Sausage
* 1 medium yellow onion, peeled and cut into eighths
* 2 cloves garlic
* 2 stalks celery, cut into 2-inch pieces
* 2 carrots, peeled and cut into 1-inch pieces
* 1/2 cup flat-leaf parsley leaves, packed
* 1 large egg
* 1 cup ketchup (divided)
* 3 teaspoons dry mustard (divided)
* 1 tablespoon coarse salt
* 2 teaspoons freshly ground black pepper
* 2 tablespoons brown sugar
Directions
1
* Preheat oven to 375 degrees.
2
* Toast bread and break toast slices into quarters. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to large bowl, and add ground beef and sausage. Mix with hands until just combined. Do not over mix!
3
* Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine but leave a little texture. Add to meat mixture, using hands to mix well. Punch center hole to form well.
4
* Add egg to well. Scramble egg in well. Add 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine in well and then use hands to combine all ingredients thoroughly. But do not over mix!
5
* Make the glaze. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
6
* Brush glaze mixture over meatloaf; much like frosting a cake, spoon to the center and then using a knife, move glaze to the edges of the top. Coat meatloaf evenly and thoroughly.
7
* Place meatloaf in the oven with an aluminum foil covered baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees. This should be 90 minutes. If top gets too dark, cover with foil, and continue baking.
8
* Let meatloaf sit at least 20 min before slicing and serving. The first slice never comes out in one piece but it is still delicious. 🙂
9
(Note: A meatloaf pan is a great investment if you love making meatloaf. It lets more of the fat drip through the insert. Elevates both taste and texture by taking down the fat level.)