Martha's Mother's Meatloaf

By dmscott52

First tried 3/13/2013. Excellent
Martha Stewart

Ingredients

• 4 slices white bread, torn into pieces
• 1 3/4 pounds ground beef
• 3/4 pounds ground pork
• 1 medium yellow onion, cut into eighths
• 2 cloves of garlic
• 2 stalks of celery, cut into 2- inch pieces
• 2 carrots, peeled and cut into 2- inch pieces
• 1/2 cup flat leaf parsley
• 1 large egg
• 3/4 cup ketchup
• 4 tsp. dry mustard. (Martha's mother used Coleman's)
• 1 T. coarse salt
• 2 tsp. freshly ground pepper
• 2 T. packed light brown sugar

Preparation

Step 1

Preheat oven to 400 degrees F. In the bowl of a food processor, pulse bread until fine crumbs form.
Transfer to a medium bowl; add ground beef and ground pork.

Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 tsp. dry mustard, salt and pepper; combine thoroughly, using your hands. Place in an 8 1/2 -by- 4 1/2-by-2 1/2- inch loaf pan.

In a small bowl, combine the remaining 1/4 cup ketchup and 2 tsp. dry mustard, and the brown sugar; stir until smooth.

Brush mixture over the top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about
1 1/2 hours. ( if the top of the meatloaf gets too dark, cover with foil and continue baking.). Let meatloaf stand 15 minutes before slicing.