Mom's Meatloaf

Meatloaf? Really? Whoever invented this recipe couldn't think of anything more appetizing to call it? It is like they were asking for the kids to automatically hate it  before they ever try it. If you really think about it, can you blame the kids? Meat-loaf it just sounds gross! But it is delicious, and this recipe of my moms is awesome even my kids love it!

3 slices of white bread
1 large carrot, diced
1 stalk celery, diced
1/2 medium yellow onion - peeled and chopped
2 garlic cloves - smashed & peeled
1/2 c. fresh parsley - loosely packed
1/2 c. + 3T. Ketchup
4 1/2 t. dry mustard
12 ounces pork
12 ounces ground round
2 large eggs, well beaten
2 t. salt
1 t. freshly ground black pepper
1 t. Tabasco
1/2 t. fresh rosemary- chopped
2 T. dark brown sugar - packed

Heat oven to 400*. Remove the crusts from the bread  and place in a food processor. Process until you have fine crumbs, about 10 seconds. .Transfer crumbs to a large mixing bowl. Do not substitute dried bread crumbs, they have a tendency to make meatloaf rubbery.  Place carrot, celery, yellow onion, garlic, rosemary and parsley in the food processor. Process until the vegetabes have been minced fine, about 30 seconds. Stopping to scrape down the sides of the bowl a few times. Transfer the vegetables to the bowl with the bread crumbs. Add the 1/2 c. ketchup, 2 t. dry mustard, meat (any combination of meat would work as long as it equals 1 1/2 pounds), eggs, salt, pepper, and Tabasco. Using your hands, knead the ingredients until thoroughly combined. Do not over knead, as this will result in a tough meatloaf.
Set  wire rack inside a 11x17 baking sheet. Cut a piece of parchment paper to fit the rack, placing in the center of the rack to prevent the meat from falling through. Cut a second sheet to fit under the rack to catch the drips (for easy clean-up). Using your hands, form an elongated load or two small loaves on the parchment covered rack. Place the remaining 3 T. ketchup, remaining 2 1/2  t dry mustard and brown sugar in a bowl. Mix until smooth. Brush onto loaf. Bake approximately 50-60 minutes or until a meat thermometer inserted into the thickest part of the loaf registers to 160*. Let the meatloaf cool for about 10 minutes before slicing.