from Martha Stewart's Site
Serves 8 to 10
4 slices white bread, torn into pieces
1 3/4 pounds ground beef
3/4 pound ground pork
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 2-inch pieces
1/2 cup fresh flat-leaf parsley
1 large egg
3/4 cup ketchup
4 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed light-brown sugar
1. Preheat oven to 400°. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
2. 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 teaspoons 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.
3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
4. Brush mixture over top of the meat loaf. 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°, about 1 1/2 hours. (If the top of the meat loaf gets too dark, cover with foil and continue baking.) Let meat loaf stand 15 minutes before slicing.