• 16 slices white bread, torn into pieces

• 10 pounds ground beef

• 8 medium yellow onion, peeled and cut into eighths

• 8 cloves garlic, minced

• 8 stalks celery, cut into 2-inch pieces

• 8 carrots, peeled and cut into 2-inch pieces

• 2 cups parsley leaves, chopped

• 4 large egg, beaten

• 2 cups ketchup

• 8 teaspoons dry mustard

• 3 tablespoon coarse salt

• 8 teaspoons freshly ground black pepper

• 8 tablespoons brown sugar

 

1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade;

pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the

steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1 cup

ketchup, 4 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in a

hotel pan.

3. Combine remaining 1 cup ketchup, remaining 4 teaspoons dry mustard, and brown sugar in a

bowl; stir until smooth.

4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch

drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90

minutes. If top gets too dark, cover with foil, and continue baking.