Ingredients

3 slices white sandwich bread, crusts removed 1 large carrot, peeled and cut into 1/4-inch-thick rounds 1 rib celery, cut into 1/2-inch pieces 1/2 medium yellow onion, peeled and roughly chopped 2 cloves garlic, smashed and peeled 1/2 cup flat-leaf parsley leaves, loosely packed 1/2 cup plus 3 tablespoons ketchup, divided 4 1/2 teaspoons dry mustard, divided 8 ounces ground pork 8 ounces ground veal 8 ounces ground round 2 eggs, beaten 2 teaspoons salt 1 teaspoon freshly ground pepper 1 teaspoon Tabasco or to taste 1/2 teaspoon chopped rosemary, plus more needles for sprinkling 2 tablespoons dark brown sugar 1 tablespoon olive oil 1 small red onion, cut into 1/4-inch-thick rings

Description

Preheat The Oven To 400 Degrees. Set A Wire Baking Rack In An 11-by-15-inch Or 11-by-17-inch Jellyroll Pan. Cut A 5-by-11-inch Piece Of Parchment Paper And Place Over Center Of Rack To Prevent Meatloaf From Falling Through. In A Food Processor, Place Brea

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