Martha Stewart's Meat Loaf

I only make a few Martha Stewart recipes, and this is probably my favorite. Meat loaf can have a bad rap, but this recipe is so good. It is really good the second day!

8 oz. ground pork
8 oz. ground veal
8 oz. ground beef
3 slices bread
1 large carrot, chopped
1 rib celery, chopped
½ medium yellow onion, chopped
2 cloves garlic, minced
½ c. plus 3 Tbsp. ketchup
4 ½ tsp. dry mustard
2 large eggs, beaten
2 tsp. salt
1 tsp. pepper
1 tsp. Tabasco
½ tsp. rosemary
2 Tbsp. dark brown sugar

Remove crusts from bread and place slices in food processor. Process until fine crumbs form. Transfer crumbs to large mixing bowl. (Do not substitute dried bread crumbs or they will make your meatloaf rubbery). Place carrot, celery, onion, and garlic in food processor. Process until minced (~30 seconds), stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl with bread crumbs. Add ½ c. ketchup, 2 tsp. dry mustard, pork, veal, beef, egs, salt, pepper, Tabasco and rosemary. Knead the ingredients until thoroughly combined, do not over-knead – texture should be wet but tight enough to hold a free-form shape. Set a wire baking rack into an 11x17 baking pan. Cut a piece of parchment paper and place over rack to keep meatloaf from falling through. Using your hands, form an elongated loaf covering the parchment (I often make 2 smaller loaves). Place the remaining 3 T. ketchup, 2 ½ tsp. mustard and brown sugar in a bowl, mix until smooth. Using a pastry brush, generously brush the glaze over the loaf. Bake 55 minutes at 400. Let the meatloaf cool on the rack for 15 minutes before cutting and serving.