Rosemary Meatloaf

I made my favorite meatloaf recipe tonight. If you like meatloaf as much as I do, you might like trying a new version of an old favorite. This one is full of fresh vegetables and herbs and is not too sweet. I also like it because it's broiled, allowing the fat to drain off during cooking.

Beef, Rosemary Meatloaf
-------- ------------ --------------------------------
3 slices white bread
1 large carrot -- peeled and diced
1 rib celery -- diced
1/2 medium onion -- peeled and chopped
2 cloves garlic -- smashed and peeled
1/2 cup fresh parsley -- loosely packed
1/2 cup ketchup
1 pound ground beef, extra lean
1/2 pound ground pork
2 large eggs -- beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon fresh rosemary -- chopped fine

Topping:
3 tablespoons ketchup
2 tablespoons brown sugar
1 small red onion -- cut into rings
rosemary needles

Heat oven to 400 degrees. Put bread slices into the bowl of your food processor. Process until fine crumbs form. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will make your meat loaf rubbery.

Place carrot, celery, onion, garlic and parsley in the bowl of the food processor. Process until vegetables have been minced. Transfer vegetables to bowl with the bread.

Add 1/2 cup ketchup, 1 teaspoon dry mustard, pork, beef, eggs, salt, and pepper, hot sauce and rosemary to bowl. Mix until ingredients are thoroughly combined. Be careful not to overknead. Form an elongated loaf on a broiler pan.

Mix 3 tablespoons ketchup and 2 tablespoons brown sugar in a bowl. Spread glaze over loaf. Heat a tablespoon of olive oil in a small sauce pan. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Arrange onion over the meat loaf.

Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf for 25 minutes.