4 slices firm white bread, torn into pieces
2 ½ lbs ground beef
1 small onion, cut into 1/8’s
2 cloves garlic
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch pieces
½ cup Italian parsley leaves
1 large egg
½ cup ketchup
2 tsp dry mustard
1 ½ tsp kosher salt
2 tsp freshly ground black pepper
Glaze:
½ cup ketchup
1 tsp dry mustard
2 Tbsp dark brown sugar
Preheat oven to 375 degrees. Line baking sheet with foil. Line cooling rack that will fit inside baking sheet with parchment paper (makes cleanup easy). With a knife, poke holes in parchment paper to allow excess fat to drain off during baking.
Place bread in food processor. Pulse until fine crumbs form. Add parsley leaves and pulse just until incorporated into crumbs. Remove from processor bowl. Without cleaning bowl, place carrots, onion, celery and garlic into processor bowl. Pulse until fine, but not pulverized. Saute veggies briefly in a bit of canola oil until tender. Cool.
In large bowl, break up ground beef. Add bread crumbs and mix gently; add cooled veggies. Mix together the ½ cup ketchup, egg, mustard, salt and pepper. Pour over meat mixture and mix gently. Form into mini loaves about the size of a medium potato and place on rack in baking sheet. Make indentation in center of each loaf and brush with glaze mixture. Bake for 30-40 minutes, or until thoroughly cooked. I love serving them with creamy mashed potatoes and peas with carrot coins. Mmmm.