4 slices white bread, torn into pieces
2 1/2 lb. ground beef
1 medium yellow onion, peeled and cut into 1/8's
2 cloves garlic
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled, cut into 2 inch pieces
1/2 c. flat leaf parsley leaves
1 large egg
1 c. ketchup
3 tsp. dry mustard
1 tbsp. coarse salt
2 tsp. freshly ground black pepper
2 tbsp. brown sugar

Heat oven to 375°F. Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with a steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 c. ketchup, 2 tsp. dry mustard, salt and pepper; use hands to combine thoroughly. Place in an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

Combine remaining 1/2 c. ketchup, remaining tsp. dry mustard, and brown sugar in a bowl; stir until smooth. 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°F, about 90 minutes. If top gets too dark, cover with foil, and continue baking.