Step 1

Preheat oven to Place bread in food processor and pulse until fine crumbs form. Transfer to a large bowl. (Dried bread crumbs don’t make for a tender meatloaf.)

Step 2

Place carrot, onion, garlic and parsley in the bowl of the processor and pulse until veggies are minced and about the same size. Add to bowl with breadcrumbs.

Step 3

Add 1/2 c ketchup, meats, eggs, salt, pepper, Tabasco, onion soup mix and rosemary. With your hands knead mixture together until thoroughly combined. Don’t over knead or your meatloaf will be tough.

Step 4

Set a wire rack in an 11 x 17″ baking pan and cover it with parchment. Form meat into a loaf that will fit on the parchment. Mine was long and wide. You could place this directly in the pan, but this way the juice drains off.

Step 5

Combine remaining ketchup, mustard and brown sugar and brush all of it over the loaf.

Step 6

Bake 30 minutes and then sprinkle with more rosemary. Continue baking about another 25 minutes until an instant read thermometer inserted into the center of the loaf registers 160.

Step 7

Let sit a few minutes covered before slicing to get better slices. Garnish with French fried onions.