- 2 slices sandwich bread
- 1 cup mushrooms
- 1 Tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 2 Tbsp unsalted butter
- 3/4 cup milk
- 3/4 lb ground pork
- 1 1/4 lb ground beef
- 2 large eggs
- 4 oz grated sharp cheddar
- 1/4 cup finely minced fresh parsley
- Salt and freshly ground black pepper
- 3/4 cup ketchup
- 1/4 cup packed light brown sugar
- 1/2 cup cider vinegar
- 1/2 tsp freshly ground black pepper
In the bowl of a food processor fitted with blade attachment, add bread and mushrooms and pulse until finely chopped. Transfer to a bowl and set aside. Add Worcestershire sauce, paprika, garlic, onion, carrot, and celery, and pulse until finely chopped.
In a nonstick frying pan over medium-high heat, melt butter. Add vegetable mixture and cook, stirring often, until softened, about 5 minutes. Add milk, bring to a simmer, and cook until reduced by half, about 5 minutes. Transfer to bowl with bread and mushrooms, stir to combine, and let cool, about 10 minutes.
Add beef, pork, eggs, cheese, parsley, 1 tablespoon salt, and 1 teaspoon pepper. With clean hands, mix gently until everything is combined.
Transfer mixture to a 9” x 5” loaf pan. Place on a rimmed baking sheet and refrigerate.
Adjust an oven rack to the lower-middle position and preheat oven to 350°. Bake until center of meatloaf registers 150° on an instant-read thermometer, about 70 minutes. Remove from oven and let rest for 15 minutes. Soak up any juices with a paper towel. Increase oven temperature to 500°.
To make the glaze, in a small saucepan over medium-high heat, add ketchup, brown sugar, vinegar, salt and pepper, stirring, until sugar is melted, about 2 minutes. Remove from heat.
Use a brush to apply glaze to meatloaf and bake until glaze is beginning to bubble and brown, about 10 minutes. Remove from oven and allow to rest for 15 minutes.