4 slices white bread, torn into pieces
1kg minced beef
1 medium brown onion, peeled and cut into eighths
2 garlic cloves
2 celery stalks, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup tomato sauce
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar
1. Heat oven to 190 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add beef.
2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup sauce, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in a loaf pan.
3. Combine remaining 1/2 cup sauce, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook for about 90 minutes. If top gets too dark, cover with foil, and continue baking.