Ingredients
3 slices white bread, torn into small pieces1/2 cup beef stock2 large portobello mushrooms (about 6 ounces), cut into chunks1 medium onion, cut into wedges1 medium carrot, cut into chunks1 celery rib, cut into chunks3 garlic cloves, halved1 tablespoon olive oil2 tablespoons tomato paste2 large eggs, lightly beaten1-1/4 pounds ground beef3/4 pound ground pork1 tablespoon Worcestershire sauce1 tablespoon reduced-sodium soy sauce1-1/4 teaspoons salt3/4 teaspoon pepperGLAZE:1/2 cup ketchup2 tablespoons tomato paste2 tablespoons brown sugar1 teaspoon ground mustard
Preparation
Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed.
Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.
Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf.
Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing.
