Matthew’S Best Ever Meat Loaf

• 3 slices white bread, torn into small pieces
• 1/2 cup beef stock
• 2 large portobello mushrooms (about 6 ounces), cut into chunks
• 1 medium onion, cut into wedges
• 1 medium carrot, cut into chunks
• 1 celery rib, cut into chunks
• 3 garlic cloves, halved
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 2 large eggs, lightly beaten
• 1-1/4 pounds ground beef
• 3/4 pound ground pork
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1-1/4 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 cup ketchup
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard

1. Preheat oven to 350u0b0. Combine bread and stock; let stand until liquid is absorbed.
2. 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 tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.
3. 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.
4. Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160u0b0, about 15-25 minutes longer. Let stand 10 minutes before slicing.
5. Shape meat loaf on a plastic wrap-lined
6. ; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160u0b0, 15-25 minutes longer. Let stand 10 minutes before slicing.

white bread, beef stock, portobello mushrooms, onion, carrot, celery, garlic, olive oil, tomato paste, eggs, ground beef, ground pork, worcestershire sauce, soy sauce, salt, pepper, ketchup, tomato paste, brown sugar, ground mustard

Taken from www.tasteofhome.com/recipes/matthew-s-best-ever-meat-loaf/ (may not work)