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Preheat the oven to 400°F. In a food processor, process the bread into fine crumbs, about 10 seconds. Transfer the breadcrumbs to a large mixing bowl.
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In the food processor, pulse the carrot, celery, onion, and parsley several times until finely minced, stopping to scrape down the sides of the bowl as needed. Add the mixture to the bowl with the breadcrumbs. Add 1/2 cup of the ketchup, 2 teaspoons of the dry mustard, the pork, beef, beaten egg and egg yolk, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, and the Italian herb blend. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but solid enough to hold a shape.
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Lightly grease a rimmed baking sheet. With your hands, form the meat mixture into a loaf 9 inches long and 5 inches wide on the prepared baking sheet.
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In a small bowl, mix together the remaining 1/4 cup ketchup and 3 teaspoons mustard, the brown sugar, and the olive oil to form a smooth glaze. Top the meatloaf with the glaze, then bake for 40 minutes. Let cool for 15 minutes, slice, and serve.