Preheat oven to 400. Place bread in food processor and pulse until fine crumbs form. Transfer to a large bowl. (Dried bread crumbs don’t make for a tender meatloaf.)

Place carrot, onion, garlic and parsley in the bowl of the processor and pulse until veggies are minced and about the same size. Add to bowl with breadcrumbs.

Add 1/2 c ketchup, meats, eggs, salt, pepper, Tabasco, onion soup mix and rosemary. With your hands knead mixture together until thoroughly combined. Don’t over knead or your meatloaf will be tough.

Set a wire rack in an 11 x 17″ baking pan and cover it with parchment. Form meat into a loaf that will fit on the parchment. Mine was long and wide. You could place this directly in the pan, but this way the juice drains off.

Combine remaining ketchup, mustard and brown sugar and brush all of it over the loaf.

Bake 30 minutes and then sprinkle with more rosemary. Continue baking about another 25 minutes until an instant read thermometer inserted into the center of the loaf registers 160.

Let sit a few minutes covered before slicing to get better slices. Garnish with French fried onions.