2 Tbsp unsalted butter

1 cup of minced onion

1 celery rib, minced (1/2 cup)

1 Tbsp minced garlic

1 carrot, minced  (1/2 cup)

1/2 cup of minced green onion, including the onion greens

2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)

1/2 teaspoon freshly ground black pepper

2 teaspoons Worcestershire sauce

2/3 cup ketchup, divided 1/3 and 1/3

1 1/2 pounds of ground beef (chuck)

3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)

1 cup fresh bread crumbs

2 large eggs, beaten slightly

1/3 cup minced fresh parsley leaves

Preheat oven to 350° F, with a rack in the middle.

In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, celery, carrot, garlic, and green onions and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the salt, freshly ground black pepper, Worcestershire sauce, and 1/3 a cup of the ketchup. Cook for 1 more minute. Remove from heat and let cool to the touch.

In a large bowl, use your clean hands to combine the ground beef, spicy ground pork sausage, eggs, breadcrumbs, the cooked vegetables from step 2, and parsley.

 Press mixture into a loaf pan with 2-inch high sides, or form the mixture into a free standing loaf and place in a rimmed roasting pan. Cover the loaf with the remaining ketchup.

Bake the meatloaf in a 350°F oven for 1 hour, or until the internal temperature of the meatloaf reaches 155°F. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.