Instructions: Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with a steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan.

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. . Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

This recipe yields 8 to 10 servings.

To make meatloaf sandwiches: Begin by cutting the meat loaf into medium-thick (approximately one-inch) slices; cut two slices per sandwich. Spread mayonnaise on a piece of bread (thick whole-wheat or Pullman bread), and lay the meat loaf slices on top. Add some lettuce and a slice or two from a beefsteak tomato. Spread more mayonnaise, mustard, or homemade tomato jam on the other slice of bread, and place it on top. No reheating is necessary; just cut the sandwich in half, and enjoy.

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