Preparation

• Preheat the oven to 350°F and position a rack in the middle of the oven.
• Melt the butter in a large, thick-bottomed skillet over medium heat. Once foaming, add the chopped onions, celery, carrot, green onions, and garlic. Cook for 5 minutes, stirring occasionally.
• Cover the pan and cook for another 5 minutes until the carrots are tender, stirring occasionally. Sprinkle with salt and pepper. Add Worcestershire sauce and ⅓ cup ketchup, cooking for another minute. Remove from heat to cool.
• Once cooled, combine the vegetables in a large bowl with ground beef, Italian sausage, eggs, breadcrumbs, and parsley. Mix thoroughly with your hands.
• Transfer the meatloaf mixture to a loaf pan, pressing to compact. Cover with remaining ketchup.
• Bake for 1 hour at 350°F or until a meat thermometer reads 155°F in the center. Remove from oven and let sit for 10 minutes before serving.
• Cut into thick slices and serve. Leftovers can be chilled and reheated. Slices are also good in sandwiches.