The best Meatloaf EVER!

Last night we made meatloaf, but not just any meatloaf, it was the best one I have ever made! Meatloaves can be very tricky, I think its all about the ratio of meat to fillings. Sometimes, it can be too oniony, and sometimes it can be too dense. But this one was just right, it was moist with just the right amount of onion. I found this recipe from my favorite person, Martha Stewart, although I changed up the ratios of everything a little to make it my own. I promise this will be a crowd pleaser for your family and friends. Oh and we served it with honey glazed carrots and parsnips.
Here is the recipe for the meatloaf:
1 cup of panko bread crumbs
2 garlic cloves, chopped small
1/4 of a yellow onion, chopped small
1 celery stalk, chopped small
1 medium carrot, chopped small
1/4 cup of fresh flat leaf parsley, chopped small
1/2 pound of ground chuck(90 percent lean)
1/2 pound of ground pork
1 egg, beaten
1/2 cup ketchup
1 teaspoon of Dijon mustard
1 tablespoon Worcestershire sauce
coarse salt and freshly ground pepper to taste
1 tablespoon of light brown sugar
Preheat oven to 375 degrees. In a medium bowl combine the bread crumbs,garlic, onion, celery, carrot, and parsley. Then add the meat, egg, 1/4 cup ketchup, mustard, Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix together with a fork until all is combined well.
Transfer mixture to a 5x9 inch loaf pan.
Stir together in a small bowl, remaining 1/4 cup ketchup and the brown sugar, until smooth. Brush onto top of meat. Set pan on a rimmed baking sheet, and bake until and instant read thermometer inserted into the center reaches 160 degrees, about an 1 hour. Let cool slightly.

Honey Glazed Carrots and Parsnips:
4 medium carrots, cut into sticks
2 parsnips, cut into sticks
1 tablespoon honey
2 tablespoons unsalted butter
1/4 teaspoon ground ginger
water
salt and pepper to taste
In a medium saucepan, melt the butter over medium heat. Add the carrots and parsnips and cook for about 2 minutes. Add the honey and ground ginger and cook for another minute. Then add water just till it covers the carrots and parsnips, don't add too much water. Cover and simmer until the carrots are bright orange. Then take the lid off and simmer until liquid reduces to almost nothing, then add salt and pepper. Serve immediately.