Preheat the oven to 375. Pulse the bread in a food processor until finely ground. You should have about 2 1/2 cups breadcrumbs - if you have more you can freeze them for another use. Transfer to a medium bowl.
Put the garlic and all the other vegetables along with the parsley leaves in the bowl of a food processor and finely chop (use the pulse mode for this). Add this mixture to the breadcrumbs.
Add the meats, the egg, 1/2 cup ketchup, the dijon mustard, Worcestershire sauce, 1 tablespoon salt and 1/2 teaspoon pepper. Mix together gently, using your hands.
You could cook this in a 5 x 9 loaf pan, but I just shape it into a loaf form with my hands. I line a sheet pan with parchment paper and form two loaves right on there.
Stir together the remaining ketchup, the brown sugar and the dry mustard until smooth. Brush on to the top of the meat.
Bake for about 1 hour and 20 minutes, or until a meat thermometer inserted into the center reads 160 degrees. Remove from the oven, cover in foil and allow to rest about 15 minutes. Using two spatulas, lift the loaf up off the sheet pan, leaving all that fat on the pan there, and transfer the loaf to a cutting board. Slice and serve.