4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 clove garlic
2 stalks celery, cut into 2 inch pieces
1/2 cup flat-leaf parsley leaves
2 large eggs
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar
1/2 teaspoon Rosemary, finely chopped
Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the 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 the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add eggs, 1/2 cup ketchup, 2 teaspoons dry mustard, rosemary, 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.
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate. Add one Tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully. Transfer to baking sheet. Repeat with remaining meatballs adding ore oil if needed. Increase heat to med-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits about 8 minutes. Add crushed tomatoes and marjoram. Boil until thickened slightly. Mix bacon and meatballs into sauce. Reduce hat to low and simmer until meatballs are heated through and tender, 10-15 minutes. Season with salt and pepper.