Wendell's Free-Form Meatloaf

These loaves were made by forming them on a baking sheet rather than putting them in loaf pans. They came out very crusty which I loved. 

Wendell found the recipe on the Epicurious website here. 

INGREDIENTS

• 1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
• 1/3 cup whole milk
• 1 medium onion, coarsely chopped
• 1 celery stalk, coarsely chopped
• 4 garlic cloves
• 2 tablespoons neutral vegetable oil, such as grapeseed
• 2 1/4 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 3 tablespoons Worcestershire sauce
• 1 1/2 pounds ground beef chuck, preferably 20% fat
• 1/2 pound ground pork
• 2 large eggs
• 1/2 cup ketchup, divided, plus more for serving

2. PREPARATION

   1. 1. Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
      2. Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
      3. Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
      4. Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
   2. Do Ahead
      1. Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.