Combine the bread cubes, milk, ketchup, Parmesan, Worcestershire, mustard and eggs in a bowl and knead by hand vigorously to break the bread down into small pieces and make the panade. Cover and set aside for 1 hour.
Run the panade through a food processor to form a thick paste. Transfer the blended panade to a large bowl and fold in the garlic, onion, bell pepper, jalapeño and parsley. Add the ground beef and salt and knead by hand until the entire mixture is uniformly blended.
Preheat the oven to 350 degrees F.
Lightly oil both sides of a 16-by-24-inch sheet of parchment paper. Gather the meatloaf mix into a cylinder at one end of the parchment paper. Be careful to smooth out any cracks in the meat. Roll the parchment paper around the meatloaf and twist the ends like a candy wrapper. Bake on a sheet pan until it reaches an internal temperature of 165 degrees F, about 1 hour. Unwrap and serve or chill overnight and slice for sandwiches.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kitchen Table, Omaha, NE
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