1Heat oven to 350°F and arrange a rack in the middle. Combine the bread and eggs in a small bowl and mix to combine; set aside while you prepare the remaining ingredients.
2Heat oil in a medium frying pan over medium heat. When oil shimmers, add celery, onion, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add 1/2 cup of the tomato paste and cook until the raw flavor is gone, about 2 minutes. Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
3Add 1/2 of the roasted red peppers, all of the parsley, 1 teaspoon of the salt, 1/2 of the molasses, and all of the Worcestershire, mustard, and bread mixture to the vegetables. Stir together until evenly combined. Add the pork and turkey and mix, using clean hands, until combined (don’t squeeze or overwork).
4Form meat into a loose, 8-inch-by-4-inch loaf and transfer to a baking sheet. Mix together the remaining roasted red pepper, tomato paste, salt, molasses, and water in a small bowl. Evenly spread it over the top and sides of the loaf. Bake until browned, firm to the touch and the internal temperature is 150°F, about 1 to 1 1/2 hours. Let rest for 15 minutes, slice, and serve.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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