• In a very large bowl add the ground meat, In a food processor, I used my blender and added the chopped up onion, celery and carrot. I added half the chicken broth and blended the pieces so they were very small.
• In a saute pan add the butter on medium high heat. Once the butter has melted add the vegetables and cook for 3-5 minutes until the liquid is mostly gone. Add the minced garlic and cook for another minute or so. Remove from the heat and let set to cool so you can add it to the meat bowl.
• in another bowl I ripped the bread into little pieces and added the milk to let it soak into the bread. then I added everything to the meat bowl. The eggs, the seasonings, the cheese and the rest of the chicken stock. Mix everything together without over mixing. Seasoned with salt and pepper.

Glaze

• In a small pan add the glaze ingredients and heat for 4-5 minutes, bring to a simmer until the sugar dissolves.
• In a large rimmed sheet pan I added nonstick tinfoil and placed majority if the meat mixture into a long shaping as you go, the balance of mixture I placed in a loaf pan. Add the glaze all over the loaves and In a pre-heated 350℉ oven they baked for 40 minutes until the interior of the loaves reach 140℉. Let rest and serve warm or re-heat later or you can freeze for a later date.