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1
Heat oven to 350 degrees F and arrange a rack in the middle.
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2
Combine the bread and eggs in a small bowl and mix to combine; set aside while you prepare the remaining ingredients.
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3
Heat oil in a medium frying pan over medium heat.
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4
When oil shimmers, add celery, onion, garlic, and 1 teaspoon of the salt.
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5
Cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
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6
Add 1/2 cup of the tomato paste and cook until the raw flavor is gone, about 2 minutes.
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7
Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
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8
Add 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.
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9
Stir together until evenly combined.
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10
Add the pork and turkey and mix, using clean hands, until combined (dont squeeze or overwork).
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11
Form meat into a loose, 8-inch-by-4-inch loaf and transfer to a baking sheet.
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12
Mix together the remaining roasted red pepper, tomato paste, salt, molasses, and water in a small bowl.
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13
Evenly spread it over the top and sides of the loaf.
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14
Bake until browned, firm to the touch and the internal temperature is 150 degrees F, about 1 to 1 1/2 hours.
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15
Let rest for 15 minutes, slice, and serve.
