Preheat oven to 400°F.

Pour oil into a large skillet. Place over medium high heat and heat until oil is hot and shimmering.

Add prepared celery, carrots, onions and garlic to hot oil. Sauté for 3 minutes.

Remove from heat and place in a large mixing bowl.

Add mayonnaise, mustard, tomato paste, bread crumbs, eggs, ground beef and Italian sausage. Mix well with hands (wear kitchen gloves, if you like) to make sure ingredients are fully incorporated. Do not over mix.

Place meat mixture into a greased 2-quart casserole dish. Press and work to make sure the meat mixture is evenly spread throughout the whole dish.

Place in preheated oven and bake about 2 hours, until internal temperature reaches at least 150 degrees.

While meatloaf is cooking, prepare Shoyu Cream Sauce and Mushroom Ragu. Set aside and keep warm.

Remove casserole dish from oven and drain the liquid from the meatloaf.

Let sit for at least 20 minutes. This will allow the meatloaf to set.

Once meatloaf has set, cut into desired portions.

Place 1 portion on a serving plate. Top with mushrooms and Shoyu cream sauce.

Serve immediately.

Store leftover meatloaf in a tightly covered container, in the refrigerator. Store leftover mushrooms and cream sauce separately in tightly sealed containers, in the refrigerator. Reheat separately and combine as above when ready to enjoy again.