Recipe(tried): Meatloaf - Granite City inspired

This is my 2nd attempt at copying the Granite City meatloaf. It is not quite right, but I think a substantial part of it is close. The end flavor is certainly in the ballpark.

MEATLOAF - GRANITE CITY INSPIRED

4 strips bacon
3 tbsp butter
1 cup shallots, chopped small - not minced
2 garlic cloves, minced
1 celery rib, chopped small - not minced
1 medium carrot, chopped small - not minced
1 cup Guinness Stout
3 beef bouillon cubes
1 tsp ground black pepper
1/3 cup plus 2 tbsp steak sauce, divided use (I liked A1 for this)
2/3 cup ketchup, divided use
1 1/2 lbs lean hamburger - no more than 10% fat
3/4 lbs pork sausage
2 large eggs
2 cups unseasoned bread crumbs
1/3 cup brown sugar

Fry bacon in large pan/skillet and remove when done. Remove all but about 3 tbsp grease. Remove pan from heat and add butter, let it sit until melted.

Add shallots, garlic and celery and saute over medium heat for about 1 minute. Add carrots and saute for about 1 minute. Add Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to simmer/very low boil and let simmer for about 90 seconds. Remove from heat.

Preheat oven to 350 degrees F.

Chop fried bacon. Combine hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands. Add brown sugar and shallot and Guinness mixture from pan and mix well. Knead until consistently moist - add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency. Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan. Wipe top and sides with the remaining 1/3 ketchup mixed with the remaining 2 tbsp steak sauce.

Bake about 75 minutes in preheated oven at 350 degrees F - until center of loaf measures 160+ with meat thermometer

I sliced it thick and served it with mashed potatoes and beef gravy.

Potential issues?
1. Work with the right consistency loaf - it should be pretty moist but not wet

2. Don't use beef with too much fat - it ends up cooking more juice into the loaf - you lose volume but add liquid

3. Don't add the brown sugar to the other seasoning pan, it can carmelize if too hot - it mixes well dry also

4. This is not too salty - we watch our salt - you _could_ add another 1/2-3/4 tsp of salt without killing it

Substitutions?
1. I like the zest the A1 steak sauce gives, but it is the only one I tried

2. I like using Guinness for this, adds a good earthy smokiness that I think the meatloaf needs.

Why is it not like Granite City's?
1. Granite City's they serve with a whiskey sauce - I have not tried to recreate that

2. Granite City's - I believe, has chunks of tomatoes - I might try diced fire roasted tomatoes instead of ketchup, but then you would also have to add some vinegar, more sugar, and more salt.