Meatloaf and Glaze


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"Once upon a time, there was meatloaf..."

Serves 4 to 6 servings | Prep Time about an hour | Cook Time 45 minutes

Why I Love This Recipe

Meatloaf sandwiches come to mind every time I think of meatloaf. This recipe challenges the novice cook. Truly worth the effort.


Ingredients You'll Need

1/2 cup homemade or store-bought low-sodium chicken stock
1/4 cup buttermilk
1/2 ounce (2 packets; about 1 1/2 tablespoons) unflavored gelatin
2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces
4 ounces button or cremini mushrooms, cleaned
3 anchovy filets
1/2 teaspoon Marmite
2 teaspoons soy sauce
1 teaspoon paprika
2 medium cloves garlic, roughly chopped (about 2 teaspoons)
1 small onion, roughly chopped (about 3/4 cup)
1 small carrot, peeled and roughly (about 1/2 cup)
1 stalk celery, roughly chopped (about 1/2 cup)
2 tablespoons unsalted butter
12 ounces freshly ground pork or ground lamb
1 1/4 pounds freshly ground beef
2 large eggs
4 ounces cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup)
1/4 cup finely minced fresh parsley
Kosher salt and freshly ground black pepper
For the Glaze:
3/4 cup ketchup
1/4 cup packed light brown sugar
1/2 cup cider vinegar
1/2 teaspoon freshly ground black pepper


Directions

Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.


Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.


Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.


Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.


Add the meat mixture to the bowl, along with the eggs, cheese, parsley, 1 tablespoon salt, and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.


Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)


djust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.


Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.


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