Name: Classic Meatloaf
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 1/2 cup low-sodium chicken stock; 1/4 cup buttermilk; 1/2 ounce (2 packets; about 1 1/2 tablespoons) unflavored gelatin; 4 ounces button or cremini mushrooms; 2 slices high-quality white sandwich bread, crusts removed and torn into small pieces; 3 anchovy filets; 1/2 teaspoon Marmite; 2 teaspoons soy sauce; 1 teaspoon paprika; 2 medium cloves garlic, roughly chopped; 1 small onion, roughly chopped; 1 small carrot, peeled and roughly chopped; 1 stalk celery, roughly chopped; 12 ounces freshly ground pork; 1 1/4 pounds freshly ground beef; 2 large eggs; 4 ounces cheddar, provolone, Monterey Jack, or Muenster cheese; 1/4 cup finely minced fresh parsley; Kosher salt and freshly ground black pepper; 3/4 cup ketchup; 1/4 cup packed light brown sugar; 1/2 cup cider vinegar; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter

Ingredients

Serves/makes 6

Gelatin/stock

1/2 cup low-sodium chicken stock
1/4 cup buttermilk
1/2 ounce (2 packets; about 1 1/2 tablespoons) unflavored gelatin

Stage One Food Processor

4 ounces button or cremini mushrooms
2 slices high-quality white sandwich bread, crusts removed and torn into small pieces

Stage Three Food Processor

1 small onion, roughly chopped
1 small carrot, peeled and roughly chopped
1 stalk celery, roughly chopped

Final Mixture

12 ounces freshly ground pork
1 1/4 pounds freshly ground beef
2 large eggs
4 ounces cheddar, provolone, Monterey Jack, or Muenster cheese
1/4 cup finely minced fresh parsley
Kosher salt and freshly ground black pepper

Glaze

3/4 cup ketchup
1/4 cup packed light brown sugar
1/2 cup cider vinegar
1/2 teaspoon freshly ground black pepper

Others

2 tablespoons unsalted butter

Instructions

1.
Combine chicken stock and buttermilk in a measuring cup; sprinkle gelatin evenly over top and set aside.
2.
Place bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl.
3.
Add anchovies, Marmite, soy sauce, paprika, and garlic to the processor and pulse to a fine paste. Add onion, carrot, and celery; pulse until finely chopped.
4.
Heat butter in a skillet over medium-high heat. Add the vegetable mixture; cook until softened, about 5 minutes. Stir in the buttermilk mixture and simmer until reduced by half, about 10 minutes. Combine with the mushroom and bread mixture; let cool about 10 minutes.
5.
Add ground meat, eggs, cheese, parsley, salt (1 tablespoon kosher salt, half that amount with table salt), and pepper (1 teaspoon) to the mixture. Mix gently until combined.
6.
Transfer to a 9x5-inch loaf pan, cover tightly with aluminum foil, and refrigerate while the oven preheats to 350°F.
7.
Invert the meatloaf onto a rimmed baking sheet, spreading the foil out with the edges curled to hold in any leaks. Bake for 30 minutes. Carefully remove the pan; bake until the center registers 140°F, about 40 minutes more.
8.
Meanwhile, make the glaze: combine ketchup, brown sugar, vinegar, and pepper in a saucepan. Cook until the sugar melts, about 2 minutes.
9.
Brush glaze on the meatloaf, then return it to the oven for three minutes. Glaze and bake a total of three times. The last bake should be until bubbling and brown, about 4 minutes.
10.
Allow to rest for 15 minutes, slice, and serve with extra glaze, mustard, and ketchup.