Meatloaf

Quick Summary: This recipe creates a deeply meaty, moist, and tender meatloaf that holds its shape perfectly, finished with a classic sweet and tangy glaze.

Source: The Food Lab

>> servings: 2
-- For the Meatloaf
In a #liquid measuring cup{}, combine @homemade or store-bought low-sodium chicken stock{1/2%cup} and @buttermilk{1/4%cup}. Sprinkle @unflavored gelatin{1/2%ounce} evenly over the top. Set aside.
 
Place @high-quality white sandwich bread{2%slices}, crusts removed and torn, and @button or cremini mushrooms{4%ounces} in a #food processor{} and pulse until finely chopped. Transfer to a #large bowl{} and set aside.
 
Add @anchovy filets{3}, @Marmite{1/2%teaspoon}, @soy sauce{2%teaspoons}, @paprika{1%teaspoon}, and roughly chopped @medium cloves garlic{2} to the #food processor{} bowl and pulse until a fine paste forms, scraping down the sides as necessary. Add roughly chopped @small onion{1}, peeled and roughly chopped @small carrot{1}, and roughly chopped @stalk celery{1} and pulse until finely chopped but not pureed.
 
Heat @unsalted butter{2%tablespoons} in a #10-inch nonstick skillet{} over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring frequently, until softened and most liquid has evaporated, about ~{5%minutes}. The mixture should start to darken.
 
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, and let stand until cool enough to handle, about ~{10%minutes}.
 
Add @freshly ground pork{12%ounces}, @freshly ground beef{1 1/4%pounds}, @large eggs{2}, finely grated @cheddar, provolone, Monterey Jack, or Muenster cheese{4%ounces}, @finely minced fresh parsley{1/4%cup}, @Kosher salt{1%tablespoon}, and @freshly ground black pepper{1%teaspoon} to the bowl. With clean hands, mix gently until thoroughly combined.
 
Place a teaspoon-sized portion on a #microwave-safe plate{} and microwave on high until cooked through, about ~{15%seconds}. Taste for seasoning and add more salt and/or pepper as desired.
 
Transfer the mixture to a #9- by 5-inch loaf pan{}. 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. Refrigerate while the oven preheats.
 
Adjust 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. Without removing the foil, carefully invert it onto the foil-lined #rimmed baking sheet{}. Loosen the foil and spread it out, leaving the pan on top of the meatloaf. Fold up the edges of the foil to trap escaping liquid. Bake until just beginning to set, about ~{30%minutes}.
 
Use a #thin metal spatula{} to lift an edge of the inverted loaf pan and remove it. Return to the oven and bake until the center of the meatloaf registers 140°F on an #instant-read thermometer{}, about ~{40%minutes} longer. Remove from the oven and let rest for ~{15%minutes}. Increase the oven temperature to 500°F.
 
-- For the Glaze
Meanwhile, combine @ketchup{3/4%cup}, @packed light brown sugar{1/4%cup}, @cider vinegar{1/2%cup}, and @freshly ground black pepper{1/2%teaspoon} in a #small saucepan{}. Cook over medium-high heat, whisking occasionally with a #whisk{}, until the sugar is melted, about ~{2%minutes}. Remove from heat.
 
-- Finishing
Use a #brush{} to apply some glaze to the meatloaf in a thin, even layer. Return it to the oven and bake for ~{3%minutes}.
Glaze again and bake for ~{3%minutes} longer.
Glaze one more time and bake until the glaze is bubbling and a deep burnished brown, about ~{4%minutes} longer.
 
Remove from the oven and allow to rest for ~{15%minutes}. Slice and serve with any extra glaze.