160 minutes
A delicious and tender meatloaf made with a mix of beef and pork, flavored with vegetables, cheese, and a rich glaze.
cups
Unflavored Gelatin
0 oz
White Sandwich Bread, crusts removed and torn into rough pieces
slices
Button Mushrooms, cleaned
0 oz
fillets
Marmite
teaspoons
teaspoons
teaspoons
Garlic Clove, roughly chopped
each
Onion, roughly chopped
cups
Carrot, peeled and roughly chopped
cups
Celery Stalk, roughly chopped
cups
tablespoons
Ground Pork, freshly ground
0 oz
Ground Beef, freshly ground
0 lb
each
Cheddar Cheese, finely grated
0 oz
Flat Leaf Parsley, finely minced
cups
to taste
to taste
cups
Light brown sugar, packed
cups
cups
teaspoons
1. Prepare Buttermilk Mixture
Combine the chicken stock, buttermilk, and unflavored gelatin in a liquid measuring cup and set it aside.
2. Process Bread and Mushrooms
In a food processor, pulse the bread and mushrooms until they are finely chopped. Set this mixture aside.
3. Make Anchovy Paste
Pulse the anchovies, Marmite, soy sauce, paprika, and garlic in the food processor until you have a fine paste.
4. Process Vegetables
Add the onion, carrot, and celery to the food processor and pulse until finely chopped.
5. Cook Vegetables
Heat a 10-inch nonstick skillet over medium heat and add the butter. Once melted, add the vegetable mixture and cook for about 5 minutes, stirring occasionally.
6. Add Buttermilk Mixture
Stir in the buttermilk mixture and bring it to a simmer. Cook for about 10 minutes, reducing the mixture by half.
7. Combine Vegetable and Bread Mixtures
Combine the cooked vegetable mixture with the bread and mushrooms, letting it stand for about 10 minutes until it’s cool enough to handle.
8. Mix Meat and Vegetables
In a large bowl, mix together the ground pork, ground beef, eggs, cheese, parsley, salt, and pepper with your hands. Add the cooled vegetable mixture and mix until everything is evenly combined.
9. Test Seasoning
To test the seasoning, microwave a teaspoon-sized portion of the mixture on a microwave-safe plate for about 15 seconds. Taste and adjust the seasoning if necessary.
10. Prepare Loaf Pan
Transfer the meat mixture to a 9x5-inch loaf pan lined with heavy-duty aluminum foil, making sure to press it in firmly without air bubbles. Cover and refrigerate while you preheat the oven.
11. Bake Meatloaf
Once the oven is ready, invert the meatloaf onto a rimmed baking sheet lined with foil and bake for 30 minutes. Remove the pan and continue baking for another 40 minutes, or until the center registers 140°F on an instant-read thermometer.
12. Prepare Glaze
In a small saucepan, combine the ketchup, brown sugar, vinegar, and pepper. Cook over medium heat, whisking until the mixture is homogeneous, about 2 minutes.
13. Apply Glaze
Brush the glaze over the meatloaf and bake for 3 minutes. Repeat this step two more times, applying the glaze and baking until you have a beautiful, sticky coating.
14. Rest and Serve
Let the meatloaf rest for another 15 minutes before slicing and serving.
Blend Italian herbs, swap buttermilk for ricotta, combine beef and sausage, and top with a marinara glaze.
Use ground lamb, mix in feta, olives, and mint, and glaze with pomegranate and honey.
Use ground turkey, add corn and black beans, include cumin and chili powder, and glaze with chipotle barbecue sauce.
Mix ground pork and turkey, add water chestnuts, ginger, and scallions, and glaze with hoisin and soy sauce.
Use a mix of ground meats like pork, veal, or lamb for unique flavors, or ground turkey or chicken for a healthier option, adjusting buttermilk for moisture.
Select high-quality ground meats for your loaf. A mix of ground beef and pork often yields the best flavor and texture. Look for freshly ground options and avoid meat with lots of excess liquid in the package.
Create a savory glaze that complements the flavors of your meatloaf. Apply the glaze during the last 15-20 minutes of baking to avoid burning the sugars. A second coat of glaze can be added right before serving for an extra layer of flavor.
Rather than shaping your meatloaf in a loaf pan, consider shaping it by hand on a parchment-lined baking sheet. This will allow the heat to circulate around the entire meatloaf, giving a better crust and preventing it from steaming in its own juices.
The addition of buttermilk adds tang and tenderness to the meatloaf, while the gelatin helps to retain moisture and give the loaf a better texture. Bloom the gelatin properly in the buttermilk to ensure it is evenly dispersed throughout the meatloaf mixture.
Sauté your aromatics (onions, garlic, etc.) before adding them to the meat mixture. This will mellow out their flavors and help them blend better into the final dish. Let them cool before incorporating them into the mix.
Comments (0)