Directions
- 1Make a panada by mixing milk and seasoned breadcrumbs in a bowl.
- 2Add garlic powder to the panada and mix.
- 3Grate one medium carrot and one medium rib of celery.
- 4Finely chop half a small onion.
- 5Add grated vegetables and chopped onion to the panada.
- 6Add tomato paste, Worcestershire sauce, and chopped parsley to the panada and mix until combined.
- 7Add two large eggs, thoroughly beaten with a fork or whisk, to the panada and mix.
- 8Add finely chopped fresh basil and mix.
- 9Season with kosher salt and freshly ground black pepper.
- 10Add ground chuck and mix evenly until combined.
- 11Pack the meatloaf mixture tightly into a generously greased loaf pan.
- 12Invert the meatloaf onto a baking sheet and bake for 15 minutes at 350°F.
- 13Make the glaze by combining tomato paste, honey, Worcestershire sauce, apple cider vinegar, and brown sugar in a bowl. Season with freshly ground black pepper.
- 14Brush glaze on meatloaf and bake for 45 minutes to 1 hour at 350°F, glazing every 15 minutes.
- 15Remove from oven, let rest for 10 minutes, and then slice and serve.
Ingredients
- 6 ounces milk
- 5 ounces seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 medium carrot
- 1 medium rib celery
- 0.5 small onion
- 0.25 cup tomato paste
- 1.5 teaspoons Worcestershire sauce
- 0.25 cup parsley
- 2 large eggs
- 0.125 cup basil
- 1 teaspoon kosher salt
- 1.5 teaspoons freshly ground black pepper
- 2.25 pounds ground chuck
- 4 ounces tomato paste
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 0.33 cup brown sugar
- 3 pieces stale artisan bread
- 0.25 ounce dried porcini mushrooms
- 4 ounces buttermilk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 8 ounces lamb
- 12 ounces beef
- 12 ounces pork
- 1 tablespoon vegetable oil
- 0.5 cup stock
- 1 packet unflavored gelatin
- 2 cloves fresh garlic
Equipment
box graterwhiskknifebowlloaf panbaking sheetmeat grinderfood processorblender
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