Meatloaf

60 mins
Serves 1
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Directions

  1. 1Make a panada by mixing milk and seasoned breadcrumbs in a bowl.
  2. 2Make a panada by mixing milk and seasoned breadcrumbs in a bowl.
  3. 3Make a panada by mixing milk and seasoned breadcrumbs in a bowl.
  4. 4Add garlic powder to the panada and mix.
  5. 5Add garlic powder to the panada and mix.
  6. 6Add garlic powder to the panada and mix.
  7. 7Grate one medium carrot and one medium rib of celery.
  8. 8Grate one medium carrot and one medium rib of celery.
  9. 9Grate one medium carrot and one medium rib of celery.
  10. 10Finely chop half a small onion.
  11. 11Finely chop half a small onion.
  12. 12Finely chop half a small onion.
  13. 13Add grated vegetables and chopped onion to the panada.
  14. 14Add grated vegetables and chopped onion to the panada.
  15. 15Add grated vegetables and chopped onion to the panada.
  16. 16Add tomato paste, Worcestershire sauce, and chopped parsley to the panada and mix until combined.
  17. 17Add tomato paste, Worcestershire sauce, and chopped parsley to the panada and mix until combined.
  18. 18Add tomato paste, Worcestershire sauce, and chopped parsley to the panada and mix until combined.
  19. 19Add two large eggs, thoroughly beaten with a fork or whisk, to the panada and mix.
  20. 20Add two large eggs, thoroughly beaten with a fork or whisk, to the panada and mix.
  21. 21Add two large eggs, thoroughly beaten with a fork or whisk, to the panada and mix.
  22. 22Add finely chopped fresh basil and mix.
  23. 23Add finely chopped fresh basil and mix.
  24. 24Add finely chopped fresh basil and mix.
  25. 25Season with kosher salt and freshly ground black pepper.
  26. 26Season with kosher salt and freshly ground black pepper.
  27. 27Season with kosher salt and freshly ground black pepper.
  28. 28Add ground chuck and mix evenly until combined.
  29. 29Add ground chuck and mix evenly until combined.
  30. 30Add ground chuck and mix evenly until combined.
  31. 31Pack the meatloaf mixture tightly into a generously greased loaf pan.
  32. 32Pack the meatloaf mixture tightly into a generously greased loaf pan.
  33. 33Pack the meatloaf mixture tightly into a generously greased loaf pan.
  34. 34Invert the meatloaf onto a baking sheet and bake for 15 minutes at 350°F.
  35. 35Invert the meatloaf onto a baking sheet and bake for 15 minutes at 350°F.
  36. 36Invert the meatloaf onto a baking sheet and bake for 15 minutes at 350°F.
  37. 37Make the glaze by combining tomato paste, honey, Worcestershire sauce, apple cider vinegar, and brown sugar in a bowl. Season with freshly ground black pepper.
  38. 38Make the glaze by combining tomato paste, honey, Worcestershire sauce, apple cider vinegar, and brown sugar in a bowl. Season with freshly ground black pepper.
  39. 39Make the glaze by combining tomato paste, honey, Worcestershire sauce, apple cider vinegar, and brown sugar in a bowl. Season with freshly ground black pepper.
  40. 40Brush glaze on meatloaf and bake for 45 minutes to 1 hour at 350°F, glazing every 15 minutes.
  41. 41Brush glaze on meatloaf and bake for 45 minutes to 1 hour at 350°F, glazing every 15 minutes.
  42. 42Brush glaze on meatloaf and bake for 45 minutes to 1 hour at 350°F, glazing every 15 minutes.
  43. 43Remove from oven, let rest for 10 minutes, and then slice and serve.
  44. 44Remove from oven, let rest for 10 minutes, and then slice and serve.
  45. 45Remove from oven, let rest for 10 minutes, and then slice and serve.

Ingredients

  • 6 ounces milk
  • 6 ounces milk
  • 6 ounces milk
  • 5 ounces seasoned breadcrumbs
  • 5 ounces seasoned breadcrumbs
  • 5 ounces seasoned breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 medium carrot
  • 1 medium carrot
  • 1 medium carrot
  • 1 medium rib celery
  • 1 medium rib celery
  • 1 medium rib celery
  • 0.5 small onion
  • 0.5 small onion
  • 0.5 small onion
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 1.5 teaspoons Worcestershire sauce
  • 1.5 teaspoons Worcestershire sauce
  • 1.5 teaspoons Worcestershire sauce
  • 0.25 cup parsley
  • 0.25 cup parsley
  • 0.25 cup parsley
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.125 cup basil
  • 0.125 cup basil
  • 0.125 cup basil
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1.5 teaspoons freshly ground black pepper
  • 1.5 teaspoons freshly ground black pepper
  • 1.5 teaspoons freshly ground black pepper
  • 2.25 pounds ground chuck
  • 2.25 pounds ground chuck
  • 2.25 pounds ground chuck
  • 4 ounces tomato paste
  • 4 ounces tomato paste
  • 4 ounces tomato paste
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 3 pieces stale artisan bread
  • 3 pieces stale artisan bread
  • 3 pieces stale artisan bread
  • 0.25 ounce dried porcini mushrooms
  • 0.25 ounce dried porcini mushrooms
  • 0.25 ounce dried porcini mushrooms
  • 4 ounces buttermilk
  • 4 ounces buttermilk
  • 4 ounces buttermilk
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon fish sauce
  • 8 ounces lamb
  • 8 ounces lamb
  • 8 ounces lamb
  • 12 ounces beef
  • 12 ounces beef
  • 12 ounces beef
  • 12 ounces pork
  • 12 ounces pork
  • 12 ounces pork
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 0.5 cup stock
  • 0.5 cup stock
  • 0.5 cup stock
  • 1 packet unflavored gelatin
  • 1 packet unflavored gelatin
  • 1 packet unflavored gelatin
  • 2 cloves fresh garlic
  • 2 cloves fresh garlic
  • 2 cloves fresh garlic

Equipment

box graterwhiskknifebowlloaf panbaking sheetmeat grinderfood processorblender