Twice Glazed Weekend Meatloaf

This meatloaf is a lot of work, but it might be the best meatloaf you ever make. I only make this once or twice a year, but every time I fall back in love with this recipe. It is comforting, filling, savory, and sweet from the delicious glaze. When making this meatloaf, you will use yours hands to form a loaf, rather than baking this in a loaf pan. The result is a perfectly tender and much more aesthetic meatloaf, plus since the fat that is rendered ends up below the wire rack in the sheet pan, its totally healthy too…right? Make this meatloaf on a weekend when you have plenty of time to enjoy the process and savor the end result! This meatloaf also holds up perfectly the next day for an absolutely delicious meatloaf sandwich (cold meatloaf, white bread, mayo, and ketchup)!

Time: 2.5 hours

Ingredients:

Meatloaf:

• 2 Tbsp unsalted butter

• 1 onion, chopped fine

• 1 lb white mushrooms, sliced thin

• 2 Tbsp tomato paste

• 4 Tbsp plus 1/2 cup chicken broth (preferably homemade)

• 2 garlic cloves, minced

• 2 large eggs

• 2 Tbsp soy sauce

• 1 packet unflavored gelatin

• 1 slice white sandwich bread

• 1/2 cup fresh parsley, minced

• 1 Tbsp Dijon mustard

• 3/4 tsp black pepper

• 1/2 tsp dried thyme

• 1 lb ground pork

• 1 lb ground beef

Glaze (feel free to double this and serve more on the side):

• 1/2 cup ketchup

• 1/4 cup apple cider vinegar

• 3 Tbsp brown sugar

• 1 tsp hot sauce (I used tobasco sauce)

• 1/2 tsp ground coriander

Instructions:

1. Preheat your oven to 350 degrees and adjust your oven rack to the middle position. Fold a piece of foil into a 9 x 5 inch rectangle and place it on top of a wire rack set in a half sheet pan. Poke holes in the foil, I try to do one for every square of the wire rack. Spray the foil with cooking spray.

2. Melt the butter in a large skillet over medium heat and cook the onions and mushrooms until brown, about 10-12 minutes (do not salt the onions and mushrooms). Add the tomato paste and cook for 2 minutes, then add 4 Tbsp chicken broth and garlic and cook for an additional 2-3 minutes, scraping the pan to loosen any fond. Transfer the mixture to a large bowl to cool.

3. Whisk eggs, remaining broth, and soy sauce in a bowl. Sprinkle the gelatin mixture in and let it bloom for 5 minutes.

4. Pulse the slice of bread in the food processor until you have fine bread crumbs, about 7 pulses. Add the soy sauce mixture, cooled mushrooms mixture, parsley, mustard, pepper, and thyme and process for 10 seconds. Transfer this back to the large bowl and add in the ground beef and ground pork. Mix thoroughly with your hands.

5. Transfer the meat mixture to your prepared foil and shape it into a loaf. Take your time to ensure you build a level loaf. Bake the meatloaf for 75 to 90 minutes until it has an internal temperature of 155 to 160 degrees.

6. Bring all ingredients for the glaze to a simmer in a small sauce pan while the meatloaf cooks. Cook until it thickens, about 5 minutes.

7. Spread half the glaze on the meatloaf using a pastry brush to make sure all sides are evenly covered. Put the meatloaf under the broiler for 2-5 minutes until the glaze is bubbling and beginning to brown. Repeat this step with the remaining glaze.

8. Let the meatloaf cool for 20 minutes before slicing and serving.