October 14, 2015 at 10:49 pm #6017Peggy FilipponeKeymaster
Recipe Source: “The Food Lab: Better Home Cooking through Science” by J. Kenji López-Alt (W. W. Norton)
1/2 cup homemade or canned chicken stock
1/4 cup buttermilk
1/2 ounce (2 packets; about 1-1/2 Tablespoons) unflavored gelatin
2 sliced high-quality white sandwich bread, crusts removed and torn into rough pieces
4 ounces button or cremini mushrooms, clenaed
3 anchovy fillets
1/2 teaspoon Marmite (I used peanut butter)
2 teaspoons soy sauce
1 teaspoon paprika
2 cloves garlic, roughly chopped (about 2 teaspoons)
1 small onion, roughly chopped (about 3/4 cup)
1 small carrot, roughly chopped (about 1/2 cup)
1 stalk celery, roughly chopped (about 1/2 cup)
2 Tablespoons unsalted butter
12 ounces freshly ground pork
1-1/4 pounds freshly ground beef
2 large eggs
4 ounces cheddar, provolone, Monterey Jack or Muenster cheese, finely grated (about 1 cup)
1/4 cup finely minced fresh parsley
Kosher salt and freshly ground black pepper
3/4 cup ketchup
1/4 packed brown sugar
1/2 cup cider vinegar
1/2 teaspoon freshly ground black pepper
Combine chicken stock and buttermilk in liquid measuring cup and sprinkle gelatin evenly over the top. Set aside.
Place bread and mushrooms in food processor and pulse until finely chopped. Transfer to bowl and set aside.
Add anchovies, Marmite, soy sauce, paprika and garlic to processor bowl and pulse until reduced to a fine paste, scraping down bowl as necessary. Add onion, carrot and celery and pulse until finely chopped but not pureed.
Heat butter in 10-inch nonstick skillet over medium-high heat until foaming. Add chopped vegetables and cook, stirring often, until it is softened and most of the liquid has evaporated, about 5 minutes. Stir in buttermilk mixture, bring to a simmer and cook until reduced by half, about 10 minutes. Transfer to bowl with mushrooms and bread, stir thoroughly to combine and let stand until cool enough to handle, about 10 minutes.
Add meat mixture to bowl, along with eggs, cheese, parsley, 1 Tablespoon salt and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogenous; it will be fairly loose.
Transfer mixture to a 9-by-5-inch loaf pan, being sure that no air bubbles get trapped underneath. Tear off sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meat loaf, crimping it around the edges. Refrigerate meat loaf while oven preheats to 350 degrees. (Meatloaf can be refrigerated for up to 2 days.)
Adjust oven rack to lower-middle position. When oven is hot, remove meatloaf from refrigerator and, without removing foil cover, carefully invert it onto the rimmed baking sheet. Loosen foil and spread it out, leaving pan on top of meat loaf. Fold up edges of foil to trap the liquid that escapes from the load while baking. Bake until just beginning to set, about 30 minutes.
Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling until it slides off the meat loaf easily, leaving meat loaf on the center of foil. Return to oven and bake until meat loaf registers 140 degrees on an instant-read thermometer, about 40 minutes longer. (There will be a lot of juices.) Remove from oven and allow to rest 15 minutes. Increase oven temperature to 500 degrees.
For glaze, combine ketchup, brown sugar, vinegar and pepper in a small saucepan and cook over medium heat, whisking, until sugar is melted and mixture is homogeneous, about 2 minutes. Remove from heat.
Use a brush to apply some glaze to meat loaf in a thin, even layer, then return to oven and bake for 3 minutes. Glaze again and bake 3 more minutes. Glaze one more time and bake until glaze is bubbly and a deep burnished brown, about 4 minutes. Remove from oven and allow to rest 15 minutes. Cut and serve with any extra glaze and mustard or ketchup. Leftovers are just right for slicing into sandwiches.
Yield: 6 to 8 servings
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