Name: Classic Meatloaf (The Food Lab)
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6
Ingredients: 1/2 cup (118ml) homemade or store-bought low-sodium chicken stock; 1/4 cup (59ml) buttermilk; 1/2 ounce (2 packets; about 1 1/2 tablespoons; 14g) unflavored gelatin; 2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces; 4 ounces (113g) button or cremini mushrooms, cleaned; 3 anchovy filets; 1/2 teaspoon Marmite; 2 teaspoons (10ml) soy sauce; 1 teaspoon (2g) paprika; 2 medium cloves garlic, roughly chopped (about 2 teaspoons, 10g); 1 small onion, roughly chopped (about 3/4 cup; 39g); 1 small carrot, peeled and roughly (about 1/2 cup; 75g); 1 stalk celery, roughly chopped (about 1/2 cup; 50g); 2 tablespoons (30g) unsalted butter; 12 ounces (340g) freshly ground pork (see note); 1 1/4 pounds (567g) freshly ground beef (see note); 2 large eggs (112g); 4 ounces (114g) cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup); 1/4 cup (15g) finely minced fresh parsley; Kosher salt and freshly ground black pepper; For the Glaze:; 3/4 cup (177ml) ketchup; 1/4 cup (43g) packed light brown sugar; 1/2 cup (118ml) cider vinegar; 1/2 teaspoon freshly ground black pepper

Ingredients

(Servings: 6)

1/2 cup (118ml) homemade or store-bought low-sodium chicken stock

1/4 cup (59ml) buttermilk

1/2 ounce (2 packets; about 1 1/2 tablespoons; 14g) unflavored gelatin

2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces

4 ounces (113g) button or cremini mushrooms, cleaned

3 anchovy filets

1/2 teaspoon Marmite

2 teaspoons (10ml) soy sauce

1 teaspoon (2g) paprika

2 medium cloves garlic, roughly chopped (about 2 teaspoons, 10g)

1 small onion, roughly chopped (about 3/4 cup; 39g)

1 small carrot, peeled and roughly (about 1/2 cup; 75g)

1 stalk celery, roughly chopped (about 1/2 cup; 50g)

2 tablespoons (30g) unsalted butter

12 ounces (340g) freshly ground pork (see note)

1 1/4 pounds (567g) freshly ground beef (see note)

2 large eggs (112g)

4 ounces (114g) cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup)

1/4 cup (15g) finely minced fresh parsley

Kosher salt and freshly ground black pepper

3/4 cup (177ml) ketchup

1/4 cup (43g) packed light brown sugar

1/2 cup (118ml) cider vinegar

1/2 teaspoon freshly ground black pepper

Classic Meatloaf (The Food Lab)

Ingredients

For The Glaze

Steps

Nutrition Facts

Comments

Classic Meatloaf (The Food Lab)

Ingredients

For The Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts