Meatloaf
Meatloaf often reminds us of the dry and sometimes punishing dinner that our childhood nightmares were made of. It would be a stretch to say that I was excited to develop this recipe. BUT it fully won me over. This recipe for meatloaf as craveable and nostalgic as just about anything.
Ingredients
MEATLOAF
- olive oil
- 150 g yellow onion, small diced, 1 large
- 75 g panko breadcrumbs
- 85 g buttermilk
- 450 g 90/10 ground beef
- 450 g 90/10 ground pork
- 2 eggs
- 1 egg yolk
- 10 g garlic, finely minced, 3 cloves
- 15 g worcestershire
- 15 g dijon mustard
- 2 g poultry seasoning
- 3 g black pepper, ground
- 12 g kosher salt
MEATLOAF GLAZE (…that you'll want to put on all the meats)
- 60 g brown sugar
- 40 g apple cider vinegar
- 10 g worcestershire
- 20 g sriracha
- 300 g ketchup
ONION GRAVY
- 50 g unsalted butter
- 100 g yellow onion, medium diced
- kosher salt
- 25 g AP flour
- 450 g beef stock
- 10 g beef flavored Better Than Bouillon
- 5 g soy sauce
Instructions
MEATLOAF
- Preheat a medium sauté pan over medium heat and add a long squeeze of olive oil, followed by onions and a pinch of salt. Stir and cook until softened, about 5 minutes. Move onions to a bowl and set aside.
- In a food processor, add breadcrumbs. Spin to break down until powdery. Add buttermilk then spin for 10 seconds or until the mixture is hydrated. Add ground meats and process to combine and break down the meat, this should take about 15 seconds.
- Transfer the meat mixture to the onion bowl and add eggs, garlic, worcestershire, mustard, poultry seasoning, pepper, and salt. Mix and fold until just combined. Shape into a loaf. I use a loaf pan to shape it, then transfer out onto a foil lined baking tray. Refrigerate for about 10-15 minutes while you make the glaze (recipe below).
- Sear the meat loaf under medium-low broiler for 5-10 minutes until beginning to take on color on top. Add a layer of glaze and return to cook under broiler for another 3 minutes.
- When glaze gets sticky and begins to take on color, remove loaf from the oven and glaze again. Return the loaf to the oven under the broiler and repeat, rotating as necessary.
- Glaze a third/final time then load into a 325°F/160°C to bake for 25-35 minutes or until internal temp reaches 155°F/70°C
- Allow the meatloaf to rest for 20 minutes while you make your onion gravy.
- After the meatloaf has rested, slice it into 1-1½" (2½-3cm).
- Enjoy your meatloaf alongside some mashed potatoes and peas. Smother it all in more glaze and onion gravy.
MEATLOAF GLAZE (…that you'll want to put on all the meats)
- Combine ingredients into a small sauce pan and stir.
- After meatloaf has been glazed three times and is baking (see recipe above), place over medium low heat to reduce by half, stirring constantly, this should take about 3-4 minutes.
ONION GRAVY
- Preheat saute pan over medium heat. Add butter, onion, and a pinch of salt. Sweat for about 5 minutes to soften.
- Add flour and whisk to combine and cook for another 3-5 minutes.
- Whisk in 100g or about ⅓ of the beef stock. When stirred in and thickening, whisk in remaining (350g) stock and bring to a simmer.
- Once simmering, add bouillon paste and soy sauce. Simmer the gravy for another 5 minutes or until thickened and onions are fully softened.
Like this? Leave a comment below!
I’ve been following Brian for the past year. Today I’m making this meatloaf for the fourth time. This meatloaf is so delicious and so consistently delicious. The leftovers make such great meatloaf sandwiches. I can’t believe nobody has commented on this recipe before me. This is definitely a must try!
Many thanks to Brian for all the testing he does to execute a recipe. I’ve made many of his recipes.