Adapted from a recipe appearing in Cook's Illustrated, September 2012. Prepared for dinner on Sunday, September 16, 2012. Makes 6-8 servings.
2 tablespoons unsalted butter
1 medium onion
6 ounces white (button) mushrooms
1 tablespoon tomato paste
½ cup plus 3 tablespoons low-sodium chicken broth
2 cloves garlic
2 large eggs
2 tablespoons soy sauce (low-sodium is OK)
1 tablespoon unflavored gelatin
½ slice white sandwich bread
fresh parsley
2 teaspoons Dijon mustard
¾ teaspoon black pepper
½ teaspoon dried thyme
1 pound ground pork
1 pound 85% lean ground chuck or ground beef
Glaze
½ cup ketchup
¼ cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon hot sauce
½ teaspoon dried coriander
1 medium onion
6 ounces white (button) mushrooms
1 tablespoon tomato paste
½ cup plus 3 tablespoons low-sodium chicken broth
2 cloves garlic
2 large eggs
2 tablespoons soy sauce (low-sodium is OK)
1 tablespoon unflavored gelatin
½ slice white sandwich bread
fresh parsley
2 teaspoons Dijon mustard
¾ teaspoon black pepper
½ teaspoon dried thyme
1 pound ground pork
1 pound 85% lean ground chuck or ground beef
Glaze
½ cup ketchup
¼ cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon hot sauce
½ teaspoon dried coriander
Instructions
- Finely chop the onion.
- Trim the mushrooms and cut them into thin slices.
- Fold aluminum foil into a 9 by 5 inch rectangle and place it on a wire rack set on a baking sheet.
- Using a skewer, punch holes in the foil approximately ½ inch apart.
- Heat the oven to 350° with a rack in the middle position.
- Melt butter in a 12 inch skillet over medium heat.
- Add the onion and mushrooms and cook until they start to turn brown, about 10 minutes.
- Add tomato paste and cook for approximately 3 minutes, stirring constantly, until the tomato is browned.
- Add garlic and cook for approximately 30 seconds until you can smell the garlic.
- Add 3 tablespoons of the broth, scraping the bottom of the pan to loosen the browned bits, about 1 minute.
- Transfer the onion mixture to a large bowl to cool.
- In a bowl, whisk together the eggs, ½ cup broth, and the soy sauce. Sprinkle with the gelatin and set aside for at least 5 minutes so the gelatin can absorb the liquid.
- Add the bread to a food processor and pulse to make fine crumbs.
- Add the gelatin mixture, cooled onion mixture, parsley, mustard, pepper, and thyme to the bread crumbs and pulse until combined.
- Transfer this mixture to a large bowl and add the beef and pork.
- Using your hands, mix these ingredients together until well combined.
- Transfer the mixture to the prepared foil rectangle and shape into a loaf.
- Bake 75-90 minutes until the internal temperature of the loaf registers 155°.
- While the meat loaf bakes, prepare the glaze.
- Combine all of the ingredients in a small saucepan and bring to a simmer over medium heat for 5 minutes until thickened.
- When done, remove the meat loaf from the oven and turn on the broiler.
- Apply half of the glaze to the top of the meatloaf and place it under the broiler until it starts to bubble.
- Remove the meat loaf and apply the rest of the glaze, place it under the broiler, and cook until it starts to bubble.
- Cool for 20 minutes, slice and serve.
Peel and chop an onion, clean and slice mushrooms, mince (or press) garlic, measure broth and tomato paste. |
Cook the onion and mushroom in oil until softened, add the tomato paste, garlic, and broth in turn and cook. |
Sprinkle gelatin on a mixture of egg, broth, and soy sauce. |
Process half a slice of white bread. |
Add the onion mixture, gelatin mixture, parsley, mustard, pepper, and thyme to the bread crumbs and process. It doesn't look very appetizing. |
Now the fun part, add the processed mixture to the beef and pork in a large bowl and mix them with your hands to combine. |
Form a loaf on a 9x5 inch piece of pierced aluminum foil set on a baking rack on a baking sheet and then bake. |
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