Recipe from Sandy Olsen
Meatloaf
1 tsp vegetable oil
1 onion, chopped fine
Table salt
10 oz cremini or white mushrooms; trimmed, cleaned and sliced thin
3 medium garlic cloves, minced (about 1 tbls)
1 tsp minced fresh thyme
1/4 cup tomato juice
1 slice hearty white sandwich bread, torn into pieces (such as Arnold Country Classic White or Pepperidge Farm Farmhouse Hearty White)
1 1/2 lbs 90% lean ground beef
1 large egg
1 tbls soy sauce
1 tbls Dijon mustard
2 tbls finely chopped fresh parsley
1/2 tsp pepper
Glaze
1/3 cup ketchup
3 tbls apple cider vinegar
1 tsp hot sauce
2 tbls light brown sugar
1. For the meatloaf: Adjust oven rack to middle position and heat to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6- inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 tsp salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.
3. Whisk egg, soy sauce, mustard, parsley, pepper, and 1/4 tsp salt in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees on instant-read thermometer, about 1 hour. Remove meatloaf from oven and heat broiler.
4. For the glaze: combine ketchup, vinegar, hot sauce and sugar in small saucepan. Simmer over medium heat until thick and syrupy, stirring occasionally, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let meatloaf rest 10 minutes, then slice and serve.
Yields: 6 servings
Note: Takes about 2 hours start to finish.
