American · Main

Glazed Beef and Pork Meatloaf

Name: Glazed Beef and Pork Meatloaf
Total time: 2 h 55 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 120 ml low-sodium chicken stock; 60 ml buttermilk; 14 g unflavoured powdered gelatin (2 sachets); 2 slices good white sandwich bread, crusts removed, torn; 115 g button or cremini mushrooms, cleaned; 3 anchovy fillets; ½ tsp Marmite; 2 tsp soy sauce; 1 tsp paprika; 2 cloves garlic, roughly chopped; 1 small onion, roughly chopped; 1 small carrot, peeled, roughly chopped; 1 stalk celery, roughly chopped; 30 g unsalted butter; 340 g freshly ground pork (shoulder); 570 g freshly ground beef (chuck, or short rib and brisket); 2 large eggs; 115 g cheddar, provolone, Monterey Jack or Muenster, finely grated; 15 g flat-leaf parsley, finely minced; 1 tbsp kosher salt; 1 tsp black pepper, freshly ground; 180 ml ketchup; 50 g light brown sugar, packed; 120 ml cider vinegar; ½ tsp black pepper, freshly ground; mustard or ketchup, to taste

A beef-and-pork loaf kept tender by a gelatin-enriched buttermilk panade and deepened with anchovy, Marmite, soy and mushrooms, baked gently to 60 °C and then lacquered three times with a ketchup, brown sugar and cider-vinegar glaze.

YieldServes 4 to 6
Hands-on55 min
Total2 h 55 min
Difficulty

Ingredients

Meat loaf

120 mllow-sodium chicken stock
60 mlbuttermilk
14 gunflavoured powdered gelatin (2 sachets)
2 slicesgood white sandwich bread, crusts removed, torn
115 gbutton or cremini mushrooms, cleaned
3anchovy fillets
½ tspMarmite
2 tspsoy sauce
1 tsppaprika
2 clovesgarlic, roughly chopped
1small onion, roughly chopped
1small carrot, peeled, roughly chopped
1 stalkcelery, roughly chopped
30 gunsalted butter
340 gfreshly ground pork (shoulder)
570 gfreshly ground beef (chuck, or short rib and brisket)
2large eggs
115 gcheddar, provolone, Monterey Jack or Muenster, finely grated
15 gflat-leaf parsley, finely minced
1 tbspkosher salt
1 tspblack pepper, freshly ground

Glaze

180 mlketchup
50 glight brown sugar, packed
120 mlcider vinegar
½ tspblack pepper, freshly ground

To serve

to tastemustard or ketchupoptional

Contains

Gluten
Dairy
Egg
Soy
Fish
Mustard
Celery
Sulfites
Birds' eggs (any)
Anchovy
Legumes (any)
Wheat
Barley
Pome fruits (any)
Apple
Nightshades (any)
Tomato
Bell (sweet) pepper
Chili peppers
Onion family (any)
Onion
Garlic
Cabbage family (any)
Carrot
Parsley
Black and white pepper
Allspice
Cinnamon
Clove
Paprika
Mushrooms (any)
Button, cremini and portobello
Yeast
Mold-ripened and koji-fermented foods
All mammal meat (alpha-gal)
Beef and veal
Pork
Poultry and birds (any)
Chicken
Gelatin
Hydrolyzed proteins (HVP)
Histamine (aged and fermented foods)
Tyramine
Lactose
FODMAPs (any)

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Equipment

Oven
Stovetop
Food processor
Probe thermometer

Season

Fall
Winter

Occasion

Weekend project

Effort

45–90 min active
1–3 hours total
Difficulty 3
Make-ahead friendly
Leftovers-friendly
Kid-friendly

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: low
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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