Magnificent Meatloaf

 

I've been following this guy on YouTube.  Highly recommend you check out his videos.  Brian Lagerstrom.

Meatloaf Ingredients

Squeezer of Olive oil 

150g or 1 large onion (small diced)

Pinch of Salt

75g or 1 1/2c panko breadcrumbs 

85g or 1/3c buttermilk

450g or 1lb 90/10 ground beef

450g or 1lb 90/10 ground pork 

2 eggs + 1 yolk

3 cloves garlic, finely minced

15g or 1Tbsp Worcestershire 

15g or 1Tbsp Dijon mustard

2g or 1 1/4tsp poultry seasoning 

3g or 1 1/3tsp black pepper 

12g or 2tsp salt 

Preheat medium sauté pan over medium heat, add a long squeeze of olive oil, followed by onions and a pinch of salt. Stir and cook until softened, about 5min. 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 mixture is hydrated. Add ground meats and process to combine and break down meat, about 15 sec. 

Transfer meat mixture to 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 10-15min while you make the glaze. 

Sear meat loaf under medium-low broiler for 5-10 min until beginning to take on color on top. Add a layer of glaze, about 1/3 cup (recipe below) and return to cook under broiler for another 3 min. When glaze gets sticky and begins to take on color, remove loaf from oven and glaze again, about another 1/3 cup. Return to oven under broiler and repeat, rotating as necessary. 

Glaze a third/final time then load into a 325F/160C to bake for 25-35 min or until internal temp reaches 155F/70C

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Meatloaf Glaze ingredients

60g or 1/3c brown sugar 

40g or 2 2/3Tbsp cider vinegar 

10g or about 1/3Tbsp Worcestershire

20g or 1 1/4Tbsp sriracha (hot sauce)

300g or 1 1/4c ketchup 

Add ingredients to small sauce pot and stir. Once meatloaf has been glazed three times and is baking (see recipe above), place over medium low heat to reduce by half, about 3-4 min Stir often to prevent burning. 

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Onion Gravy Ingredients

50g or 3 1/2Tbsp butter  

100g or 2c onion, medium diced 

pinch of salt

25g or 3 1/4Tbsp AP flour 

450g or 1 ¾-2c beef stock 

10g or 1Tbsp beef flavored better than bouillon 

5g or 1tsp soy sauce 

Preheat sauté pan over medium heat. Add butter, onion, and a pinch of salt. Sweat for about 5 min to soften. Add flour and whisk to combine and cook for 3-5 min. Whisk in 100g of the beef stock. When stirred in and thickening, whisk in remaining 350g stock. When simmering, add bouillon paste and soy sauce. Simmer for about 5 min or until thickened and onions are fully softened. 

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Rest the loaf for about 20 min under tin foil.

Cut into generous slabs.  About 1 inch thick.

Serve with mashed potatoes and peas, with onion gravy over the potatoes and a dollop of any left over glaze on the side of the meatloaf to have a blue-plate special.