Meatier Meatloaf

 This a an amazing meatloaf recipe from America's Test Kitchen's magazine Cook's Illustrated #118. It takes about 1 1/2 hours to cook in the oven. Mine was actually done in 60 minutes so I would start checking it about then.

--- --- ---Meatloaf---
2 Tablespoon Unsalted Butter
1 Onion, finely chopped
6 Ounce White Mushrooms, trimmed and sliced thin
1 Tablespoon Tomato Paste
3 Tablespoon and 1/2 Cup Chicken Broth
2 Garlic Cloves, minced
2 Large Eggs
2 Tablespoon Soy Sauce
1 Tablespoon Unflavored Gelatin
1/2 Slice Hearty White Sandwich Bread, torn into 1 inch pieces
1/3 Cup Minced Fresh Parsley
2 Teaspoon Dijon Mustard
3/4 Teaspoon Pepper
1/2 Teaspoon Dried Thyme
1 Pound Ground Pork
1 Pound 85% Lean Ground Beef (recommended ground chuck)
--- --- ---Glaze---
1/2 Cup Ketchup
1/4 Cup Cider Vinegar
3 Tablespoon Packed Brown Sugar
1 Teaspoon Hot Sauce
1/2 Teaspoon Ground Coriander


1. Adjust oven rack to middle position and heat oven to 350. Line a large rimmed cookie sheet with
foil. Use foil to create a 9x5 inch rectangle. Place the foil rectangle on a cooling rack and center it
on your lined cookie sheet. Poke holes in the foil rectangle about 1/2 inch apart. Spray foil with
Pam.
2. Melt butter in 12 inch skillet over medium heat. Add onion and mushrooms. Cook, stirring
occasionally, until beginning to brown, 10-12 minutes. Add tomato paste and cook, stir constantly,
until browned, about 3 minutes. Reduce heat to low, add 3 T broth and garlic, cook, scraping the
bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom
mixture to a large bowl to cool.
3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg
mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5-10 pulses. Ad gelatin mixture, mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushroom are finely
ground, about 10 pulses. Transfer to your large bowl. Add pork and beef and mix with hands until
thoroughly combine.
5. Transfer meat to foil rectangle and shape into 9x5 inch loaf. Bake until it registers 155 degrees,
75-90 minutes. Remove from oven and turn on broiler.
For the Glaze:
1.While the meat loaf bakes, mix the glaze ingredients in a small saucepan over medium heat.
Cook stirring occasionally, until thick and syrupy and 5 minutes.
2. Spread 1/2 the glaze evenly over cooked meatloaf. Broil for 2 minutes until bubbly. Repeat with
other 1/2. Remove meatloaf from oven and let cool for 20 minutes before slicing and serving.