Meatloaf

SERVES 6

Ingredients

• 1 tsp coconut oil
• 1 onion, chopped fine
• Sea salt and pepper to taste
• 10 oz (approx 283.5 g) cremini or white mushrooms, trimmed and sliced thin
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 0.25 cup tomato juice
• 1 slice White Sandwich Bread, torn into pieces
• 1.5 lb or 24 oz (approx 680 g) ground beef
• 1 large egg
• 2 tbsp minced fresh parsley
• 1 tbsp Soy Sauce
• 1 tbsp Dijon Mustard
• 0.33 cup Ketchup
• 3 tbsp cider vinegar
• 2 tbsp packed palm sugar
• 1 tsp Louisiana-Style Fermented Hot Pepper Sauce (see page 226)

Preparation

1. Adjust oven rack to the middle position and preheat oven to 375°F. Set a wire rack inside a rimmed baking sheet and arrange an 8×6-inch piece of aluminum foil in the center of the rack. Using a skewer, poke holes in the foil every 0.5 inches.
2. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and 0.25 tsp sea salt and cook until softened, about 5 minutes. Stir in mushrooms and cook until they have released their liquid and are lightly browned, about 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool for 5 minutes; transfer to a food processor and add bread, then process until smooth, about 25 seconds. Add ground beef and pulse to combine, about 20 pulses.
3. Whisk egg, parsley, Soy Sauce, Dijon Mustard, 0.25 tsp sea salt, and 0.5 tsp pepper in a large bowl. Add the processed beef mixture and mix with hands until evenly combined. Using hands, shape mixture into an 8×6-inch loaf on top of prepared foil. Bake until meatloaf registers 160° F, about 1 hour.
4. Simmer Ketchup, vinegar, palm sugar, and Louisiana-Style Fermented Hot Pepper Sauce together in a small saucepan until thickened, about 5 minutes. Remove meatloaf from oven, adjust oven rack to a position 8 inches from the broiler element, and heat broiler. Spread glaze over baked meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest for 10 minutes. Serve.