SERVES 6
Ingredients
1 tsp (5 ml)coconut oil1onion, chopped fine- Sea salt and pepper to taste
10 oz (approx 283.5 g)cremini or white mushrooms, trimmed and sliced thin3garlic cloves, minced1 tsp (5 ml)minced fresh thyme0.25 cup (60 ml)tomato juice1 sliceWhite Sandwich Bread, torn into pieces1.5 lb (680 g)or24 oz (approx 680 g)ground beef1large egg2 tbsp (30 ml)minced fresh parsley1 tbsp (15 ml)Soy Sauce1 tbsp (15 ml)Dijon Mustard0.33 cup (79 ml)Ketchup3 tbsp (45 ml)cider vinegar2 tbsp (30 ml)packed palm sugar1 tsp (5 ml)Louisiana-Style Fermented Hot Pepper Sauce (see page 226)
- Adjust oven rack to the middle position and preheat oven to 375°F (190°C). Set a wire rack inside a rimmed baking sheet and arrange an 8x6-inch piece of aluminum foil in the center of the rack. Using a skewer, poke holes in the foil every 0.5 inches.
- Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and
0.25 tsp (1.3 ml)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. - Whisk egg, parsley, Soy Sauce, Dijon Mustard,
0.25 tsp (1.3 ml)sea salt, and0.5 tsp (2.5 ml)pepper in a large bowl. Add the processed beef mixture and mix with hands until evenly combined. Using hands, shape mixture into an 8x6-inch loaf on top of prepared foil. Bake until meatloaf registers 160° F (71°C), about 1 hour. - 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.
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Meatloaf with a sticky ketchup-palm sugar glaze and a secret: a mushroom-onion base blended right into the meat. The loaf bakes up tender and savory, then takes a quick broil to bubble its glaze. Six servings of the dinner everyone hopes is for them.
Pro Tips
- Cook the onion and mushrooms down for a full 10 minutes until their liquid evaporates, then blend the cooled mixture with the torn bread — this smooth base is what keeps the meatloaf incredibly moist.
- Pulse the ground beef into the processed base just 20 pulses; overworking the meat makes a dense, tough loaf.
- Shape the loaf 8x6 inches on a piece of foil poked with holes every half inch — the holes let fat drain instead of the loaf sitting in grease.
- Bake at 375°F to an internal 160°F, about an hour, then spread the glaze and broil 8 inches from the element for about 3 minutes until it bubbles.
- Let the loaf rest 10 minutes before slicing; it holds together beautifully and the juices settle back in.
Frequently Asked Questions
Why blend mushrooms into the meatloaf?
The cooked mushroom-onion mixture adds moisture and savory depth all the way through the loaf — processed smooth, it disappears into the meat and keeps every slice tender.
What's in the glaze?
Ketchup, cider vinegar, palm sugar and a little Louisiana-style fermented hot pepper sauce, simmered until thick. Tangy, sweet, and just a little hot.
Why poke holes in the foil?
The loaf bakes on a rack over perforated foil so rendered fat drains away — the same reason a grill pan beats a flat skillet.
Does meatloaf make good leftovers?
Excellent ones. The slices hold together cold or gently reheated, and the flavor deepens overnight in the fridge.
Recipe Card
Ingredients
Method
- 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 8x6-inch piece of aluminum foil in the center of the rack.
- Using a skewer, poke holes in the foil every 0.5 inches.
- 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.
- 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 8x6-inch loaf on top of prepared foil.
- Bake until meatloaf registers 160° F, about 1 hour.
- 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.
