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The Unmanly Chef

Classic Meatloaf

really build some great flavor in the meatloaf. A soffrito is a lightly browned mixture of veggies that you put into your food. For my soffrito I didn't have carrots or celery so I used some tart apples instead, it did the job. A panade (or at least what I think it is, don't send me hate mail culinary experts), is some toasted bread that I ran through a food processor and mixed with whole milk. This helps make your meat extra tender. The mashed potatoes you see in the dish were simply roasted potatoes that I baked whole in the oven. Once they were soft and the skin was puffy I just mashed them manually with a masher for a quick mashed potato. Recipe
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Ingredients Method

Ingredients
  

  • 1 lb 80/20 ground beef
  • 1 lb loose pork sausage or ground pork
  • 2 slices of bread toasted and turned into crumbs
  • 1/4 cup of Milk
  • 1 egg
  • 1 Onion finely diced or run through food processor
  • 1 Small apple peeled and diced
  • 2 Tbsp Garlic Powder
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. Thyme
  • Glaze
  • 1 Cup Ketchup
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tsp. Brown Sugar
  • 2 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Soy Sauce

Method
 

  1. Toast the bread. Run the bread through a food processor.Mix bread crumbs with milk to make panade.
  2. Take onions, apple, garlic powder, soy sauce, Worcestershire sauce, fish sauce, thyme, saute in a pan with some olive oil to make a soffrito. Make sure it's nicely browned and the apple mushes up and caramelizes. Remove from heat.
  3. Add panade, soffrito, egg, to pork and beef. Mix together. Don't overmix, just mix it enough so everything is consistently spread throughout. Shape the mixture into a loaf onto a roasting pan. I don't recommend using a loaf pan because the meat gives off a lot of juice and you're going to have a mess if you don't have anything to catch the juices.
  4. Preheat oven to 325.
  5. Make glaze, mix all glaze ingredients and heat slowly in a saucepan for 5 minutes, make sure it doesn't burn.
  6. Place the meatloaf into the oven, once it's browned all around. Add glaze in coats, only 1 tbsp. per coat. Do multiple glazes.
  7. Once you're out of sauce, you can remove it from the oven and serve.
  8. Enjoy