MEATLOAF

For the Classic Meatloaf

Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan with a light coating of nonstick spray.

Preheat the oven to 325°F with a convection fan (or 350°F without a fan).

Combine the buttermilk, bread crumbs, and garlic powder in a medium bowl. Reserve until ready to use.

In a large bowl, combine the vegetables with the meatloaf mix, buttermilk mixture, tomato paste, parsley, basil, eggs, Worcestershire sauce, salt, and pepper.

Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.

Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.

Meanwhile, prepare the glaze by combining the ketchup, tomato paste, brown sugar, honey, vinegar, Worcestershire sauce, and remaining pepper in a small bowl. Whisk to combine.

Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.

Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking until the internal temperature reaches 155°F, about 20-25 minutes.

Remove the meatloaf from the oven and allow it to cool on a rack for 10 minutes before slicing and serving.

For the Advanced Meatloaf

Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan or a 4.5-inch mini loaf pan with a light coating of nonstick spray. Preheat the oven to 325°F for full-sized meatloaf or 350°F convection for mini meatloaves.

Add the broth to a small bowl and sprinkle the gelatin over the entire surface. Let sit until the gelatin has fully hydrated, about 6 minutes.

Cut the lamb, beef, and pork into 1 to 2-inch cubes. Transfer the meat to a rimmed baking sheet and freeze for 20-30 minutes.

Meanwhile, begin heating the oil in a large skillet over medium-high heat.

Reduce the heat to medium-low and add the onion. Cook, stirring periodically, for 7-10 minutes or until the onions are lightly caramelized. If the onions are sticking to the bottom of the pan, add ¼ cup of water and cook until all of the water has evaporated.

Add the carrots, celery, and stock mixture to the pan, continue cooking the vegetables for 3-4 minutes.

Add the garlic and cook for an additional 30 seconds. Transfer the vegetables to a metal bowl or sheet tray and allow them to cool for 15 minutes.

Using the medium-size grate setting/plate, grind the chilled meat. Reserve until ready to use.

In the bowl of a food processor, combine the bread and dried mushrooms. Process until the bread and mushrooms have become the consistency of sand. Scale-out 4 oz of the breadcrumb mixture.

Combine the breadcrumb mixture with buttermilk. Reserve until ready to use.

In a large bowl, combine the cooled vegetables, buttermilk mixture, tomato paste, soy sauce, fish sauce, parsley, basil, eggs, Worcestershire sauce, salt, and pepper.

Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.

Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.

Meanwhile, prepare the glaze by combining the ketchup, tomato paste, brown sugar, honey, vinegar, Worcestershire sauce, and remaining pepper in a small bowl. Whisk to combine.

Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.

Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking until the internal temperature reaches 155°F, about 20-25 minutes for the full-sized meatloaf or 10-15 minutes for the mini loaves.

Turn the oven to broil and cook for a final 2 minutes. Then, remove the meatloaf from the oven and allow it to cool on a rack for 10 minutes before slicing and serving.