After I had my twins, lots of people volunteered to bring me meals.  One lady brought the best meatloaf which had a ketchupy glaze on top.  I decided now that is the way to make meatloaf, and not long after I found this recipe which did exactly that in one of my Cooks Illustrated Magazines.  This particular recipe they were trying to make the meatloaf as meaty as possible to avoid to tasting too bready.  The way they do this is by adding things that increase meaty flavor like soy sauce, mushrooms, tomato paste.  Not sure whether I care how meaty it is, but this recipe is just plain good.  The meatloaf itself is good, but I think the glaze is my favorite part.  I think you could make that and throw it on top of any meatloaf recipe to jazz things up.


Ingredients for Meatloaf:

  • 2 Tbsp unsalted butter
  • 1 onion, chopped fine
  • 6 oz white mushrooms, trimmed and sliced thin
  • 1 Tbsp tomato paste
  • 3 Tbsp plus 1/2 C low-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 large eggs
  • 2 Tbsp soy sauce
  • 1 Tbsp unflavored gelatin
  • 1/2 slice hearty white sandwich bread, torn into 1 inch pieces (I usually just throw in a whole slice of my sliced wheat bread)
  • 1/3 C minced fresh parsley
  • 2 tsp Dijon mustard
  • 3/4 tsp pepper
  • 1/2 tsp dried thyme
  • 1 pound ground pork
  • 1 pound 85% lean ground beef

Glaze Ingredients:

  • 1/2 C ketchup
  • 1/4 C cider vinegar
  • 3 Tbsp packed brown sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground coriander

*This glaze is delicious, tangy and a tiny bit spicy.  I love it and prefer it to regular ketchup to serve along side the meatloaf, so I usually 1 1/2 or double the recipe to have a little extra left over to eat with the meatloaf


  1. FOR THE MEATLOAF:  Adjust oven rack to middle position and heat over to 350 degrees.  Fold heavy-duty aluminum foil to 9 by 5 inch rectangle.  Center foil on wire rack set in rimmed baking sheet.  Poke holes in foil with skewer (about 1/2 inch apart).  Spray foil with vegetable oil spray.
  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, stirring constantly, until browned, about 3 minutes.  Reduce heat to low; add 3 Tbsp broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute.  Transfer mushroom mixture to large bowl to cool.
  3. Whisk eggs, remaining 1/2 C 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.  Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping bowl as needed.  Transfer bread-crumb mixture to large bowl.  Add pork and beef and mix with hands to thoroughly combine.
  5. Transfer meat mixture to foil rectangle and shape into 9 by 5 inch loaf using wet hands.  Bake meatloaf until it registers 155-160 degrees (75-90 minutes).  Remove from oven and turn on broiler.
  6. FOR THE GLAZE:  While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat.  Cook stirring occasionally, until thick and syrupy, about 5 minutes.
  7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and beings to brown at edges, about 2 minutes.  Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer.  Let meatloaf cool for 20 minutes before slicing and serving (this almost never happens for us because people are hungry so we often dig right in).

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