The food lab better home cooking through science ( PDFDrive ) 654

12 ounces freshly ground pork see Note above 1¼ pounds freshly ground beef see Note above 2 large eggs 4 ounces cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated about

12 ounces freshly ground pork (see Note above)

1¼ pounds freshly ground beef (see Note above)

2 large eggs

4 ounces cheddar, provolone, Monterey Jack, or

Muenster cheese, finely grated (about 1 cup)

¼ cup finely minced fresh parsley

Kosher salt and freshly ground black pepper

For the Glaze

¾ cup ketchup

¼ cup packed brown sugar

½ cup cider vinegar

½ teaspoon freshly ground black pepper

Mustard or ketchup (optional)

1 Combine the chicken stock and buttermilk in a liquid

measuring cup and sprinkle the gelatin evenly over the top Set aside

2 Place the bread and mushrooms in a food processor and

pulse until finely chopped Transfer to a large bowl and set aside

3 Add the anchovies, Marmite, soy sauce, paprika, and

garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary Add the onion, carrot, and celery and pulse until finely chopped but not pureed

4 Heat the butter in a 10-inch nonstick skillet over

medium-high heat until foaming Add the chopped

vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes

5 Add the meat mixture to the bowl, along with the eggs,

cheese, parsley, 1 tablespoon salt, and 1 teaspoon pepper With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds Taste the cooked piece for seasoning and add more salt and/or pepper as desired

6 Transfer the mixture to a 9-by-5-inch loaf pan, being

sure that no air bubbles get trapped underneath (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meat loaf, crimping

it around the edges of the pan Refrigerate the meat loaf while the oven preheats (The meat loaf can be refrigerated for up to 2 days.)

7 Adjust an oven rack to the lower-middle position and

preheat the oven to 350°F When the oven is hot, remove the meat loaf from the refrigerator and, without