Foryoueats: Classic Meatloaf (The Food Lab)

Name: Foryoueats: Classic Meatloaf (The Food Lab)
Ingredients: 1/2 cup (118ml) homemade or store-bought low-sodium chicken stock; 1/4 cup (59ml) buttermilk; 1/2 ounce (2 packets; about 1 1/2 tablespoons; 14g) unflavored gelatin; 2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces; 4 ounces (113g) button or cremini mushrooms, cleaned; 3 anchovy filets; 1/2 teaspoon Marmite; 2 teaspoons (10ml) soy sauce; 1 teaspoon (2g) paprika; 2 medium cloves garlic, roughly chopped (about 2 teaspoons, 10g); 1 small onion, roughly chopped (about 3/4 cup; 39g); 1 small carrot, peeled and roughly (about 1/2 cup; 75g); 1 stalk celery, roughly chopped (about 1/2 cup; 50g); 2 tablespoons (30g) unsalted butter; 12 ounces (340g) freshly ground pork (see note); 1 1/4 pounds (567g) freshly ground beef (see note); 2 large eggs (112g); 4 ounces (114g) cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup); 1/4 cup (15g) finely minced fresh parsley; Kosher salt and freshly ground black pepper; For the Glaze:; 3/4 cup (177ml) ketchup; 1/4 cup (43g) packed light brown sugar; 1/2 cup (118ml) cider vinegar; 1/2 teaspoon freshly ground black pepper

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This classic meatloaf recipe from The Food Lab combines ground pork and beef with homemade chicken stock, mushrooms, and a savory glaze. With a perfect blend of flavors and juicy texture, this...

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Ingredients

1/2 cup (118ml) homemade or store-bought low-sodium chicken stock
1/4 cup (59ml) buttermilk
1/2 ounce (2 packets; about 1 1/2 tablespoons; 14g) unflavored gelatin
2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces
4 ounces (113g) button or cremini mushrooms, cleaned
3 anchovy filets
1/2 teaspoon Marmite
2 teaspoons (10ml) soy sauce
1 teaspoon (2g) paprika
2 medium cloves garlic, roughly chopped (about 2 teaspoons, 10g)
1 small onion, roughly chopped (about 3/4 cup; 39g)
1 small carrot, peeled and roughly (about 1/2 cup; 75g)
1 stalk celery, roughly chopped (about 1/2 cup; 50g)
2 tablespoons (30g) unsalted butter
12 ounces (340g) freshly ground pork (see note)
1 1/4 pounds (567g) freshly ground beef (see note)
2 large eggs (112g)
4 ounces (114g) cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup)
1/4 cup (15g) finely minced fresh parsley
Kosher salt and freshly ground black pepper
For the Glaze:
3/4 cup (177ml) ketchup
1/4 cup (43g) packed light brown sugar
1/2 cup (118ml) cider vinegar
1/2 teaspoon freshly ground black pepper