“I've seen it described as unctous, but after reviewing the actual definition (smooth and greasy in texture or appearance), I think I'd prefer to borrow the term "umami" to describe the attributes lent by the gelatin in this meatloaf mix. Whatever you choose to call it, once you've had it, you'll never want to make a loaf without it!”
READY IN:
1hr 40mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in small skillet. Saute onion, red pepper, and carrot until softened and beginning to brown (about 4 minutes). Add paprika and garlic and saute until fragrant (about 1 minute). Season with salt, pepper and marjoram (or other fresh herbs), add bread crumbs and set aside to cool.
  2. Gently combine ground beefs and veal in a large mixing bowl.
  3. In a measuring cup combine egg, milk, tomato paste, worcestershire and gelatin. Add to meat mixture and combine.
  4. Add crumb mixture and combine.
  5. Form into loaf. (I find it helps form the loaf by lining a loaf sized pan with saran wrap, pressing meatloaf into pan, and inverting to remove).
  6. Slice an onion into thick slices and place in the bottom of casserole dish. Place a sheet of non-stick aluminum foil on top of the onions and poke with holes for drainage. Place loaf into casserole. Cover with foil. (Note: Alternatively cover a broiler pan top with foil, and place inside pan).
  7. Prepare glaze: Combine ketchup, vinegar, brown sugar, mustard, garlic and onion powders in small saucepan. Cook over low heat, stirring, until syrupy (about 5 minutes).
  8. Bake for 45 minutes with aluminum cover, then remove and top with sauce and continue baking until internal temp reaches 155 degrees (app.75 minutes).
  9. Make ahead note: After preparing loaf, cover with foil and place in fridge. Remove casserole from fridge while pre-heating the oven to 375 degrees (minimum of 30 minutes if using glass cookware).
  10. Wait: You don't want to let those drippings go to waste! After removing the meatloaf from the pan, strain 3 Tlb of drippings into a skillet (or a little more if you are able to defat it first) Add 3/4 cup beef stock, or 1 beef boullion mixed with 3/4 cup water. If you've made mashed potatoes (you did make mashed potatoes, didn't you) use their cooking water for extra starch. Bring to a boil. Combine 2 Tlb cornstarch with 1/4 cup cold water and add to skillet. Cook over medium heat, whisking constantly, until thickened. If you've got some heavy cream in the fridge you might as well put a little stream of that in there to smooth things all out.

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