Saturday Night Meatloaf

Happy Cooking!

Fantastic Meatloaf                                    Yield: 8 servings

2 Tble unsalted butter                           1 piece of bread, torn into pieces     

1 onion, finely chopped                         ½ cup minced fresh parsley

6 oz. white mushrooms, sliced thin       1 Tble Dijon mustard

1 Tble tomato paste                               1 tsp pepper

¾ cup beef broth, divided                      1 tsp dried thyme

2 garlic cloves, minced                          1 pound ground pork

2 large eggs                                           1 pound ground beef

2 Tble soy sauce

1 Tble unflavored gelatin

            1.) In a sauté pan, heat the butter over medium high heat.  Cook the onions and mushrooms until they are beginning to brown, about 10 minutes.  Add in the tomato paste, ¼ cup beef broth, and the garlic.  Reduce the heat and let simmer for another minute or two.  You want to scrap off any brown bits from the bottom of the pan as you stir.  Remove from the heat once it has thickened.

            2.) Whisk the eggs, the rest of the beef broth and the soy sauce together in a small bowl. Sprinkle the gelatin over the top and let it sit for 5 minutes.

            3.) Preheat the oven to 350*.  Fold a rectangle of foil about 9x5 inches.  Set the foil on a rack in a baking dish with sides.  Poke a few holes in the foil for the grease to come out.  Set aside until ready to use.

            4.) In a food processor, pulse the bread until you get crumbs.  Then add in the cooled mushroom mixture, egg and gelatin mixture and parsley, mustard, pepper and thyme.  Pulse everything together.  Then place the mixture into a large work bowl along with the ground pork and beef.  Mix everything together with your hands to combine.  Place the mixture onto the prepared foil.  Shape into a loaf. Pop into the oven and let bake until the internal temperature is 155* or about 1 hour and 15 minutes.  Let rest for a few minutes or else it will crumble.