Kenji's streamlined meatloaf

The loaf

Put in a bowl and mix by hand into a paste:

• 100 g Bread,

• 1 egg

• ½ cup buttermilk

• pinch of salt

• ground pepper

• 2 tbsp powdered gelatin

Make a mirepoix with butter of chopped…:

• onions

• carrots

• celery

• garlic

Add the paste in a bowl with

• 500 g ground beef

• 500 g ground pork

• 1 tbsp soy sauce

• dash of Worcestershire sauce

• ~10-12 g of salt (about 1 %)

• pepper

• the mirepoix

• ~120 g grated (mozzarella) cheese

…and knead it until it is homogenous. Do not overmix.

Turn out the mass onto a sheet with parchment paper.

Wet hands with water and form a nice loaf. The ends should be relatively square to not have too tiny ends.

Put it into an oven at 60 °C (140 °F) for 35–40′.

The glaze

Add in the mirepoix pan

• ~½—¾ cup of ketchup

• equal amount of brown sugar

• splash of cider vinegar

• splash of worcestershire sauce

• dash of soy sauce

Bring it to simmer, taste it, let cool.

Glazing

Check the core temp of loaf to be 60 °C (140 °F).

Turn the oven to max.

Brush glazing onto loaf, back into oven for 3′.

Apply a second coat of glazing, back into the oven for 3′.

Add a final layer, repeat.

Let rest until core temp of 65-66 °C (150 °F)

Transfer to cutting board, slice.