1/2 cup chicken stock
1/4 cup milk
1/2 oz. gelatin (2 packets) or 2 tsp. corn starch

  • combine all ingredients and set aside

3 slices white sandwich bread
1 tsp. anchovy paste
1 tsp. paprika
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 cloved garlic
1 small onion
10 baby carrots
1 stalk celery
2 Tbsp. butter

  • trim bread crusts, pulse in food processor until reduced to crumbs, then set aside in a large bowl
  • roughly chop garlic, then pulse in food processor with anchovy paste, paprika, and sauces until reduced to paste, scraping down sides as needed
  • add vegetables and pulse until finely chopped
  • heat butter in frying pan and cook the mixture, stirring frequently, until mixture darkens and most liquid has evaporated, about 5 minutes.
  • add stock/milk mixture, bring to a simmer, then cook until reduced by half, about 10 minutes
  • add mixture to bread crumbs, and let cool until cool enough to handle, about 10 minutes

1 lb. ground pork
1.5 lbs. ground beef
2 eggs
4 oz. sharp cheese (cheddar, provolone, etc.)
1 Tbsp. dry parsley
1 tsp. salt
1 tsp. pepper

  • add all ingredients to bread crumb mixture and mix by hand
  • remove a 1 tsp. sample and microwave for 15 seconds to taste seasoning and adjust as needed
  • pack into a 9x5” loaf pan, cover with foil and refrigerate for 15 minutes while oven preheats
  • without removing foil, invert loaf pan onto baking sheet
  • loosen foil from loaf pan and spread out, folding edges up to contain moisture
  • bake at 350°F for 30 minutes
  • carefully remove loaf pan and cook meatloaf until the internal temperature reaches 140°F, about 40 minutes
  • remove from oven and rest for 15 minutes while increasing oven temperature to 500°F.

1/4 cup brown sugar
3/4 cup ketchup
1/2 cup apple cider vinegar
1/2 tsp. pepper

  • heat all ingredients in a small saucepan, and cook for 2 minutes then remove from heat
  • brush meatloaf with a thin layer of sauce, then cook for an additional 3 minutes
  • repeat two more times, until the internal temperature reaches 150°F and the exterier is well browned
  • remove from oven and rest for 15 minutes before serving

source: food lab cookbook, p. 553