MEATLOAF

For the Meatloaf Mix

Preheat your oven to 325°F with convection or 350°F without a fan.

Line a small baking sheet with tin foil and spray with nonstick spray. Lightly coat a 9-inch loaf pan with nonstick spray as well.

In a medium bowl, combine buttermilk, breadcrumbs, and garlic powder. Set aside to allow the mixture to hydrate.

In a separate bowl, combine diced onion, grated celery stalk, grated carrot, and the meatloaf mix (beef, pork, and veal). Add the buttermilk mixture, tomato paste, fresh parsley, fresh basil, beaten eggs, Worcestershire sauce, kosher salt, and black pepper.

Gently fold the ingredients together with your hands, taking care not to squeeze the mixture to avoid compacting the meat.

Press the mixture into the prepared loaf pan, then flip it out onto the foil-lined baking sheet.

For the Glaze

In a small bowl, whisk together ketchup, tomato paste, brown sugar, honey, apple cider vinegar, Worcestershire sauce, and black pepper.

For the Assembly

Bake the meatloaf for 15 minutes, then brush with half the glaze. Bake for another 15 minutes, brush with the remaining glaze, and continue cooking for 20-25 minutes, or until the internal temperature reaches 155°F.

Let the meatloaf cool for 10 minutes before slicing and serving.

For the Meatloaf Mix

Preheat the oven to 325°F for a full-size meatloaf or 350°F for mini meatloaves. Line a baking sheet with foil and lightly coat a loaf pan with nonstick spray.

In a small bowl, pour broth and sprinkle 1 packet of gelatin over the top. Let sit for about 6 minutes to hydrate.

Cut the lamb, beef chuck, and pork butt into 1 to 2 inch cubes, and freeze on a baking sheet for 20-30 minutes to firm up before grinding.

Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Lower the heat to medium-low, add diced onion, and cook for 7-10 minutes until lightly caramelized.

Add carrot, grated celery stalk, and the gelatin mixture to the pan. Continue cooking for 3-4 minutes, then add crushed garlic cloves and cook for another 30 seconds. Transfer the mixture to a sheet tray to cool for 15 minutes.

Grind the chilled meat using the medium grate setting on a meat grinder or food processor. Set aside.

In a large bowl, mix the cooled vegetables, buttermilk mixture, tomato paste, soy sauce, fish sauce, parsley, basil, beaten eggs, Worcestershire sauce, kosher salt, and black pepper. Gently fold the ingredients together with the ground meat, being careful not to overmix.

For the Glaze

In a small bowl, whisk together ketchup, tomato paste, brown sugar, honey, apple cider vinegar, and Worcestershire sauce.

Bake the meatloaf for 15 minutes, brush with half the glaze, and bake for an additional 15 minutes. Apply the remaining glaze, and bake until the internal temperature reaches 155°F (about 20-25 minutes for full-size or 10-15 minutes for mini loaves).

Broil for 2 minutes for a caramelized finish, then let rest for 10 minutes before serving.