I really love meatloaf. I have a few different recipes, and this one is the “ultimate” version of the classic. It’s a little bit more work than other recipes, but the flavor and texture are fantastic!

To start, place 1/2 cup water and 1/4 cup buttermilk in a liquid measuring cup, and stir in 2 packets (1/2 ounce) of unflavored gelatin. Many meatloaf recipes use veal, but it’s hard to find, expensive, and ethically questionable. The reason veal is used, is because it contains a lot of naturally occurring gelatin, making a tender meatloaf. By using gelatin in our mixture, we get the same result without the veal.

Next, place 14 saltine crackers and 4 ounces of cremini mushrooms in the food processor.

Process into fine crumbs, and transfer to your stand mixer bowl.

To the empty processor bowl, add 2 teaspoons anchovy paste, 2 teaspoons soy sauce, 1 teaspoon paprika, and 2 medium or 1 large garlic cloves. 

Puree those, then add a chopped onion and a chopped carrot.

Pulse until finely chopped.

Heat 2 tablespoons ghee or olive oil over medium high heat in a large nonstick skillet.

Add the onion mixture and cook until it darkens slightly and the moisture cooks out, about 5 minutes. 

Add the gelatin mixture and 1/2 teaspoon better than bouillon chicken broth base.

Simmer, stirring often, until thickened, 3 to 5 minutes.

Add to the mixer bowl.

Let it cool while you finely grate 4 ounces Monterey jack cheese.

Add 12 ounces ground pork, 12 ounces ground beef, and 2 eggs to the mixer bowl.

Add the cheese, 1/2 teaspoon each salt and pepper, and 1/2 cup minced fresh parsley.

Place on the mixer with the paddle attachment and mix on “stir” speed until well combined. 

Pack well into a greased large loaf pan.

At this point, you can cook the loaf, or cover it with plastic wrap and refrigerate up to 24 hours. 

When you’re ready to cook, heat the oven to 350. Mix together 1/2 cup ketchup and 1/2 cup barbecue sauce.

Spread half over the meatloaf, reserving the other half.

Bake 1 hour. Check the temperature, and keep cooking until the center reaches 165, up to 20 minutes longer.

Let rest 15 minutes. Meanwhile, make some corn on the cob! Place ears of corn in a greased baking dish. Spray the ears with more baking spray, then cover with plastic wrap.

Microwave the corn 8 minutes. You may need to turn off the turntable feature if the baking dish only fits in one direction.

Turn the meatloaf out onto a cutting board, and add the rest of the glaze.

 slice, and serve!