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Gelatin + Liquid Ingredients
Panade Base Ingredients
Savory Vegetable Mixture Ingredients
Meatloaf Mix-in Ingredients
Ground Meat Ingredients
Glaze Ingredients
Bloom Gelatin in Liquids
Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top to bloom. Set aside.
Prepare Panade Base
Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer this mixture into a large bowl and set aside.
Make Vegetable Base and Sauté
Add the anchovies, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste.
Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
Heat the butter in skillet over medium-high heat until foaming.
Add the chopped vegetable mixture and cook, stirring frequently, until it is softened and most of the liquid has evaporated, about 5 minutes.
Stir in the buttermilk/stock mixture, bring to a simmer, and cook until reduced by half, about 10 minutes.
Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes (this is now a “panade”).
Combine Meatloaf Ingredients and Season to Taste
Add ground meats to the panade bowl, along with the eggs, cheese, parsley, salt, ground pepper, and ground mustard.
With clean hands, gently mix until everything is thoroughly combined and homogeneous. Make sure not to overwork the mixture or else the meatloaf will be tough.
Once mixed enough, pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper (or other seasonings) as desired.
Prepare and Cook Loaf
NOTE
Transfer the mixture to a 9-by-5-inch loaf pan, being sure that no air bubbles get trapped underneath (if there’s extra mix depending on pan size, cook leftover in a ramekin or free-form a smaller loaf).
Tear off a sheet of heavy-duty foil large enough to line a rimmed baking sheet and use it to tightly cover the meat loaf, crimping it around the edges of the pan. Refrigerate the meat loaf while the oven preheats (the meat loaf can be refrigerated for up to 2 days).
Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.
When the oven is hot, remove the meat loaf from the refrigerator and, without removing the foil cover, carefully invert it onto a rimmed baking sheet.
Loosen the foil and spread it out, making sure to still leave the pan still on top of the meatloaf.
Fold up the outside edges of the foil to trap the liquid that escapes from the meat loaf.
Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meat loaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meat loaf on the center of the foil.
Return to the oven and bake until the center of the meat loaf registers 140°F on an instant-read thermometer, about 40 minutes longer. Remove from the oven and let rest for 15 minutes.
If you don’t want a “perfect” loaf shape, you can free form the loaf without the loaf pan, though it will sag and not be as tall once cooked. If you choose to do this, ignore most of the following instructions related to the loaf pan and just cook until loaf hits internal temp of 140°F. Also if making larger batch, consider making separate loafs instead of just 1 large one.
Prepare the Glaze and Finish Loaf
Increase the oven temperature to 500°F or set to Broil.
While meatloaf is finishing baking and/or the oven is preheating to 500°F/Broil: combine the ketchup, brown sugar, vinegar, pepper, hot sauce, and mustard in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
Use a brush to apply some glaze to the meat loaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. NOTE: Don’t take your eyes off the loaf while doing this step, the difference between brown/glazed and burnt can be very quick!!
Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze or ketchup as desired.