Ingredients
For the meatloaf:
- ¼ cup chicken stock homemade or low-sodium store-bought
- ¼ cup buttermilk
- ½ oz unflavored gelatin 2 packets; ~1 ½ tbsp
- ½ cup panko breadcrumbs
- 4 oz button or cremini mushrooms finely chopped
- 2 anchovy filets
- 1 tablespoon red miso
- 2 teaspoon soy sauce
- 1 teaspoon paprika
- 2 medium cloves garlic roughly chopped
- 1 small onion roughly chopped (~¾ cup)
- 1 small carrot peeled and chopped (~½ cup)
- 1 celery stalk chopped (~½ cup)
- 2 tablespoon unsalted butter
- 1 lb ground venison
- 1 lb ground beef
- 2 large eggs
- 1 cup grated cheese cheddar, provolone, Monterey Jack, or Muenster
- ¼ cup finely minced parsley
- Kosher salt and black pepper to taste
For the glaze:
- ¼ cup ketchup
- 2 tablespoon bourbon
- ¼ cup apple cider vinegar
- ¼ cup hot honey like Zab’s
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon allspice
- Kosher salt and black pepper to taste
Method
- Combine chicken stock and buttermilk in a measuring cup. Sprinkle gelatin over top and let bloom.
- In a food processor, pulse mushrooms and breadcrumbs until finely chopped. Transfer to a large bowl.
- Add anchovies, miso, soy sauce, paprika, and garlic to the processor. Pulse into a paste. Add onion, carrot, and celery. Pulse until finely chopped.
- In a skillet over medium-high heat, melt butter. Add vegetable mixture. Sauté until softened and moisture has mostly evaporated (~5 min). Stir in buttermilk mixture and reduce by half (~10 min).
- Add this mixture to the mushroom-breadcrumb bowl. Let cool 10 min.
- Add ground meats, eggs, cheese, parsley, salt, and pepper. Mix gently by hand until homogeneous. Taste a small cooked portion for seasoning.
- Pack into a 9x5-inch loaf pan. Cover with foil and refrigerate while the oven preheats to 350°F.
- Invert pan onto a foil-lined baking sheet and bake covered for 30 min.
- Remove pan and bake uncovered until internal temp reaches 140°F (~40 min more). Let rest 15 min.
- Meanwhile, in a saucepan, combine all glaze ingredients. Simmer 10–15 min until thickened. Blend if using whole peaches, then return to pan and reduce to napé consistency. Season to taste.
- Brush meatloaf with glaze. Bake at 500°F for 3 min. Repeat glaze and bake twice more (total 3 coats). Rest 15 min before slicing.
- Serve with extra glaze and optional ketchup or mustard.