Meatloaf Makeover

I've never liked meatloaf until I came across this one from Cook's Illustrated. It's their lowfat version and it's insanely good! I know it looks like alot to prepare, but once you make it, the next time is a breeze ~ promise!

Meatloaf

1 t oil
1 onion, chopped fine
salt
3 cloves garlic pressed
1 minced fresh thyme leaves
1/4 c tomato juice
1 slice hearty white bread, torn into pieces
1 1/2 pounds 90 percent lean ground beef
1 egg
1 T soy sauce
1 T Dijon mustard
2 T finely chopped fresh parsley leaves
1/2 t ground black pepper
salt

Glaze

1/3 c ketchup
3 T apple cider vinegar
1/2 t hot sauce
2 T brown sugar

Heat oven to 375 degrees
Set a wire rack inside a rimmed baking sheet and place an 8-by6-inch piece of foil in center of rack. Using skewer poke hole in foil 1/2 in apart through out foil.
Heat oil in med skillet. Cook onion and salt til soft. Add mushrooms and cook until they release their liquid, about 5 min. Increase heat and cook until liquid had evaporated. Add garlic and thyme and cook 30 seconds. Stir in tomato juice and cook until thickened about 1 min. Transfer to a food processor, add bread and process until smooth. Add beef and pulse to combine.

Whisk egg, soy sauce, mustard, parsley, pepper and 1/4 teaspoon salt in large bowl. Add beef mixture and mix with hands until evenly combined. Shape mixture into loaf covering entirety of prepared foil. Bake about 1 hour or until instant thermo reads 160 degrees. Remove meatloaf and heat broiler.

FOR THE GLAZE: Combine all ingred. in small saucepan. Simmer over med, heat until thick and syrupy about 5 min. Spread over loaf and broil until glaze bubbles - about 3 min.

YUM-O!!
printable recipe