Pear, Fig & Onion Quiche

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It’s been such a busy month, I haven’t had a second to breathe! Finally, though, middle school, elementary school, and now preschool have started, and I’m back to teaching at the university as well. That doesn’t sound like things are going to get less hectic! However, at least now there’s more of an enforced bedtime around here, and a chance to sit and look over what I’ve been wanting to post.

This recipe was an easy favorite of the last few weeks. I made it for a shower of a dear friend; it sounded like the perfect shower food, and perhaps a little too indulgent for just a weeknight meal. The recipe comes from Lebovitz’s My Paris Kitchen cookbook, but he titles it Pear and Blue Cheese Quiche. The blue cheese flavor was soooo mild, though, that I hardly think we need to mention it in the title, since it will turn away all those who think they hate the stuff, when they probably won’t be aware that it’s in there if they try it. So, I’ve retitled, and also added figs, simply because I could get them, and I don’t know of anything prettier on the top of a festive summer food.

Pear, fig & onion Quiche

Crust
1 c. (140g) all-purpose flour
1/3 c. (55g) cornmeal
1/2 t. sea salt or kosher salt
8 T. (4 ounces/115g) unsalted butter, cubed and chilled
1 large egg

Filling
1 T. olive oil
6 shallots, peeled and thinly sliced (I used two small red onions, hence the name!)
Sea salt and freshly ground black pepper
1 large, firm, ripe pear, peeled and diced into 1/2-inch (1.5cm) cubes
1 c. (130g) diced cooked (boiled) ham (or bacon, or omit for vegetarian)
1 1/2 c. (375ml) heavy cream or half-and-half
8 oz. (225g) cream cheese
Freshly grated nutmeg
4 large eggs
2 egg yolks
1 1/2 c. (150g) crumbled blue cheese or Roquefort (or goat cheese)
2 T. minced fresh flat-leaf parsley
1 T. fresh thyme (my addition)
2 fresh figs, sliced, for decoration (also my addition)

  1. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)
  2. Roll out the chilled dough on a lightly floured surface until it’s 14 inches (35cm) across. Wrap aluminum foil around the outside of a 9- to 10-inch (23 to 25cm) springform pan to catch any leaks, and then transfer the dough to the pan. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking. Chill the dough in the pan while you make the filling.
  3. Preheat the oven to 375°F (190°C).
  4. To make the filling, heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced pear and ham.
  5. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. Stir in the blue cheese, the pear and ham mixture, and the parsley and thyme.
  6. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed. Please figs in a pattern on top, if using. Bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. Let cool until firm enough to slice, then serve warm or at room temperature.

    Pear Fig Quiche

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Cumin-Infused Black Beans

Black Beans

Fantastic photo by Melissa Gallup

These simple black beans are just delicious! They are the perfect backdrop to a taco or burrito, or on a southwest salad, or just a delicious side dish. In fact, we’ve had these three times in the past week, and I’m beginning to be a big believer in having some beans in the fridge at all times since they are the perfect thing when you’re incredibly hungry. I used these as well for my Cinco de Mayo menu.

As I came to write down the recipe, I realized that you will have to pardon the approximations below. I know I’ll have to do specific measurements next time I make these, but it’s just more fun to throw the seasonings in the pan! Also, did you know that you don’t need to presoak black beans? If you have a little time, just throw them in a pot with 1″ water covering them, add a bay leaf and a pinch of baking soda (it preserves their color a bit), bring to a boil and then simmer for about an hour with a lid partially covering the pot. So much more efficient and cost-effective than canned (even though I sometimes still don’t get around to doing it!).

Also, note the maybe-unconventional suggestion of using the canning liquid from the canned beans. I took this idea from the book The Food Lab where the author suggests that using this liquid increases the flavor in your dishes exponentially (okay, maybe he didn’t exactly say “exponentially,” but something like that). I’ve been really pleased with the results, even though I am fully aware that this liquid looks a little like something we should not ingest. If you’re uncomfortable with the idea, feel free to use chicken broth or just water, but you may be as much of a fan of this idea as I am!

Cumin-Infused Black Beans

2 T. vegetable oil
1 onion, diced small
2 cloves of garlic, minced
3 c. cooked black beans, either from dried (see note above and reserve 1 c. cooking liquid) or from 2 cans, with canning liquid
3 generous dashes oregano
2 dashes cumin
1 dash coriander
salt and black pepper to taste (but be generous with your salt! Depending on the beans you use, start with 1/2-1 t. but you may need more!)
1/2 c. cilantro, stems removed and chopped and juice for one lime, if desired, to finish

Heat a 2-3 quart pot over medium to medium-high heat. When hot, add the oil, wait for a minute, then add the onions and sauté until translucent, about 6 minutes. Add the garlic and sauté until you can smell it, about 30 seconds, and then add the herbs, sautéing again for about 30 seconds.

Add the black beans to the pan, with the packing liquid if canned, or 1 c. cooking liquid (or water) if you cooked them from dried, and bring to a boil. Turn the pan down to a simmer and cook for about 15 minutes, to allow the flavors to meld, adding a little more water if necessary to give them a bit of a sauce. Serve with your favorite tacos, or just simply with rice or on top of some greens, chopping some cilantro and adding it to the top, along with a few squirts of lime, if desired.

Pepper, Sausage & Potato Bread

Sausage Pepper Potato BreadTwo weeks ago, after a great loss in our family, I was looking for something to make to both comfort and to give to my family members and myself. It is funny how sometimes embracing the very earthy task of eating can help us cope with the greater insecurities of loss and departure. But, that’s what we needed this night, and honestly, the time I spent chopping and adding vegetables to a big pot for a large batch of soup, and preparing the dough for this bread helped calm my mind, and I think I will remember this loaf for how it brought our family together that night.

It’s a beautiful loaf–a whole sandwich in one piece! as my cousin declared–and it’s one of those breads that you want to break with your hands, perhaps dip in melted cheese or a bit of soup, and just enjoy. I’ve adapted this recipe from Ruth Clemens’ the Pink Whisk Guide to BreadMaking. She uses chorizo and a hot pepper instead.

Pepper, Sausage & Potato Bread

1 medium potato, boiled and cooled
3 c. (375 g) bread flour
1 t. salt
1 1/2 t. instant yeast
1/2 c. (120 g) sour cream
3 1/4 oz. water
1 link, Italian sausage
1 orange or yellow bell pepper, finely diced

  1. Grate the potato and combine in a large bowl with the flour, salt and yeast. Make a well in the center and add the sour cream and water. (You can warm the sour cream a little to quicken the process of raising, if you like). Knead the dough for 10 minutes until it becomes smooth and elastic (this can be done by hand or in a stand mixer, but it will only take 4-5 minutes in a mixer).
  2. Transfer to a lightly oiled bowl, cover, and allow to rise for 1 1/2 hours or until doubled in size.
  3. While the dough rises, heat a skillet over medium to medium-high heat. Remove the casing from the sausage, and cook it in a little bit of olive oil until browned, breaking it into small pieces as you stir.
  4.  Turn the dough out onto a work surface and spread it into a rough rectangle. Scatter the sausage and the diced pepper over the rectangle. Gather the dough together and knead gently for a couple of minutes to incorporate the additions. Place it back in the bowl and let it rest for a few minutes to make shaping easier.
  5. Line a colander or a bread bowl with a cotton dish towel that has been dusted liberally with flour.
  6. Take the dough out of the bowl and pat it out once again. Fold each outside edge in to the center, repeating all the way around. Repeat again, folding the outside to the middle until the dough is tightened up into a rough ball. Pop the ball of dough into the lined colander with the seam upwards.
  7. Fold the overhanding edges of the dish towel over the exposed dough and place in a warm position to rise until almost doubled in size, approximately 45 minutes. Preheat the oven to 425 degrees.
  8. Line a baking sheet with baking parchment or grease it well. Unfold the dish towel and place the tray over the top of the colander. Invert the tray and colander together then remove the colander and dish towel. Dust the loaf with a little more flour and slash the top in a square pattern using a very sharp knife.
  9. Bake in the preheated oven for 35 minutes. When it’s baked through, remove from the oven and transfer to a wire rack to cool completely. The crust will be firm as soon as it comes out of the oven, but will soften on cooling.

Sasuage Bread2

Harvest Grain Rolls

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So, now that this huge baking week is upon us, I’m looking around thinking, where are all my favorite recipes? Why are they not all on my blog! Why am I not organized!!! Last night, I combed through past pictures, seeing these pies and rolls that I’ve made, and connecting the dots to the recipes they belong to. My hope is to get them all on this fantastic, searchable space, before Wednesday, but if I get even one or two more on here before Thanksgiving, that will help my efforts (and maybe pass along some ideas to you!) next year.

The story of this roll is that I usually like to do a couple of different kinds of rolls, just for fun (I get a whole morning just to make rolls! What fun! I never get to do that except on Thanksgiving morning!), for Thanksgiving dinner, and this is one I usually serve along with a crusty roll and a soft, buttery roll (here are two I like: a crescent and pull-apart). I think they all compliment each other quite well. This recipe comes from the King Arthur Flour website, although, unlike their website but not to disparage the quality of their ingredients, I am not specifying that you should use KAF products exclusively 🙂 NOTE: this will probably not be the most popular roll at the dinner table, but it will be very appreciated when it comes to leftover turkey the next day, when we are all wishing we had eaten a few less white starchy foods the day before. And they are very yummy.

Harvest Grain Rolls

  • 2 c. all-purpose flour
  • 1/2 c. old-fashioned rolled oats (not quick oats)
  • 1 c. whole wheat flour
  • 1/2 c. whole flax meal (I just whiz my flax around in my blender)
  • 2 1/2 t. instant yeast
  • 1 1/2 t. salt
  • 1/4 c. canola oil or melted butter
  • 1 large egg yolk, white reserved for topping
  • 3 T. honey
  • 1/4 c. orange juice*
  • 3/4 to 7/8 c. lukewarm water**
  • *Orange juice won’t add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
  • **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.

TOPPING

  • 1 large egg white, reserved from dough, whisked with 2 T. cold water
  • rolled oats and/or flax seeds, for topping
  1. Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the whole grains a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.
  3. Gently deflate the dough, and divide it into 12 pieces (about 70g each). Shape each piece into a round ball; use your fingers to pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats and/or flax seeds.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Remove them from the oven, and transfer them to a rack to cool.
  7. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.
  8. Yield: 12 buns.

Butternut Squash Soup with Sage

Butternut Squash soup with sage

I wanted to use two small butternut squashes the other night for dinner, but didn’t have a ton of time to think about what I would do with them, so in the early afternoon, I threw them in a hot oven, and when they were done, this soup was born. It ended up just taking a matter of minutes to pull together at the dinner hour, complete with croutons from some day-old bread. I quickly jotted what I did down, so I can do it again. Plus, with all the rain and my gigantic sage plant, I need some great ways to use this pretty herb. Consider roasting the squash the night before, the morning of, or in the early afternoon, if you need dinner to come together quickly at night. Simply put the roasted squash in the fridge until you are ready to use it (you can just wrap it in the aluminum that you baked it in!)

Butternut Squash Soup with Sage

2 small butternut squash, or one large one
1-2 T. olive oil
1 yellow onion, diced
2 T. butter
4 c. chicken or vegetable stock
2 c. water
1 parmesan rind
2 t. dried sage
1/2-1 c. cream

Croutons
2-3 sliced country bread, torn into rough pieces
2 T. butter
1/4 c. parmesan

1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the butternut squash in half, and brush with olive oil and then sprinkle with salt and pepper. (You may also want to sprinkle it with 1/2-1 t. of sugar, if you want to bring the sweetness out and caramelize the squash while it roasts. This is a great tip from America’s Test Kitchen.)

2. When the oven is ready, roast the squash for 45-60 minutes, or until it is soft under the prick of a fork. Remove from oven and let cool until you are ready to make your soup.

3. For the soup: heat a stockpot over medium to medium-high heat. When hot, add the butter until it’s melted, then add the onion and saute until translucent but not browned, 5-7 minutes. Add in the sage and saute for 1 minute, then add the chicken stock and water. Meanwhile, scoop the seeds out of the butternut squash and discard them, and then scoop the flesh away from the skin of the squash and add to the stockpot along with (or after, if your timing is more like mine!) the stock and water. Also add the parmesan rind, if using. Bring to a boil, and then simmer for as long as you have time, but aim for at least 5-10 minutes to meld flavors.

4. Just before serving, remove the stockpot from the heat and puree the soup with an immersion blender or in batches in a traditional blender. Once the soup has been pureed, add the cream, but don’t allow the soup to boil again, in order to keep its creaminess. Adjust the seasoning, adding salt and pepper as needed.

5. For the croutons: Heat a skillet over medium-high heat, and add the butter once it’s heated. Allow the butter to fully melt, and then add the bread, sauteing for a a few minutes, until the bread is browned to your liking, about 5-7 minutes. Individually portion the soup, and then top with the croutons, grating the parmesan on top. Beautiful!

Tortellini & Italian Sausage Soup

Another great soup from the book, Farm Chicks in the Kitchen. I was just so surprised to see how much of this soup my 10-year-old son ate–I think 3 helpings! Probably the most healthy thing he’s gorged on in a long time. 

The quality of this simple soup depends largely on the quality of sausage you buy as well as the quality of Tortellini. Choose the best you can for a really terrific soup!

Tortellini & Italian Sausage Soup

5 mild Italian Sausages (about 1 lb.)
2 T. olive oil
1 medium onion (about 1 1/2 c.)
3 cloves garlic, minced
2 T. dried Italian seasoning (I used prepared pesto instead)
6 c. chicken broth
3 14.5 -oz. cans Italian-style diced tomatoes pureed in a blender
1 20-oz. bag frozen cheese tortellini (I’ve used Trader Joe’s bagged tortellini, too)
[I added about 2 c. of chopped kale, too]

Cook the sausages: Heat the sausages and 1 c. of water in a large covered skillet over medium-high heat; lower the heat to medium and steam until the sausages are cooked through–10-12 minutes. Transfer the sausages to a plate; discard any water remaining in the skillet. When they are cool enough to handle, cut the sausages into bite-size pieces. Heat the skillet over medium heat, add the sausage pieces, and cook, stirring occasionally, until browned–3-4minutes. Transfer the sausage to a paper towel-lined plate to drain. [Instead, I removed the sausages from the casing and just cooked them, breaking them up as I cooked, until browned.]

Make the soup: Heat the olive oil in a large stockpot over medium-high heat. Add the onion and saute until softened–3-4 minutes. Stir in the garlic and Italian seasoning; cook 1 minutes. Stir in the broth and tomatoes; bring to simmering. Stir in the sausage and tortellini; cook until the tortellini is tender–10-12 minutes. Serve, passing the parmesan at the table.

Creamy Turkey and Wild Rice Soup

I checked this book out of the library again for this recipe, and we all love it! In fact, I didn’t take a picture before we sat down to eat, and after dinner, it was all gone. So, no picture for now, and although this is more of a fall or winter recipe, I have to record it before I forget it! I got it from the great little book, Farm Cooks in the Kitchen. 

Creamy Turkey and Wild Rice Soup

  • 5 T. butter (1 T. for sauteing, 4 T. for cream sauce)
  • 1/3 c. diced celery (I doubled this)
  • 1/2 c. carrots (I also doubled this)
  • 1 small onion (finely chopped, about 1/2 c.)
  • 4 c. chicken broth (1-32 oz. carton)
  • 1 c. water
  • 3/4 c. wild rice
  • 2 c. cooked turkey (diced, about 1 pound)
  • 6 T. all-purpose flour
  • 1/4 t. ground poultry seasoning (I used Trader Joe’s Seasoning Salute)
  • 1 1/4 c. half and half
  • 2 T. white wine (optional, but soooo good with it!)
  • 3 slices bacon (cooked and crumbled)
  • 1/4 t. salt
  • 1/8 t. ground black pepper

Make the soup:
Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened – about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.

Make the cream sauce:
Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened – about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve. 

Yield: Only enough for my family of seven (six eaters) to have once!

Mitzi’s Chicken Fingers

Mitzi Chicken 1I like dinners that cook relatively quickly, and I like using chicken breasts, because it seems like all stores really just want to sell boneless chicken breasts, so it’s great to have many uses for them. This recipe is a great one for both those reasons, and because it really is terrific tasting. I don’t know that I will want to buy chicken fingers again, because I can’t imagine them being better than these! I also love the simple instructions, and the fact that they work! Incidentally, don’t double the seasoning–it turns out to be way too strong. From Saveur Magazine, September 2011 (there’s a dipping sauce on the original recipe, too, but we just make a honey mustard, use ketchup or barbecue sauce).

Mitzi’s Chicken Fingers

2 lb. boneless, skinless chicken breasts, cut into 3″-long-by-1″-wide strips
1 T. sugar
1 T. kosher salt
1 T. freshly ground black pepper
1½ t. garlic powder
1 t. paprika
1 t. dry mustard powder
1 c. flour
4 eggs, lightly beaten
3 c. finely ground fresh breadcrumbs or panko
Canola oil, for frying

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Sweet and Sour Meatballs

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Saveur’s Great Image

I don’t know that I’ve ever heard my son Henry say, “Mom, will you make this again sometime?” because I don’t know that he’s ever enjoyed a dinner meal enough to say this. So, I was shocked at this declaration last week when I made these meatballs. He, and all my other kids, really loved them. Loved them as in ate-them-all-and-asked-for-more loved them. I couldn’t believe it. Happily, my hubby and I loved them, too. This recipe comes from Saveur magazine, November 2012.

Sweet and Sour Meatballs

Sweet and Sour Sauce
2 tbsp. canola oil
1 medium yellow onion, minced
1 15-oz. can tomato sauce
½ tsp. sour salt (available at Amazon.com), or the juice of 1 lemon (about 2 tbsp.)
¼ cup firmly packed dark brown sugar
Kosher salt and freshly ground black pepper, to taste

Meatballs
2 lb. ground beef chuck
2 eggs, beaten
⅓ cup long-grain white rice, parboiled for 3 minutes
1 cup bread crumbs
1 medium yellow onion, grated on the coarse side of a box grater
2¼ tsp. kosher salt
½ tsp. freshly ground black pepper

1. Prepare the sauce: In a large Dutch oven, heat the oil, then sauté the minced onion over medium heat until tender and golden, 8 to 10 minutes. Add the tomato sauce, and rinse out the can with ½ cup water to loosen any sauce that remains, adding that liquid to the pan. Stir in the sour salt or lemon juice and brown sugar. Bring to a simmer, uncovered, over medium heat. Remove from the heat and set aside.
2. Make the meatballs: Put the ground meat in a large bowl and push it to one side. Add the eggs, rice, bread crumbs, onion, salt, and pepper to the other side of the bowl and combine with a large fork. Work in the meat, handful by handful, until everything is thoroughly blended. Return the sauce to a gentle simmer over medium heat. Using a ½-cup measuring cup, shape meatballs measuring about 2½” and drop them gently into the sauce. You should have 10 to 12. Cover and simmer slowly for 30 minutes, gently rotating and pushing the meatballs around halfway through the cooking so that they are thoroughly coated in sauce after about 15 minutes. Correct seasoning with salt and pepper if necessary. Serve very hot.

Low-Fat Meatloaf

So, I’m actually not that concerned about finding meatloaf that is low-fat, I just think this is the best meatloaf I’ve ever had (and I’ve tried a few!). The difference is that the mushroom mixture adds great flavor to the meatloaf (but because it’s pureed, my kids don’t know there’s mushrooms in it), and the meatloaf is never dry. It’s just a winner; so much so, that I usually turn to this recipe when I have mushrooms in the house. This recipe comes from an April 2008 Cook’s Country. I haven’t included a picture, because I don’t think meatloaf photographs well, but it looks pretty much like any other meatloaf, I promise!

Low-Fat Meatloaf

  • 1 t. vegetable oil
  • 1 onion, chopped fine
  • Salt and pepper
  • 10 oz. cremini or white mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1 t. minced fresh thyme
  • ¼ c. tomato juice
  • 1 slice hearty white sandwich bread, torn into pieces
  • 1½ lbs. 90-percent lean ground beef
  • 1 large egg
  • 1 T. soy sauce
  • 1 T. Dijon mustard
  • 2 T. finely chopped fresh parsley

GLAZE

  • ⅓ c. ketchup
  • 3 T. cider vinegar
  • 1 t. hot sauce
  • 2 T. light brown sugar

1. For the meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6-inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at ½-inch intervals.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and ¼ t. salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.

3. Whisk egg, soy sauce, mustard, parsley, ¼ teaspoon salt, and ½ teaspoon pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler.

4. For the glaze: Combine ketchup, vinegar, hot sauce, and sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest 10 minutes. Serve.