Meatloaf
1 tsp vegetable oil
1 onion, finely chopped
salt and pepper
10oz white mushrooms, sliced thin
3 garlic cloves, minced
1 tsp fresh thyme, minced
1/4 cup tomato juice
1 white sandwich bread slice, torn into pieces
1 1/2 lbs ground beef, at least 90% lean
1 large egg
1 tbsp soy sauce
1 tbsp dijon mustard
2 tbsp fresh parsley, finely chopped

Glaze
1/3 cup ketchup
3 tbsp cider vinegar
1 tsp hot sauce
2 tbsp light brown sugar

1 tsp vegetable oil 1 onion, finely chopped 10 oz white mushrooms, sliced thin 3 garlic cloves, minced 1 tsp fresh thyme, minced 1/4 cup tomato juice 1 white sandwich bread slice, torn into pieces 1 1/2 lbs ground beef, at least 90% lean 1 large egg 1 tbsp soy sauce 1 tbsp dijon mustard 2 tbsp fresh parsley, finely chopped 1/3 cup ketchup 3 tbsp cider vinegar 1 tsp hot sauce 2 tbsp light brown sugar

Preheat oven to 375.

Cook onion in oil until soft (add 1/4 tsp salt). Add mushrooms and cook until soft.

Increase heat and continue to cook until liquid has evaporated.

Add garlic and thyme and cook for 30 seconds. Stir in tomato juice and cook until thickened.

After cooking, add mixture to food processor with bread and meat. Process.

Whisk egg, soy sauce, mustard, parsley, 1/4 tsp salt, 1/2 tsp pepper in a bowl.

Add beef mixture and blend with hands. Transfer to wire rack/pan.

Cook for about 1 hour, or until 160F.

Combine all glaze ingredients in a sauce pan and simmer until thick.

Pour glaze over meatloaf and broil until bubbly.