Low-Fat Meatloaf

On Sunday night, I prepared this meatloaf from a recipe put of the April/May 2008 Cook's Country. I'm not the biggest meatloaf fan, but I thought this one looked pretty good and it was. It was very moist and the topping is fantastic! My picture wasn't very good so I didn't post it, but it did look really good. This is definitely a Sunday dinner type of meatloaf, because of the time to prepare it and bake it, but it is worth it.

Low-Fat Meatloaf

1 tsp. vegetable oil
1 onion, chopped fine
Salt and pepper
10 ounces cremini mushrooms, sliced thin
3 garlic cloves, minced
1/4 cup tomato juice
1 slice hearty white sandwich bread, torn into pieces
1 1/2 lbs. 90% lean ground beef
1 large egg
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
2 Tbsp. finely chopped flat leaf parsley
1/3 cup ketchup
3 Tbsp. cider vinegar
1 tsp. hot sauce
2 Tbsp. light brown sugar

Adjust oven rack to middle position and heat to 375. Set wire rack into rimmed baking sheet and arrange an 8 by 6 inch piece of foil in center of wire rack. Poke holes in foil at 1/2 inch intervals.
Heat oil in large skillet over medium heat until shimmering. Cook onion and 1/4 tsp. salt until soft, 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 for minutes, transfer to food processor, add bread and process until smooth.
Whisk egg, soy sauce, mustard, parsley, 1/4 tsp. salt and 1/2 tsp. of black pepper in a large bowl. Add beef and bread mixture and using hands, gently mix until combined. Shape into a loaf covering entirety of prepared foil. Bale until loaf registers 160 degrees, about 1 hour. Remove from oven and heat broiler.
Combine ketchup, vinegar, hot sauce and brown sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over loaf and broil until glaze bubbles, about 3 minutes. Let rest for 10 minutes. Serve.