It's Ramsay Redemption Time and Monti Carlo is turning around what's either an audition for prison sentence or a dry meatloaf. Monti's turning around an awful Meatloaf dish and showing you how you can make it an easy gourmet delight! Follow Monti: Instagram: https://www.instagram.com/themonticarlo/Twitter:https://twitter.com/themonticarlo Facebook: https://www.facebook.com/TheMontiCarlo/ Ingredients2 tablespoons olive oil1 small onion, fine dice (by hand or in food pro)1 small carrot, fine dice (by hand or in food pro)1 stalk celery, fine dice (by hand or in food pro)1/4 cup chicken stock1/4 cup buttermilk¼ cup red wine1/2 cup ounces cremini mushrooms, fine dice (by hand or in food pro)2 cloves garlic, chopped into a fine paste1 teaspoon fish sauce1 teaspoon soy sauce1 teaspoon worcestershire sauce¼ teaspoon paprika¼ teaspoon ground coriander¼ teaspoon ground cumin¼ teaspoon cayenne ½ cup panko1 lb f ground pork shoulder1 lb pounds ground chuck2 eggs1/4 cup parmesan, grated1/4 cup finely minced Italian parsley, more for garnish1 tablespoon kosher salt1 teaspoon black pepperFor the Glaze:3/4 cup ketchup1 tablespoon tomato paste1 teaspoon worcestershire sauce2 teaspoons tabasco 1 tablespoon honey1/4 cup white vinegar½ teaspoon black pepperDirectionsSTEP 1In a large pan, heat 2 tablespoons of olive oil and sautee the onions with a generous pinch of salt until they are translucent. Add the carrot and celery and another generous pinch of salt. Continue to cook until the mixture starts to turn golden.STEP 2Add the garlic paste, paprika, cayenne, cumin, coriander, and mushrooms. Cook until the garlic starts to bloom.STEP 3Add the fish sauce, soy sauce, buttermilk, wine, and chicken stock. Cook until the liquid has reduced by half. STEP 4Stir in the panko and let the mixture cool. STEP 5Add the beef and pork to the bowl of a stand mixer with the paddle attachment. Mix gently on low for about 20 seconds until combined. Add the eggs, parmesan, parsley, salt, and pepper. Mix gently on low until combined. Test a small bit of the beef mixture for seasoning. Cook it in a pan for a minute, taste, and adjust the seasoning as needed.STEP 6Transfer the mixture to a 9- by 5-inch loaf pan. Work out any air bubbles by slamming the pan down a few times. Use a bamboo skewer to puncture the loaf a few times all the way to the bottom of the pan. This creates an escape route for any additional air bubbles. Wrap the pan in a sheet of aluminum foil big enough to cover a sheet pan and let the loaf rest in the fridge for 15 minutes. STEP 7Preheat your oven to 350, with the rack in the center. When your oven is at temp, take your loaf and invert it onto a rimmed baking sheet (the top of the load should be on the sheet). Loosen the foil around the loaf pan, spread it out, then fold up the edges to trap the meatloaf’s juices. STEP 8Bake for 30 minutes. Use a metal spatula to lift an edge of the pan off the loaf. The loaf should be set. If it is, take the sheet pan out of the oven and take the loaf pan off the loaf using oven mitts. Continue to bake the meatloaf until 140°F. STEP 9Remove from the loaf from the oven and let rest for 15 minutes. Set the oven on broil.Meanwhile, in a small pan combine the ketchup, tomato paste, honey, vinegar, worcestershire sauce, and pepper and bring to a simmer.STEP 10Brush a thin layer of the glaze on the meatloaf. Put it back in the oven and bake for 4 minutes. Glaze it again and bake until the glaze has turned a deep brown, about 4 minutes more. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze. Garnish with fresh chopped Italian Parsley.