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1
Pre-heat oven to 375F (190C) F and heat a non-stick skillet with non-stick cooking spray over medium-high heat.
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2
Cook the onion for a couple of minutes, add salt to taste and continue cooking until softened, another 6 or 7 minutes.
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3
Add the mushrooms and continue cooking until the mushrooms release their liquid, continue cooking until the liquid has evaporated, about 10 minutes in total.
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4
Stir in the thyme, garlic and cook for 1 minute then add the tomato juice, cooking until beginning to thicken, one or two minutes more.
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5
Remove from heat and allow the mixture to cool slightly.
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6
In a large bowl, mix together the soy sauce, mustard, eggs, parsley, salt and black pepper to taste (about 1/2 teaspoon each).
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7
Using a food processor, process the onion and tomato juice mixture until smooth then add the ground beef and pulse several times until combined.
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8
Add the beef to the bowl and work together until the mixture is evenly combined.
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9
Shape the mixture into a loaf using your hands for a free-form meatloaf that you bake on a broiler pan or a rimmed baking sheet.
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10
Or for a traditional style meatloaf using a loaf pan.
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11
Bake for about 55 minutes or until a meat thermometer reads at least 160 degrees.
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12
Make the glaze
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13
Combine the glaze ingredients together in a small pot.
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14
Bring to a boil, reduce heat and simmer about 5 minutes until thick and like syrup then remove from heat.
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15
When the meatloaf is cooked remove from the oven and preheat the broiler.
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16
Distribute the glaze over the meatloaf and broil until bubbling, about 2 to 3 minutes.
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17
Remove from oven, let rest for 10 minutes then slice and serve.
