Umami Meatloaf with Red Pepper–Tomato Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large shallots, chopped (about 3/4 cup)
• 2 cups chopped plum tomatoes (about 4 large tomatoes)
• 1 cup chopped jarred roasted red bell pepper
• 1/4 cup red wine vinegar
• 2 tablespoons light brown sugar
• 1 teaspoon kosher salt
• 6 tablespoons water
• 2 pounds 85% lean ground beef
• 2 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely chopped (about 1 cup)
• 3 cups thinly sliced fresh shiitake mushrooms
• 1 Fresno chile, seeded and minced (about 1 tablespoon)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon shoyu or light soy sauce
• 1 tablespoon white miso
• 1/2 cup whole milk
• 1 large egg
• 1 cup day-old fresh breadcrumbs
• 3/4 teaspoon black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley leaves

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