That Midwest quote is correct. Higher gravity/increased sugar content decreases hop utilization. This is because the increased sugar content makes it harder for isomerized alpha acids to dissolve in solution.
That said, is it possible to just add all the malt extract at the last 10 minutes? Good question. There are some issues beyond hop utilization. For example, if you don't get a hot break there will be clarity issues. Also, if there is a large degree of proteins left in the wort from a lack of hot break/coagulation of proteins this can lead to a higher degree of fusel alcohol production and unwanted esters which may or may not be a problem.
Also DMS might be an issue without a 60 min boil for at least a portion of your extract. However, DMS and extract is something that is debated about given that the sugary solution is already pre-boiled to concentrate it down to extract. I have to admit I have no personal experience so I'll let others chime in on the subject.
If asking for advice I would just say from anecdotal evidence, there's probably a reason most (if not all) people don't add 100% of the malt in the last 10 minutes. Considering its not that really much more work involved i would just be satisfied with that. Just my 2 cents.