Make Glazed Beef Meatloaf for a Comforting Meal

Are you tired of the same old dry and flavorless meatloaf recipes? Look no further, because we have the answer to your prayers: Glazed All Beef Meatloaf.

This mouth-watering dish will revolutionize the way you think about meatloaf. Imagine a perfectly cooked, tender all beef meatloaf, with a sweet and savory glaze that will leave your taste buds singing.

In this article, we will explore the secrets to creating the ultimate glazed all beef meatloaf, from the perfect blend of seasonings to the techniques for achieving a juicy and flavorful dish.

Many meatloaf recipes add two types of ground meats, such as beef and pork, for flavor and texture. And they use a high fat content meat.

This recipe, adapted from Cook's Illustrated Cookbook, uses all ground beef plus a few tricks to keep the right texture and moisture: gelatin and powdered cheese.

By freezing shredded cheese and pulverizing it in the food processor you spread moisture throughout the meatloaf without odd bits of cheese some people (like my husband and son) won't touch. The unflavored gelatin is not for binding, but actually texture. The results are profound.

It takes a few more minutes to sauté the vegetables first, but it helps mellow the flavor and soften the texture, so don't skip that step.

Ingredients for Glazed All Beef Meatloaf

Yes, at first glance the ingredient list seems long. But, all are easy to find and add to the overall excellence of this recipe.

• ground beef (10 or 15% fat)
• Monterey Jack cheese
• eggs or egg substitute
• low sodium chicken broth
• unflavored gelatin
• olive oil or other neutral cooking oil
• apple cider vinegar
• brown sugar
• sauces: tamari or soy sauce, ketchup, hot sauce , Dijon mustard
• produce: onion, garlic, celery, fresh thyme and parsley
• spices: paprika, ground coriander, salt and pepper
• tomato juice
• crushed crackers (such as Saltines or Ritz) this is a great use for stale crackers

Recipe

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Ingredients

 

• 3 ounces Monterey Jack cheese (finely shredded)
• 2 large eggs
• ½ cup low sodium chicken broth
• ½ teaspoon unflavored gelatin
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 1 rib of celery (finely chopped)
• 2 teaspoons fresh thyme (minced)
• 1 clove garlic (minced)
• 1 teaspoon paprika
• ¼ cup tomato juice
• ⅔ cups finely crushed crackers (such as Saltines or Ritz)
• 2 tablespoons fresh parsley (minced)
• 1 tablespoon low sodium tamari or soy sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• 2 pounds ground beef (10 or 15% fat)

GLAZE

• ½ cup ketchup
• 1 teaspoon hot sauce (more or less to taste)
• ½ teaspoon ground coriander
• ¼ cup apple cider vinegar
• 3 tablespoons packed light brown sugar

Instructions

 

• Spread shredded cheese on a plate and put in the freezer.
• Adjust oven rack to the middle and preheat oven to 375℉. Lightly grease a broiler pan or place a wire rack in a rimmed baking sheet, top with aluminum foil and poke holes every inch or so with a skewer for drainage.
• Whisk broth and eggs in a large bowl. Sprinkle gelatin on top of mix and let it sit.
• Heat oil in a skillet over medium high heat. Sauté onions and celery until beginning to brown (about 5 minutes). Add thyme, garlic and paprika and cook for 1 minute. Reduce heat to low and add tomato juice, scraping any brown bits from the pan for 1 minute
• In a large mixing bowl add onion mixture with broth/egg mixture along and cracker crumbs, parsley, soy sauce, mustard, salt and pepper.
• Remove cheese from freezer and either by hand, or with a food processor/blender, crush into a powder. Add to the other ingredients and mix until combined.
• Add meat and mix gently until just combined. Shape into a large rectangle (approximately 10 x 6 inches and 2 inches high) on the prepared pan. Bake for 55 to 65 minutes until it reaches an internal temperature of 135℉.
• While loaf is baking, combine glaze ingredients in a small sauce pan and simmer for 5 minutes. When meatloaf is done, remove from oven and turn oven to broil. Spread half of glaze over meatloaf. Broil for about 5 minutes until it bubbles and begins to brown. Repeat with remaining glaze.
• Let meatloaf rest for 10-15 minutes before slicing.

Notes

From book Cook's Illustrated Cookbook

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