Glazed All-Beef Meatloaf recipe adapted from Cook's Illustrated, moist tender meatloaf with a zesty tomato based glaze on top.
- 3 ounces Monterey Jack cheese finely shredded
- 2 large eggs
- 1/2 cup low sodium chicken broth
- 1/2 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
- 1/4 cup tomato juice
- 2/3 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
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds ground beef 10 or 15% fat
- 1/2 cup ketchup
- 1 teaspoon hot sauce
- 1/2 teaspoon ground coriander
- 1/4 cup apple cider vinegar
- 3 tablespoons packed light brown sugar
- Spread shredded cheese on a plate and put in the freezer.
- Adjust oven rack to the middle and preheat oven to 375 degrees. Lightly grease a broiler pan or place a wire rack in a rimmed baking sheet, top with aluminum foil and poke holes every 1/2 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
- Add onion mixture to broth/egg mixture along with 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 thoroughly 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 degrees.
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 turnoven 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 20 minutes before slicing.
From book Cook's Illustrated Cookbook
Until next time, happy eating!