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    Home » Our latest posts » Beef and Lamb

    Glazed All-Beef Meatloaf

    January 2, 2014 Filed Under: Beef and Lamb, Main Courses with Meat

    Jump to Recipe Print Recipe
    Glazed All-Beef Meatloaf recipe adapted from Cook's Illustrated, moist tender meatloaf with a zesty tomato based glaze on top. 

     

    Glazed All-Beef Meatloaf

    slices of meatloaf on a plate with mashed potatoes and peas and carrots with text overlay "All Beef Glazed Meatloaf"
    Print Recipe Pin Recipe

    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
    • ¾ teaspoons salt
    • ½ teaspoon pepper
    • 2 pounds ground beef (10 or 15% fat)

    GLAZE

    • ½ cup ketchup
    • 1 teaspoon hot sauce
    • 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 degrees. Lightly grease a broiler pan or place a wire rack in a rimmed baking sheet, top with aluminum foil and poke holes every ½ 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.

    Notes

    From book Cook's Illustrated Cookbook

    Until next time, happy eating!

    ~Audrey

     

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    Reader Interactions

    Comments

    1. Mary

      January 20, 2014 at 3:56 pm

      Cook's Illustrated is one of my very favorite publications ever. We don't have cable so I watch America's Test Kitchen on the internet and Amazon Prime like it's going out of style and even scored a discounted cookbook with every single ATK recipe at our local used book store. I'm jealous of your CI cookbook! I hope to get their science of cooking book soon. I am looking forward to doing the SITS girls challenge with you this week!

      Reply

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