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glazed meatloaf on a cutting board

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