Glazed Meat Loaf Or All Beef Meatloaf
Source of Recipe
David
List of Ingredients
Glazed Meat Loaf Or All Beef Meatloaf from David
1 Meat Loaf
3 ounces Monterey Jack cheese -- grated on small holes of box grater
(about 1 cup)
1 tablespoons unsalted butter
1 medium onion -- chopped fine (about 1 cup)
1 medium rib celery -- chopped fine (about 1/2 cup)
1 medium clove garlic -- minced or pressed through a garlic press
(about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoons paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoons unflavored gelatin (powdered)
1 tablespoons soy sauce
1 teaspoons Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoons table salt
1/2 teaspoons ground black pepper
1 pounds ground sirloin
1 pounds ground beef chuck
Glaze
1/2 cup ketchup
1 teaspoons hot pepper sauce
1/2 teaspoons ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Recipe
1. Adjust oven rack to middle position; heat oven to 375 degrees.
Spread cheese on plate and place in freezer until ready to use.
Prepare baking sheet (see illustration below).
2. Heat butter in 10-inch skillet over medium-high heat until
foaming; add onion and celery and cook, stirring occasionally, until
beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika
and cook, stirring, until fragrant, about 1 minute. Reduce heat to
low and add tomato juice. Cook, stirring to scrape up browned bits
from pan, until thickened, about 1 minute. Transfer mixture to small
bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Sprinkle
gelatin over liquid and let stand 5 minutes. Stir in soy sauce,
mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble
frozen cheese into coarse powder and sprinkle over mixture. Add
ground beef; mix gently with hands until thoroughly combined, about 1
minute. Transfer meat to foil rectangle and shape into 10 by 6-inch
oval about 2 inches high. Smooth top and edges of meat loaf with
moistened spatula. Bake until an instant-read thermometer inserted
into center of loaf reads 135 to 140 degrees, 55 to 65 minutes.
Remove meat loaf from oven and turn on broiler.
4. While meat loaf cooks, combine ingredients for glaze in small
saucepan; bring to simmer over medium heat and cook, stirring, until
thick and syrupy, about 5 minutes. Spread half of glaze evenly over
cooked meat loaf with rubber spatula; place under broiler and cook
until glaze bubbles and begins to brown at edges, about 5 minutes.
Remove meat loaf from oven and spread evenly with remaining glaze;
place back under broiler and cook until glaze is again bubbling and
beginning to brown, about 5 minutes more. Let meat loaf cool about 20
minutes before slicing.
Serves 8
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