The ULTIMATE All-Beef Meatloaf

Submitted by: Pat McGrath

Serves: 6 to 8

Preparation time:
Cooking time:

Ingredients

3 oz (about 1 cup) Monterey Jack cheese, grated and frozen
1 tbsp butter
1cup finely chopped onion
½ cup finely chopped celery
1 garlic clove, minced
2 tsp fresh thyme (½ tsp dried)
1 tsp paprika
¼ cup tomato juice
½ cup chicken broth
2 eggs
½ tsp unflavored gelatin
1 tbsp soy sauce
1 tsp Dijon mustard
2/3 cup crushed saltines
2 tbsp fresh parsley (½ tbsp dried)
¾ tsp salt
½ tsp pepper
1 lb 80% lean ground beef
1 lb 90% lean ground beef
½ cup ketchup
1 tsp Tabasco
½ tsp ground coriander
¼ cup apple cider vinegar
3 tbsp packed brown sugar

Method

Cover a cooling rack with foil; poke holes in foil, place over rimmed baking sheet, and grease lightly.

Sauté onion and celery in butter until just starting to brown; add garlic, thyme, and paprika. Cook, stirring, 1 minute. Add tomato juice; cook, stirring, until thickened (about 1 minute). Set aside to cool.

Whisk broth and eggs together in a large bowl; sprinkle with gelatin. Let stand 5 minutes; stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble in frozen cheese and ground beef.

Mix gently with hands until well-combined; place on prepared foil and shape into a 10x6 oval loaf about 2 inches thick. Bake at 375 for 65 -75 minutes.

Combine remaining ingredients in saucepan; simmer 5 minutes. Glaze meatloaf with half of the sauce; broil for 5 minutes, and then spread with remaining glaze.

Let cool for about 10 to 20 minutes before slicing.

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