Glazed Meatloaf
Description
Take that boring meatloaf to a higher level with this glazed meatloaf. This meatloaf is more flavorful because it's made with all beef and the amazing glaze provides extra deliciousness.
Ingredients
3 oz. (1 c.) Monterey Jack cheese, shredded on small holes of a box grater
1 T. unsalted butter
1 onion, finely chopped
1 celery rib, finely chopped
2 t. finely chopped thyme
1 t. paprika
1 garlic clove, minced
1/4 c. tomato juice
1/2 c. chicken broth
2 large eggs
½ t. unflavored gelatin
2/3 c. crushed saltine crackers
2 T. finely chopped parsley
1 T. soy sauce
1 t. Dijon mustard
3/4 t. salt
1/2 t. pepper
1 lb. 90% lean ground sirloin
1 lb. 80% lean ground chuck
Glaze:
1/2 c. ketchup
1/4 c. cider vinegar
3 T. packed light brown sugar
1 t. hot sauce
1/2 t. ground coriander
Directions
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Meatloaf:
Adjust oven rack to the middle position. Preheat oven to 375 degrees.
Spread cheese on a plate; place in freezer until ready to use.
Set a wire rack on a rimmed baking sheet. Fold a sheet of aluminum foil to form 10x 6 inch rectangle; center the foil on the rack; poke holes in foil with a skewer about 1/2 inch apart; spray foil with vegetable oil spray.
Melt butter in a 10 inch skillet over medium-high heat; add onion and celery; cook, stirring occasionally, until beginning to brown, 6 - 8 minutes. Add thyme, paprika and garlic; cook, stirring, until fragrant, about 1 minute. Reduce heat to low; add tomato juice; cook, scraping up any browned bits, until thickened, about 1 minute. Transfer mixture to a small bowl; set aside to cool.
Whisk broth and eggs together in large bowl until combined; sprinkle gelatin over the liquid; let sit for 5 minutes. Stir in crackers, parsley, soy sauce, mustard, salt, pepper and onion mixture. Crumble frozen Monterey Jack cheese into coarse powder; sprinkle over mixture. Add sirloin and chuck; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle; shape into 10x 6 inch oval, about 2 inches high. Smooth top and edges of meatloaf with a moistened spatula. Bake until loaf registers 135 - 140 degrees, 55 minutes to 65 minutes. Remove meatloaf from oven. Turn on broiler.
Glaze:
While meatloaf is baking, combine glaze ingredients in small saucepan; bring to simmer over medium heat; cook, stirring, until thick and syrupy, about 5 minutes.
With a rubber spatula, spread half of the glaze evenly over the cooked meatloaf; place under broiler; broil until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven; evenly spread meatloaf with remaining glaze; place back under broiler; cook until glaze is bubbling and beginning to brown, about 5 minutes.
Allow meatloaf to cool for about 20 minutes before slicing.
6-8 servings.
*If you can’t find chuck and/or sirloin, substitute 85% lean ground beef.