Meatloaf - B'Grnd [Bk] 'Glaze

By Kwasome

If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes.

Ingredients

• Meat Loaf
• 3 oz Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
• 1 Tbs 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 tsp minced fresh thyme leaves
• 1 tsp paprika
• 1/4 cup tomato juice
• 1/2 cup low-sodium chicken broth
• 2 large eggs
• 1/2 tsp unflavored gelatin (powdered)
• 1 Tbs soy sauce
• 1 tsp Dijon mustard
• 2/3 cup crushed saltine crackers
• 2 Tbs minced fresh parsley leaves
• 3/4 tsp table salt
• 1/2 tsp ground black pepper
• 1 lb ground sirloin
• 1 lb ground beef chuck
• Glaze
• 1/2 cup ketchup
• 1 tsp hot pepper sauce
• 1/2 tsp ground coriander
• 1/4 cup cider vinegar
• 3 Tbs packed light brown sugar

Preparation

Step 1

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.