Ingredients: |
Ingredients: 3 oz Monterey Jack or Sharp Cheddar cheese, grated on small holes of cheese grater, about 1 cup
1 Tbsp unsalted butter
1 medium onion, chopped fine (about 1 c)
1 medium rib celery, chopped fine (about 1/2 c)
1 clove garlic, minced or pressed (about 1 tsp)
2 tsp minced fresh thyme
1 tsp paprika
1/4 c tomato juice or tomato sauce
1/2 c chicken broth
2 eggs
2 tsp unflavored gelatin
1 Tbsp soy sauce
1 tsp Dijon mustard
2/3 c crushed saltine crackers
2 Tbsp minced fresh parsley (or chives)
3/4 tsp salt
1/2 tsp ground black pepper
1 lb ground sirloin*
1 lb ground chuck*
*I used 2 lb 93% lean ground beef
GLAZE
1/2 c ketchup
1 tsp hot pepper sauce (Tabasco or similar)
1/2 tsp ground coriander
1/4 c cider vinegar
3 Tbsp packed light brown sugar
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Directions: |
Directions:Adjust oven rack to middle position, preheat to 375º. Spread cheese on plate and place in freezer. Fold aluminum foil to a 10 by 6 inch rectangle. Center foil on a metal cooling rack (or roasting rack) and place over a rimmed baking sheet (or roasting pan). Poke holes in the foil with a skewer. Wipe the foil with oil.
Heat butter in 10 inch skillet over Med-High heat until foaming; add onion and celery and cook, stirring, until fragrant (about 1 minute). Reduce heat to low and add tomato juice, thyme and paprika. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
Whisk broth and eggs in large bowl until combined. Sprinke 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 meatloaf 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.
While meatloaf cooks, combine ingredients for glaze in a small saucepan, bring to a simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula, place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf 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 minute more. Let meatloaf cool about 20 minutes before slicing. |
This recipe for Roberts Meat Loaf is from