Ingredients for Glazed All Beef Meat Loaf Cook's Illustrated
- Monterey Jack Cheese
- 2 tbsp butter
- Onion
- Celery Rib
- Garlic Clove
- Fresh Thyme
- 1/2 tsp paprika
- 1/2 cup tomato juice
- Chicken Broth
- 2 large eggs
- Unflavored Gelatin
- 2 tbsp soy sauce
- Dijon Mustard
- Dried Parsley
- Kosher Salt
- Black Pepper
- Ground Sirloin
- Ground Chuck
- 1/2 cup crushed saltine crackers
- Ketchup
- Tabasco Sauce
- Ground Coriander
- Cider Vinegar
- Light Brown Sugar
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How to Make Glazed All Beef Meat Loaf Cook's Illustrated
- Preheat oven to 375°F (190°C). Position oven rack in the center.
- Line a baking pan with aluminum foil. Place a wire rack inside the pan.
- Lightly grease the wire rack with cooking spray.
- Grate the cheddar cheese and place it on a plate; freeze until ready to use.
- In a skillet over medium-high heat, melt butter until foamy. Add the chopped onion and celery; cook, stirring occasionally, until caramelized (about 8 minutes).
- Stir in minced garlic, thyme, and paprika. Cook for 1 minute.
- Reduce heat to low. Stir in tomato juice; transfer to a bowl and let cool.
- In a large bowl, whisk together eggs and beef broth. Sprinkle with gelatin and let sit for 5 minutes.
- Stir in soy sauce, Dijon mustard, crushed saltines, parsley, salt, and pepper. Add the cooled onion mixture.
- Gently fold in the ground beef until just combined. Do not overmix.
- Transfer the meat mixture to the prepared wire rack and shape into a 10x6-inch loaf.
- Bake for 55-65 minutes, or until a meat thermometer inserted into the center registers 135-140°F (57-60°C).
- While the meatloaf bakes, prepare the glaze: In a small saucepan, combine ketchup, brown sugar, and Worcestershire sauce. Bring to a simmer and cook until syrupy (about 5 minutes).
- Remove the meatloaf from the oven. Increase oven temperature to broil.
- Spread half of the glaze over the meatloaf. Broil until bubbly and lightly browned.
- Spread the remaining glaze over the meatloaf and broil for another minute, or until bubbly and browned.
- Remove from oven and let rest for 20 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
39g
Fat
49g
Carbs
5g
