Ingredients

The following ingredients have 4 Servings
  • 3 ounces Monterey Jack cheese (grated on small holes of box grater (about 1 cup))
  • 1 tablespoon unsalted butter
  • 1 cup onion (chopped fine)
  • 1/2 cup celery (chopped fine (about 1 stalk))
  • 1 clove garlic (minced or pressed through a garlic press (about 1 teaspoon))
  • 2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
  • 1 teaspoon paprika
  • 1/4 cup tomato juice
  • 1/2 cup low-sodium chicken broth
  • 2 large eggs
  • 1/2 teaspoon unflavored gelatin (powdered)
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 2/3 cup crushed saltine crackers
  • 2 tablespoons minced fresh parsley leaves
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground sirloin
  • 1 pound ground beef chuck
  • 1/2 cup Ketchup
  • 1 tsp hot sauce
  • 1/2 tsp ground coriander
  • 1/4 cup cider vinegar
  • 2 tbsp packed light brown sugar

Instruction

  • Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use.
  • 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.
  • 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 (I used a wooden spoon, a fork works well too, just don’t over mix it) until thoroughly combined, about 1 minute.
  • Shape meat mixture into a loaf, or use a loaf pan with a removable draining bottom like mine.
  • Spread half of the glaze over the meatloaf then put in the oven. After 40 minutes in the oven, remove and add remaining glaze. Put back in the oven and cook additional 15-20 minutes. (Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, about 55 to 65 minutes.)
  • Let meat loaf cool about 20 minutes before slicing.