Glazed All-Beef Meatloaf

Name: Glazed All-Beef Meatloaf
Yield: Serves 6 to 8
Ingredients: 3 ounces, Monterey Jack cheese, grated on small holes of box grater (about 1 cup); 1 tablespoon, 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 teaspoons, minced fresh thyme leaves; 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 teaspoon, hot pepper sauce; 1/2 teaspoon, ground coriander; 1/4 cup, cider vinegar; 3 tablespoons, packed light brown sugar

96 comments

Appears in Cook's Illustrated January/February 2006

Main Courses

Beef

SERVES6 to 8

TIME2 hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

To create an all-beef meatloaf recipe that could compete with a recipe made with meatloaf mix, we used equal parts ground chuck and sirloin, which provided just the right balance of juicy, tender meat and assertive beefy flavor. Chicken bro...

This is a members' feature.