ALL-BEEF MEATLOAF

ALL-BEEF MEATLOAF image

Categories Beef

Yield 6-8

Number Of Ingredients 19

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 garlic clove, 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 style mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound ground sirloin
1 pound ground beef chuck

Steps:

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 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 meatloaf from oven and turn on broiler.