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The BEST Meat Loaf Ever Recipe!

So Nana had been jonesin for some meatloaf for several weeks. I'd missed that old familiar flavor myself. but since I am still abstaining from beef and pork, I needed to modify. So I found this recipe online and gave it a try. WoW! Served with some homemade mashed potatoes? Amazing!

A hint from the author: Don't over mix the meat, it will make your meatloaf tough. use a fork, or a wooden spoon, but only mix until everything comes together, you don't want to compact it and smash it all together.

THE BEST MEATLOAF EVER RECIPE
3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup) (I used Mozzarella)
1 tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about ½ cup)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves (I used 3/4 teaspoon dried thyme leaves)
1 teaspoon paprika
¼ cup tomato juice (I used fresh tomato juice I had in the freezer)
½ cup low-sodium chicken broth (I used my homemade chicken broth)
2 large eggs
½ teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
⅔ cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
¾ teaspoon table salt
½ teaspoon ground black pepper
* 1 pound ground sirloin
* 1 pound ground beef chuck
I used 2 pounds ground turkey in mine. It turned out incredible. But for those that prefer to eat cows, I lef the original instructions ;)

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.

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 (see below) in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf 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 minutes more.

Let meat loaf cool about 20 minutes before slicing.

Glaze
½ cup ketchup
1 teaspoon hot pepper sauce
½ teaspoon ground coriander
¼ cup cider vinegar
3 tablespoons packed light brown sugar

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