90 minutes
A classic meatloaf recipe with a tender beef blend, Monterey Jack cheese, and a zesty glaze that brings a burst of flavor to every slice.
Monterey Jack Cheese, grated finely
0 oz
tablespoons
Medium Onion, finely chopped
cups
Celery Rib, finely chopped
cups
Garlic Clove, minced
teaspoons
Fresh Thyme, minced
teaspoons
teaspoons
Tomato Juice
cups
Low-Sodium Chicken Broth
cups
each
Unflavored Gelatin, powdered
teaspoons
tablespoons
teaspoons
Saltine Crackers, crushed
cups
Parsley, minced
tablespoons
teaspoons
teaspoons
Ground Sirloin
0 lb
cups
teaspoons
teaspoons
cups
Light brown sugar, packed
tablespoons
1. Cheese Prep
Place grated cheese on a plate and freeze.
2. Oven Setup
Preheat the oven to 375°F and prepare a baking sheet.
3. Vegetable Sauté
In a skillet, melt butter over medium-high heat. Add onion and celery; cook until browned (6-8 minutes). Stir in garlic, thyme, and paprika for 1 minute. Add tomato juice, cooking until thickened, then cool in a bowl.
4. Egg Mixture
Whisk broth and eggs in a large bowl. Sprinkle with gelatin and wait 5 minutes. Incorporate soy sauce, mustard, crushed crackers, parsley, salt, and pepper. Mix in the onion blend.
5. Cheese and Meat
Crumble frozen cheese into the egg mixture. Add ground sirloin and beef chuck, mixing gently. Form a 10x6-inch meatloaf on foil.
6. Bake
Cook meatloaf until the internal temperature reaches 135-140°F (55-65 minutes). Prepare broiler.
7. Glaze Prep
Combine ketchup, hot pepper sauce, coriander, vinegar, and brown sugar in a saucepan; simmer until thick (about 5 minutes).
8. Broil with Glaze
Apply half the glaze to the meatloaf. Broil until it bubbles (5 minutes). Repeat with the remaining glaze.
9. Rest and Serve
Let the meatloaf cool for 20 minutes before slicing.
For a decadent touch, wrap the meatloaf in strips of bacon before baking, which will add a smoky flavor and a crispy exterior.
Grate carrots, zucchini, or sweet potatoes into the meat mixture for added moisture and a nutritional boost.
Use barbecue sauce mixed with a bit of honey for a smoky, sweet topping.
Replace beef with ground turkey for a lighter version. Add some grated zucchini for moisture.
Finely chop and sauté a variety of mushrooms, such as cremini or shiitake, and fold them into the mix for an earthy flavor.
Opt for a mix of ground beef with varying fat contents. A combination of 80/20 (80% lean, 20% fat) and 90/10 will give you a rich flavor while keeping the meatloaf tender and juicy. Avoid going too lean, as the fat is crucial for flavor and moisture.
Allow the meatloaf to rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring each slice is succulent.
Use an instant-read thermometer to ensure the internal temperature reaches 160°F (71°C). This confirms that your meatloaf is cooked through but not overdone.
To ensure your meatloaf is moist, create a panade of bread crumbs and milk and let it form a paste. This acts as a binder and keeps the meatloaf tender, a secret weapon used by savvy chefs.
Your zesty glaze should balance sweetness, tanginess, and heat. Use ketchup, brown sugar, apple cider vinegar, and a hint of hot sauce or mustard for a complex glaze.
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