A deliciously moist and flavorful meatloaf made with a blend of sirloin and chuck beef, topped with a zesty glaze.
90 minutes
A deliciously moist and flavorful meatloaf made with a blend of sirloin and chuck beef, topped with a zesty glaze.
Monterey Jack Cheese, shredded
0 oz
tablespoons
Onion, chopped fine
each
Celery Rib, chopped fine
each
Fresh Thyme, minced
teaspoons
Garlic Clove, minced
each
teaspoons
Tomato Juice
cups
cups
each
Unflavored Gelatin
teaspoons
Crushed Saltines
cups
Flat Leaf Parsley, minced
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
Ground Sirloin
0 lb
cups
teaspoons
teaspoons
cups
Light brown sugar, packed
tablespoons
1. Prepare Oven and Cheese
Adjust oven rack to the middle position and preheat oven to 375°F. Shred the Monterey Jack cheese and place it on a plate in the freezer until ready to use.
2. Prepare Baking Setup
Tear off a piece of heavy-duty aluminum foil and fold it into a sling that fits neatly on a wire rack. Place the rack in a rimmed baking sheet. Poke several holes in the foil with a skewer for drainage and spray it lightly with vegetable oil spray to prevent sticking.
3. Cook Vegetables
In a 10-inch skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking for about 6 to 8 minutes until soft and lightly browned. Stir in the minced thyme, garlic, and paprika, cooking for another minute until fragrant.
4. Deglaze Pan
Reduce heat to low and pour in the tomato juice, scraping up any browned bits from the skillet with a wooden spoon.
5. Prepare Liquid Mixture
In a medium bowl, whisk together the chicken broth, eggs, and unflavored gelatin until smooth. Add this mixture to the skillet with the vegetables, combining well. Stir in the crushed saltines, parsley, soy sauce, Dijon mustard, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
6. Combine Meat
In a large bowl, combine the ground sirloin and ground beef chuck with the vegetable mixture. Using your hands, gently mix until just combined. Be careful not to overwork the meat, as this can result in a dense loaf. Shape the mixture into a loaf and place it on the prepared foil sling.
7. Prepare Glaze
In a small bowl, whisk together the ketchup, hot sauce, ground coriander, cider vinegar, and brown sugar until smooth. Brush a generous layer of the glaze over the meatloaf, ensuring an even coating.
8. Bake Meatloaf
Place the baking sheet with the meatloaf in the preheated oven. Bake until the internal temperature reaches 160°F, about 45 to 60 minutes. The glaze should be glossy and slightly caramelized. Let the meatloaf rest for 10 minutes before slicing and serving.
For the best flavor and texture, use a blend of sirloin and chuck beef. Sirloin is lean and flavorful, while chuck adds a bit more fat which is crucial for moistness. Make sure your meat is fresh and preferably from a reputable butcher.
Use a meat thermometer to ensure your meatloaf reaches the safe internal temperature of 160°F (71°C). Undercooked meatloaf can be unsafe, and overcooked meatloaf can be dry and unpalatable.
Once out of the oven, let the meatloaf rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicier slice.
Don't be shy with seasonings. Meatloaf requires a good amount of salt and spices to enhance the flavors. Remember that the meat and other ingredients will absorb the seasonings, so what might seem like a lot at first is just right once cooked.
For your zesty glaze, don't hesitate to apply it liberally to the top and sides of the meatloaf. The glaze not only adds flavor but also keeps the exterior moist. Consider reserving some glaze to serve on the side or to apply a fresh layer towards the end of cooking.
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