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Glazed All-Beef Meat Loaf (Cook's Illustrated)

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READY IN:
1hr 45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F and place oven rack in center of oven.
  2. Prepare your cooking pan by placing a cooling rack over a baking pan with sides, then cover with aluminum foil; poke small holes every half inch or so and spray with cooking spray.
  3. Place the grated cheese on a plate and place in the freezer until ready to use.
  4. Heat a skillet over medium high heat, add butter and cook until foamy; add onions and celery, cook, stirring occasionally, until they begin to caramelize, about 8 minutes.
  5. Add in garlic, thyme, paprika; cook, stirring, about a minute.
  6. Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
  7. In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
  8. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
  9. Add ground beef and mix with hands until combined.
  10. Transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
  11. Bake to an internal temperature of 135 to 140 degrees F, about 55 to 65 minutes; remove from oven and set oven to broil.
  12. Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
  13. Stir until syrupy, about 5 minutes.
  14. Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
  15. Let sit 20 minutes before slicing.

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