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Glazed All-Beef Meat Loaf

Sunday, July 26, 2015
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(adapted from Cook’s Illustrated)



1 Tablespoon butter
1 medium onion  (about 1 cup)
1 medium rib celery mined (About 1/2 cup)
1 medium clove garlic, minced or pressed
2 teaspoons fresh thyme
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2 Tablespoons minced parsley leaves
3/4 teaspoon table salt
1/2 teaspoon black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck  (Or use 85% Ground beef.)
21 saltines, crushed


1/2 cup ketchup
1 teaspoon Tabasco
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 Tablespoons packed light brown sugar


1. Adjust oven rack to middle position; heat oven to 375°. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″X6″ rectangle. Place it on a cooling rack placed inside a baking  pan with sides.  Using a skewer, poke holes in the aluminum foil every 1/2″.  Spray the foil with non-stick vegetable spray before putting the meat loaf on it.

2. Heat butter in 10″ 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.  Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10×6″ oval about 2″ high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135° to 140°, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

4. While meat loaf cooks, combine ingredients for glaze 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.

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