SERVES 6 TO 8
If you can’t find chuck and/or sirloin, substitute 85 percent lean ground beef.
MEATLOAF |
|
3 |
ounces Monterey Jack cheese, shredded on the small holes of a box grater (about 1 cup) |
1 |
tablespoon unsalted butter |
1 |
medium onion, minced |
1 |
medium celery rib, minced |
2 |
teaspoons minced fresh thyme leaves |
1 |
teaspoon paprika |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
¼ |
cup tomato juice |
½ |
cup low-sodium chicken broth |
2 |
large eggs |
½ |
teaspoon unflavored powdered gelatin |
⅔ |
cup crushed saltines |
2 |
tablespoons minced fresh parsley leaves |
1 |
tablespoon soy sauce |
1 |
teaspoon Dijon mustard |
¾ |
teaspoon table salt |
½ |
teaspoon ground black pepper |
1 |
pound 90 percent lean ground sirloin (see note) |
1 |
pound 80 percent lean ground chuck (see note) |
GLAZE |
|
½ |
cup ketchup |
¼ |
cup cider vinegar |
3 |
tablespoons light brown sugar |
1 |
teaspoon hot sauce |
½ |
teaspoon ground coriander |
1. FOR THE MEATLOAF: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the cheese on a plate and place in the freezer until ready to use. To prepare the baking sheet, set a wire rack over a rimmed baking sheet. Fold a sheet of heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on the rack and poke holes in the foil with a skewer (about half an inch apart). Spray the foil with vegetable oil spray or use nonstick foil.
2. Melt the butter in a 10-inch skillet over medium-high heat; add the onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add the thyme, paprika, and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to low and add the tomato juice. Cook, stirring to scrape up the browned bits from the pan, until thickened, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
3. Whisk the broth and eggs together in a large bowl until combined. Sprinkle the gelatin over the liquid and let stand for 5 minutes. Stir in the saltines, parsley, soy sauce, mustard, salt, pepper, and onion mixture. Crumble the frozen cheese into a coarse powder and sprinkle over the mixture. Add the sirloin and chuck; mix gently with your hands until thoroughly combined, about 1 minute. Transfer the meat to the foil rectangle and shape into a 10 by 6-inch oval about 2 inches high. Smooth the top and edges of the meatloaf with a moistened spatula. Bake until the center of the loaf registers 135 to 140 degrees on an instant-read thermometer, 55 to 65 minutes. Remove the meatloaf from the oven and turn on the broiler.
4. FOR THE GLAZE: While the meatloaf cooks, combine the glaze ingredients in a small saucepan; bring to a simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of the glaze evenly over the cooked meatloaf with a rubber spatula; place under the broiler and cook until the glaze bubbles and begins to brown at the edges, about 5 minutes. Remove the meatloaf from the oven and spread evenly with the remaining glaze; place back under the broiler and cook until the glaze is again bubbling and beginning to brown, about 5 minutes more. Let the meatloaf cool for about 20 minutes before slicing.