Meat Loaf

Prep Time: less than a minute

Servings: 1

Uploaded by:
   Warren Prince


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Ingredients   

GLAZE
1/2cupKetchup
1/2teaspoonCorianderground
1/4cupVinegar, Cider
3tablespoonSugar, Brownpacked
Default
1tablespoonButter 
1eachOnionchopped fine
1ribCelerychopped fine
2cloveGarlicchopped fine
2teaspoonThyme
1teaspoonPaprika
1/4cupTomato Juice
1/2cupStock, Veal
2eachEgg
1tablespoonSoy Sauce
1teaspoonMustard, Dijon
67/100cupCrackers, Saltinescrushed
2tablespoonParsleychopped
3/4teaspoonSalt
1/2teaspoonPepper, Black
3Cheese, Monterey Jackfrozen
1Ground Sirloin
1Ground Chuck
Optional
1Veal, Ground

Instructions

1. 

preheat oven to 375
Freeze cheese so it crumbles easily

2. 

Mince the onion and celery.

3. 

Heat butter in pan. Saute onion and celery until it begins to brown.

4. 

Add garlic, thyme and paprika. cook another minute

5. 

Reduce heat and add tomato juice. Deglaze pan, and cook till thickened. Set aside to cool.

6. 

Whisk egss. Add cool broth.*** Wisk till well combined. Add soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. mix well.

7. 

Place meat in a large bowl, and crumble cheese over it. Top with onion mixture.

8. 

Mix well.

9. 

Shape into loaf, and smoth sides with wet spatula. Bake till internal temperature of about 135.

10. 

While meat cooks, make glaze. Mix all ingredients and bring to a simmer. Simmer about 5 minutes and let cool

11. 

Baste loaf with about 1/2 of the glaze, and place under broiler for about 5 minutes, till glaze bubbles and starts to brown. Baste again with remaining glaze, and return to broiler again.

12. 

Remove from broiler and allow to set for 20 minutes.

13. 

*** NOTE.... if you don't have veal stock, you may use chicken, but then you have to add 1/2 teaspoon of gelatin to the eggs and broth. let that sit 5 minutes before adding the soy sauce.

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