| 0.5 cup | Ketchup |
| 0.5 tsp | Coriander, ground |
| 0.25 cup | Vinegar, Cider |
| 3.0 TBSP | Sugar, brown, packed |
| 1.0 TBSP | Butter |
| 1.0 each | Onion, chopped fine |
| 1.0 rib | Celery, chopped fine |
| 2.0 clove | Garlic, chopped fine |
| 2.0 tsp | Thyme |
| 1.0 tsp | paprika |
| 0.25 cup | Tomato Juice |
| 0.5 cup | Stock, Veal |
| 2.0 each | Egg |
| 1.0 TBSP | Soy Sauce |
| 1.0 tsp | Mustard, Dijon |
| 0.67 cup | Crackers, Saltines, crushed |
| 2.0 TBSP | Parsley, chopped |
| 0.75 tsp | salt |
| 0.5 tsp | Pepper, Black |
| 3.0 ounce | Cheese, Monterey jack, frozen |
| 1.0 lb | Ground Sirloin |
| 1.0 lb | Ground Chuck |
| 1.0 lb | Veal, ground |
preheat oven to 375
Freeze cheese so it crumbles easily
Mince the onion and celery.
Heat butter in pan. Saute onion and celery until it begins to brown.
Add garlic, thyme and paprika. cook another minute
Reduce heat and add tomato juice. Deglaze pan, and cook till thickened. Set aside to cool.
Whisk egss. Add cool broth.*** Wisk till well combined. Add soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. mix well.
Place meat in a large bowl, and crumble cheese over it. Top with onion mixture.
Mix well.
Shape into loaf, and smoth sides with wet spatula. Bake till internal temperature of about 135.
While meat cooks, make glaze. Mix all ingredients and bring to a simmer. Simmer about 5 minutes and let cool
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.
Remove from broiler and allow to set for 20 minutes.
*** 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.