Glazed All-Beef Meatloaf

Name: Glazed All-Beef Meatloaf
Ingredients: 3 ounces, Monterey Jack cheese, grated on small holes of box grater (about 1 cup); 1 tablespoon, unsalted butter; 1 , medium onion, chopped fine (about 1 cup); 1 medium rib, celery, chopped fine (about 1/2 cup); 1 medium clove, garlic, minced or pressed through a garlic press (about 1 teaspoon); 2 teaspoons, minced fresh thyme leaves; 1 teaspoon, paprika; 1/4 cup, tomato juice; 1/2 cup, low-sodium chicken broth; 2 , large eggs; 1/2 teaspoon, unflavored gelatin (powdered); 1 tablespoon, soy sauce; 1 teaspoon, Dijon mustard; 2/3 cup, crushed saltine crackers; 2 tablespoons, minced fresh parsley leaves; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 pound, ground sirloin; 1 pound, ground beef chuck; 1/2 cup, ketchup; 1 teaspoon, hot pepper sauce; 1/2 teaspoon, ground coriander; 1/4 cup, cider vinegar; 3 tablespoons, packed light brown sugar

Main Courses
Beef

Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

An all-beef meatloaf may be convenient, but it's also tough, dry, and dense. We went through 260 pounds of beef to find the best way to lighten the loaf.

SERVES 6 to 8

TIME 2 hours, plus 20 minutes cooling

Why This Recipe Works

This is a members' feature.