Try this Glazed Meat Loaf recipe, or contribute your own.
Suggest a better description1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet by placing a metal rack on it and covering with a double layer of tin foil. Punch holes in the tin foil to allow fats to drain. (This works really well, but you can just make this directly on the cooking sheet or in a 9X13" baking dish - then pour off accumulated fat.)
2. Heat butter in 10-inch 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. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches 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 degrees, 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.
If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 6 | ||
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Calories: 782 | ||
Calories from Fat: 475 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.8g | 70 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 499.4mg | 154 % | |
Sodium 1233.4mg | 43 % | |
Potassium 799.3mg | 21 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 29.4g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 782
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