Awesome glazed meatloaf not cooked in a pan.
1. Adjust oven rack to middle position; heat oven to 375. Spread CHEESE on plate and place in freezer until ready to use. Prepare baking sheet (Fold heavy duty aluminum foil to form a 10" x 6" rectangle. Center fold on metal cooking rack and place rack over a rimmed baking sheet. Poke holes in foil with skewer (about half an inch apart). Spray foil with nonstick cooking spray).
2. Heat BUTTER in 10" 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, 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 shape into 10" x 6" oval about 2" 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, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.
4. While meat loaf cooks, combine ingredients for the glaze in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half the 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.
Glazed Meat Loaf, Cooks Illustrated, Jan/Feb 2006, pg 19
https://www.cooksillustrated.com/
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 674 | ||
Calories from Fat: 390 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 257mg | 79 % | |
Sodium 653.1mg | 23 % | |
Potassium 811.6mg | 21 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 25.4g | ||
Protein 43g | 61 % | |
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: 674
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