NRode’s Meatloaf

NRode’s Meatloaf

This is another recipe I cannot remember where it came from (I think it is a variation from a Cooks Cupboard recipe)  because  I got it years ago and have refined over and over.  It is well worth the work.  The only non-organic is the Knox Gelatin.  All cheeses are from cows not treated with rBST.  Beef should be good quality grass fed.

Preheat oven to 375 °

1 cup fine grated Jack cheese (provolone, parmesan or romano or combo of the three works just as well).

Step 1... Spread cheese on plate and place in freezer until ready to use.

1... ...tablespoon of butter

1... ...cup chopped onion

1/2... cup chopped celery

1 or two chopped fine garlic cloves (or garlic salt 1 tblspoon) or (minced garlic 1 tblspoon)

2 teaspoons chopped  fresh thyme leaves (dry works well too)

1 to 2 teaspoons (Hungarian) paprika

1/4 to 1/2 cups of vegetable juice with 1/2 tsp cayenne pepper mixed in

Step 2... Heat butter in 10 inch skillet until foaming....add onion and celery an cook stirring til starting to brown.  Add garlic, thyme, and paprika continue cooking til it smells good about a minute.  Turn heat to low and add Veg juice...cook stirring to scrape up browned bits from pan, until thickened...this usually takes about a minute.  Put mixture in small bowl and set aside to cool.

Step 3...Whisk eggs til mixed well, then add broth and whisk  to combined.  Sprinkle gelatin on mixture...let stand for 5 minutes.  Stir in soy sauce , mustard, panko crumbs, parsley, salt and pepper, and cooled onion mixture...crumble froze cheese into corse type powder (or at least small bits)  and sprinkle over mixture.

1/2 teaspoon unflavored (Knox) gelatin.

1/2 cup chicken broth

2 large eggs

1 tablespoon soy sauce

2 teaspoons dry mustard (or 1 teaspoon of dijon)

2/3 cup panko bread crumbs (or you can sub saltine crackers...no as good though)

2 tablespoons minced fresh parsley

1 teaspoon table salt

1 teaspoon black pepper (corse ground is best)

Step 4...Add ground beef mix with hands til mixed well 

1 pound ground chuck

1 pound ground sirloin

Step 5...form/shape into a loaf on a foil lined cookie sheet. (if you wet your hands with warm water you can shape the meat better and smooth it)

Bake for 60 to 65 minutes.

Glaze

1 bottle of Chili Sauce

1 tablespoon Dark Brown sugar

1 tablespoon of dry mustard

Heat in small sauce pan til bubbly...let cool.

Last half hour of meatloaf baking time pour glaze over top, spread down sides, continue baking til thermometer reads 140 degrees.