![]() 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. 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. Remove meat loaf from oven and turn on broiler. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture.Ĭrumble frozen cheese into coarse powder and sprinkle over mixture.Īdd ground meat mix gently with hands until thoroughly combined, about 1 minute. Sprinkle gelatin over liquid and let stand 5 minutes. Whisk broth and eggs in large bowl until combined. Transfer mixture to small bowl and set aside to cool. Heat butter in a skillet over medium-high heat, add onion and celery and cook, stirring occasionally, until beginning to brown.Īdd garlic, and paprika and cook, stirring, until fragrant, about 1 minute. Then put pan or rack in another pan to catch drips and prevent your oven from smoking you out of the house. Prepare baking sheet-cover a broiler pan or a cookie cooling rack with two layers of foil and punch holes in it so fat can drain. Spread cheese on plate and place in freezer until ready to use. Enjoy!ģ ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)ġ medium onion, chopped fine (about 1 cup)ġ medium rib celery, chopped fine (about 1/2 cup)ġ medium clove garlic, minced (about 1 teaspoon)ġ/2 teaspoon unflavored gelatin (powdered)Ģ tablespoons minced fresh parsley leaves I will guarantee it's the best meatloaf you've ever had in your life. But rest assured, it's not! It's absolutely wonderful. When I first saw the gelatin in the ingredient list, I envisioned Jell-O meatlof. The powdered gelatin mimics veal stock, which is able to absorb more moisture and keep it held in the meatloaf. All beef meatloaves are usually dry and brittle. This was featured in Cooks Illustrated a few months ago.
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