Categories: in progress
Ingredients
- 1 Tbsp butter
- 1 med onion, chopped fine
- 1 rib celery, chopped fine
- 1 clove garlic, minced
- 2 tsp minced fresh thyme leaves
- 1 tsp paprika
- 1/4 cup tomato juice
- 1/2 cup chicken broth
- 2 eggs
- 1/2 tsp gelatin
- 1 tsp dijon mustard
- 2 Tbsp minced parsley leaves
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 lb ground chuck
- 1 lb ground sirlion
- Glaze
- 1/2 c ketchup
- 1 tsp hot pepper sauce
- 1/2 tsp ground coriander
- 1/4 cider vinegar
- 1-2 Tbsp honey
Directions
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heat oven to 375
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Heat butter in skillet over med-high until foaming, add onion and celery until beginning to brown. Add garlic, thyme, and paprika and cook, stirring, until fragrant. Reduce heat to low and add tomato juice. Scrape pan and cook until thickened, about 1 min. Transfer to blender and puree.
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Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in mustard, parsley, salt, pepper, and onion mixture. Add ground beef; mix gently with hands until combined. Transfer meat to perforated foil rectangle and shape into 2 inch tall oval. Smooth.
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Bake until an instant read thermometer inserted into center reads 135-140 degrees, 55-65 minutes. Remove from over and turn on broiler.
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Combine glaze ingredients and cook until syrupy. Spread 1/2 glaze over cooked meatloaf and broil 5 min. Spread with remaining glaze and broil 5 min. more. Let cool 20 and slice.