Comfort Food Classic: Our Favorite Glazed Meatloaf
When you’re in need of comfort food, it’s hard to beat the ease and traditional feel of a classic meatloaf. There are many variations on the dish, but the end product is almost always the same: a loaf of meat that is cut into slices like bread and served, often times with a savory gravy.
Interestingly, while meatloaf as we know it only really entered cookbooks in the late 1900’s, it dates back to the 5th century, originating in the area around what would become Germany and Belgium. This cousin to the Dutch meatball made its way over to America during colonial times where it was made of ground pork and cornmeal. Today, meatloaf typically consists of ground beef, vegetables, and bread crumbs. This recipe, however, calls for something a little different: crushed saltine crackers. Scroll below for the details…
(makes 4-6 servings)
3 ounces grated Monterey Jack cheese
2 tablespoons unsalted butter
1 cup minced onion
1 rib celery, minced
1 tablespoon minced garlic
1 carrot, minced
1/2 cup minced green onion, including the onion greens
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced fresh thyme
1 teaspoon paprika
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/3 cup ketchup for meatloaf, and 1/2 cup for glaze
1 1/2 lbs of ground beef (chuck, or 85% lean)
3/4lbs Italian pork sausage casing removed
1 cup crushed saltine crackers
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Preheat oven to 375 degrees.
Spread the cheese out on a plate and place in the freezer until ready to use.
Lay out a rimmed baking sheet and place a cooling rack in the center. Wrap the cooking rack in foil, and use a skewer to poke holes into the foil, then spray with cooking spray or lightly coat with oil.
Heat the butter in a skillet over medium-high heat until foaming. Add onion, celery, carrot, garlic, and green onions. Cook, stirring occasionally for 5 minutes, or until carrots are tender.
Add salt, black pepper, thyme, paprika, Worcestershire sauce, and 1/3 cup of ketchup. Cook for another minute, then set aside to allow to cool.
Whisk together broth and eggs in a large bowl until combined. Stir in saltines, parsley, and the onion mixture.
Crumble the frozen cheese, then sprinkle over the mixture.
Add ground beef, then mix gently with your hands.
Transfer the meat to the foil on the cooking rack and shape into a 10″ x 6″ rectangle or so, smoothing out the top and edges with a moistened spatula.
Bake about 55 to 65 minutes, or until a thermometer inserted into the center reads 135F to 140F.
Remove the meatloaf from the oven and turn on the broiler.
While the meatloaf is cooking, combine 1/2 cup ketchup, the hot pepper sauce, ground coriander, cider vinegar, and brown sugar in a small saucepan.
Bring to a simmer over medium heat and cook, stirring frequently until thick and syrupy (about 5 minutes).
Spread half the glaze over the cooked meatloaf , then place under the broiler.
Cook for about 5 minutes, or until glaze bubbles and begins to brown.
Remove the meatloaf from the oven again and spread on the remaining glaze, then broil for another 5 minutes.
Let the meatloaf cool 20 minutes before slicing and serving.