Week 9 Meatloaf


I can’t believe that I have never made a meatloaf! Luckily, this recipe turned out the best meatloaf I had ever had.

4 ounces hard white cheese (cheddar, fontina, etc.), grated
1 tbsp butter
2 onions, chopped
2 celery stalks, minced
2 teaspoons minced fresh thyme
1 teaspoon paprika
4 garlic cloves
1/4 cup tomato sauce
1/2 cup broth
2 eggs
1/2 teaspoon gelatin
2/3 cup crushed crackers (ritz or saltines)
2 tablespoons fresh parsley leaves
1 tablespoon soy sauce
1 teaspoon Dijon mustard
3/4 teaspoon salt
Black pepper to taste
1.25 pound ground beef
1 pound ground pork

1.) Preheat the oven to 375 degrees.

2.) Cover a cooling rack with aluminum foil, poke some holes in it and place it over a cookie sheet.

3.) Melt the butter in a skillet over medium high heat. Add the onion and celery and cook, stirring occasionally until the onions start to turn brown, 15 minutes. Add the thyme, paprika and garlic and cook for about 1-2 minutes, until fragrant. Set the heat to low and add the tomato sauce. Scrape up any browned bits from the bottom of the pan. Cook until thickened, about 1 minutes. Put in a bowl and set aside to cool.

4.) Wisk the broth and the eggs together in a large bowl until combined. Add the gelatin and allow to bloom for 5 minutes. Stir in the crackers, parsley, soy sauce, mustard, onion mixture, salt and pepper. Mix in the cheese. Add the beef and the pork and mix thoroughly. Use your hands if that makes it easy.

5.) Form the meat into a loaf and then place it on the covered cooling rack for baking. The loaf should measure about a foot long and 2 inches tall.

6.) Bake for 55 minutes or until it measures 16 on an instant read thermometer.


1/2 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons brown sugar

1.) Combine the glaze ingredients in a sauce pan and cook, stirring until it thickens, about 5 minutes.

2.) Spread half of the glaze on the meatloaf and place it under the broiler until it begins to brown.

3.) Remove from the oven and spread the rest of the glaze on the meatloaf. Return it under the broiler for another 5 minutes until the glaze begins to brown.

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