Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf
This meat loaf is moist and slightly unctuous, each slice holding together beautifully and so tasty... This recipe uses only beef not the standard beef, pork, veal mix but has the same characteristics of one that has the traditional mix.
Serves: 6 to 8
  • Meatloaf
  • 3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped fine (about 1 cup)
  • 1 medium rib celery, chopped fine (about ½ cup)
  • 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
  • 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon paprika
  • ¼ cup tomato juice or tomato juice substitute*
  • ½ cup low-sodium chicken broth
  • 2 large eggs
  • ½ teaspoon unflavored gelatin (powdered)
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • ⅔ Cup crushed saltine crackers
  • 2 tablespoons minced fresh parsley leaves
  • ¾ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 1 pound ground sirloin
  • 1 pound ground beef chuck
  • Glaze
  • ½ cup ketchup
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon ground coriander
  • ¼ cup cider vinegar
  • 3 tablespoons packed light brown sugar
  1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).
  2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
  3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle covered metal cooling rack which has been placed in a rimmed baking sheet (see note at bottom) and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meatloaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.
  4. While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.
Can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not paste-like. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes. Don't have Tomato Juice substitute 1 part tomato past to 4 parts water mix (viola tomato Juice)


Foil Covered Cooling Rack In Rimmed Baking SheetAllowing meat loaf to stew in its own juices makes for a greasy mess. Here's our solution: Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray.

Tex-Mex Cowboy Meatloaf & Potato Casserole


Tex-Mex Cowboy Meatloaf & Potato Casserole
This is an easy comfort food it is like a Meatloaf meets Sheppard’s Pie round a Cowboy Campfire.(… it’s got BACON and Cheese what can be better..)
Serves: 6
Prep time: 
Cook time: 
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  • 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes*
  • 1 pound ground meat lean
  • 1 medium onion finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp. olive oil
  • ⅓ cup bread crumbs seasoned
  • ¼ cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse**
  • 1 egg lightly beaten
  • 1 tsp. chili powder
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 2 tbsp. yellow mustard
  • ⅔ cup evaporated milk
  • 1 tbsp. butter
  • 1 cup crisp crumbled bacon
  • 1 cup crispy fried onions canned
  • cup Mexican blend cheese shredded***
  1. Preheat the oven to 375 F
  2. In a medium skillet, heat the olive oil over medium high heat.
  3. Add the chopped onions, garlic and red pepper and cook for about 3-4 minutes or until they're soft. Do not allow them to brown, turn the heat down if necessary. Remove them from the heat and allow to cool.
  4. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, garlic, breadcrumbs, Barbecue Sauce, egg, chili powder, mustard, pepper and salt until well mixed. Gently press into bottom of baking dish.
  5. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to from heat source.
  6. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
  7. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
*To save time rather than mashing potatoes I used 1 package of Resers Sensational Side –Creamy Mashed Potatoes . Mixed in ⅓ Cup evaporated milk and the tbsp. of butter.
**Used Tony Roma’s Carolina Honey’s Barbecue Sauce as the Co-op did not carry Jack Daneil’s barbecue Sauce.
*** Also substituted Kraft Habanero Heat Shredded Cheese to add a little extra zing.


Cabbage Rolls with Beef,Rice & Raisins


Cabbage Rolls
These cabbage rolls are stuffed with ground beef, onion, raisins and rice, then topped with a scrumptious tomato-based sauce. They are so simple to make and so very tasty. Don’t omit the raisins because they definitely add a dimension of flavor
Serves: 4 to 5 (2 cabbage rolls per serving)
Prep time: 
Cook time: 
Total time: 
  • 2 Tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 medium head (about 2 pounds) green cabbage
  • 1 pound ground beef
  • ½ cup cooked rice (white or brown)
  • ¼ cup raisins (I use golden)3/4 teaspoon salt
  • 1 can (16 ounces) tomato sauce
  • ½ cup beef broth
  • ½ teaspoon paprika
  • sour cream, for serving (optional)
  1. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.
  2. In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.
  3. Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
  4. In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant ⅓ cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.
  5. In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.
Can substitute Minute Rice ready to serve 125 g (which is about ½ cup) Long grain and wild rice the ½ cup serving container type. Instead of ½ cup cooked rice used

Substitute 1 680 ml can of tomato sauce (about 23 oz.) omit the broth and add 1 tsp. of Beef --better than Bouillon concentrate

Variations you could also try: To the onion added one shallot

Add 2 spicy Italian sausages (taken out of the casing)-Into the ground beef

Use the extra cabbage to line the bottom of the casserole dish leaves and place the rest on top of the rolls before adding the sauce.©2012 Website by