The Baker Sisters

Ingredients

• 1 pound ground sirloin (90/10)
• 1 pound ground chuck (80/20)
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 tablespoon butter
• 1 garlic clove, through press
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon paprika
• 1 teaspoon unflavored gelatin powder
• 1/4 cup tomato juice
• 1/2 chicken broth
• 2 eggs
• 1 tablespoon soy sauce
• 1/2 teaspoon dijon mustard
• 2/3 cup crushed saltines
• 2 tablespoons minced parsley (fresh)
• 3/4 tespoon salt
• 1/ teaspoon black pepper
• I cup Monterey Jack cheese, grated

Directions

1. Preheat oven to 375.
2. Place grated cheese into freezer until ready for use.
3. Melt butter in large skillet and add onions and celery.
4. Once soft, add thyme, paprika, garlic and tomato juice.
5. After 2 or 3 minutes, remove from skillet and set aside.
6. In a large bowl, mix broth and eggs together and sprinkle gelatin over top; let sit for 5 minutes.
7. Whisk in soy sauce, mustard, parsley leaves, salt, pepper, crackers and onion mixture.
8. Add grated cheese and ground beef to bowl and mix gently using your hands.
9. Shape meatloaf on a foiled cookie sheet into a 10×6 rectangle.
10. Bake until internal temperature reads 140 degrees, about 1 hour.

Source: Cook’s Illustrated