Modern Meatloaf recipe
Try your hand at this company-worthy, beautifully sliceable meatloaf. It’s like mom used to make, only better.
  • Makes: 6-10 servings
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 15 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: To be heart-healthy, choose ground beef that’s at least 90% lean. Check labels for the lean (90%) to fat (10%) ratio. 93/7 ground beef is even leaner.


  • 1 cup Monterey Jack cheese, grated, frozen in a single layer
  • 1 tablespoon unsalted butter
  • 1 cup onions, finely chopped
  • ½ cup celery, finely chopped
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh thyme leaves, minced
  • 1 teaspoon paprika
  • ¼ cup tomato juice
  • ½ cup low-sodium chicken broth
  • 2 large eggs
  • ½ teaspoon unflavored powdered gelatin
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • ⅔ cup crushed saltine crackers
  • 2 tablespoons fresh parsley leaves, minced
  • ¾ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 1 pound ground sirloin
  • 1 pound ground chuck


  • ½ cup ketchup
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon ground coriander
  • ¼ cup apple cider vinegar
  • 3 tablespoons packed light brown sugar

See Also:  Pesto Cheese-Stuffed Shells


  1. Preheat oven to 375 degrees and adjust oven rack to middle position. Freeze cheese in single layer until ready to use (for easy crumbling).
  2. Heat butter in 20-inch skillet over medium-high heat until foaming. Add onion and celery, stirring occasionally, until it begins to brown. Add garlic, thyme, paprika and cook, stirring occasionally, for about one minute. Reduce heat to low and add tomato juice. Cook until thickened, transfer to small bowl and set aside to cool.
  3. Whisk broth and eggs in large bowl to combine. Sprinkle gelatin over liquid and let stand five minutes. Stir in soy sauce, mustard, crackers, parsley, salt, pepper and onion mixture. Crumble frozen cheese into a coarse powder and sprinkle over mixture. Add ground beef and mix gently with hands until thoroughly combined. Transfer meat to foil “loaf pan” and shape into 10-by-6-inch oval about 2 inches high. Smooth top and edges with spatula.
  4. Bake until internal temperature is 135-140 degrees on a meat thermometer (about 55-65 minutes). Remove from oven and turn on broiler.
  5. 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).
  6. Spread half of glaze evenly over cooked meat loaf with 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 brown, about 5 minutes more.
  7. Let cool about 20 minutes before slicing and serving.

Tips & Notes

To keep meatloaf from stewing in its own juices (which can make it taste greasy), use heavy-duty aluminum foil to make a 10-by-6-inch rectangle. Center the rectangle on a metal cooling rack and place it on a rimmed baking sheet. Poke holes in the foil with a skewer and spray with nonstick cooking spray.


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