Glazed All Beef Meatloaf Atk Recipes

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

GLAZED ALL-BEEF MEAT LOAF (COOK'S ILLUSTRATED)

Steps:

• Preheat oven to 375 degrees F and place oven rack in center of oven.
• Prepare your cooking pan by placing a cooling rack over a baking pan with sides, then cover with aluminum foil; poke small holes every half inch or so and spray with cooking spray.
• Place the grated cheese on a plate and place in the freezer until ready to use.
• Heat a skillet over medium high heat, add butter and cook until foamy; add onions and celery, cook, stirring occasionally, until they begin to caramelize, about 8 minutes.
• Add in garlic, thyme, paprika; cook, stirring, about a minute.
• Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
• In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
• Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
• Add ground beef and mix with hands until combined.
• Transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
• Bake to an internal temperature of 135 to 140 degrees F, about 55 to 65 minutes; remove from oven and set oven to broil.
• Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
• Stir until syrupy, about 5 minutes.
• Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
• Let sit 20 minutes before slicing.

GLAZED ALL-BEEF MEATLOAF (ATK)

Steps:

• 1. MEAT LOAF: Adjust oven rack to middle position. Heat oven to 375F. Spread cheese on a plate and place in freezer until ready to use. To prepare baking sheet, set a metal cooling rack over a rimmed baking sheet. Fold a sheet of heavy-duty aluminum foil to form a 10" by 6" rectangle. Center foil on cooling rack and poke holes in foil with a skewer (about 1/2" apart). Spray foil with nonstick cooking spray. 2. Heat butter in 10" skillet over med-hi until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 mins. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 min. Reduce heat to low, add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 min. 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 mins. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into a coarse powder and sprinkle over mixture. Add ground beef; mix gently with your hands until thoroughly combined, about 1 min. Transfer the meat to foil and shape into a 10" by 6" oval about 2" high. Smooth top and edges of meatloaf with a moistened spatula. Bake until instant-read thermometer reads 135F-140F, 55-65 mins. Remove meat loaf from oven and turn on the broiler. 4. For glaze: While meatloaf cooks, combine ingredients for glaze in a small saucepan; bring to simmer over med heat and cook, stirring, until thick and syrupy, about 5 mins. Spread half of glaze evenly over cooked meatloaf with a rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 mins. Remove the 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 mins more. Let meatloaf cool about 20 mins before slicing.