Which is an interesting suggestion.
Here is his first attempt - America's Test Kitchen's All Beef Meatloaf.
"The Complete America's Test Kitchen TV Show Cookbook" (Google Affiliate Ad).
Back when we had a DVR, America's Test Kitchen was a frequent Saturday afternoon marathon viewing at our house. I love how they use the best ingredients, and try out all kinds of techniques to make things truly the best that they can be. In addition to marathon watching, we also own the cookbook.
However, for a cook like me (um, lazy and totally in-over-her-head) these kinds of recipes make me cringe.
They call for things like ''braizing" and use meat thermometers and other scary utensils.
Also, while in achieving the absolute best-tasting food you can get, there are lots and lots and lots and lots of steps.
So, beware: this absolutely amazing (stud-muffin approved) meatloaf took me* approximately 4 hours from chopping to serving.
*Note that the 'me' is particularly uncoordinated and slow at cooking, this could easily go much faster for you.
Worth it, according to stud-muffin.
I guess you'll have to see for yourself.
This recipe has been modified to suit our tastes.
1 cup shredded Monterey Jack cheese
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 teaspoons ground thyme
1 teaspoon paprika
1/2 cup tomato juice
1/2 cup chicken broth
1/2 teaspoon unflavored gelatin
1 tablespoon soy sauce
1 teaspoon yellow mustard
15 crushed saltine crackers
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground sirloin
1 pound ground beef chuck
1/2 cup ketchup
1 teaspoon tabasco sauce
1/4 teaspoon cumin
1/4 cup rice vinegar
3 tablespoons brown sugar
Step #1: Dump 1 cup of shredded cheese in a bowl and put it in the freezer.
Step #3: Preheat oven to 375 degree.
Step #4: Melt butter in a large pan on medium-high heat until it foams. Add onion and celery and saute until browns, about 6 minutes.
Step #5: Add garlic, thyme and paprika and stir to coat, while cooking, about 1 minute.
Step #6: Reduce heat to low and add tomato juice, and cook until thickened, about 1 minute, and turn off heat to cool.
Step #7: In a large bowl, whisk chicken broth and eggs until combined. Sprinkle with gelatin and let stand for 5 minutes.
Step #8: Stir in soy sauce, mustard, saltines, salt, pepper, and onion mixture from the pan.
Step #9: Take your frozen cheese and rub between your hands to crumble it in to the bowl and mix.
Step #10: Add 2 lbs of beef and use your hands to coat the beef with the bowl mixture and thoroughly combine.
Step #11: Carefully transfer the beef mixture to the baking apparatus you made and form it into a 6 inch by 10 inch loaf. Smooth it with your hands so there are no cracks.
Step #12: Bake at 375 degrees until a meat thermometer reads 135 to 140 degrees, about 55-65 minutes.
Step #13: While meatloaf is cooking, combine all ingredients for the glaze in a small pan (ketchup, tabasco, cumin, rice vinegar, brown sugar -- note, this was a little spicy, if you don't like the spice, leave out the tabasco sauce).
Step #14: Simmer over medium heat until thick, about 5 minutes.
Step #15: Remove meatloaf and turn on your oven broiler.
Step #16: Spread half of the glaze mixture over your meatloaf with a brush. Lay it on thick!
Step #18: Take out meatloaf and spread the rest of the glaze over it with your brush.
Step #19: Broil for another 5 minutes.
Step #20: Whew - let this meatloaf cool for about 20 minutes and serve!
This goes so well with Pear Stuffin' Muffins (and the first few steps are the same! Double up!)