Sheldon wrote:

>
> So now post your recipe so I can tell you what I really think. <G>
>

Since you're in the mood of critiquing recipes and the so-called meat
loaf (aka meatloaf) resident expert tell me what you think of this:

Meat Loaf from Cook's Illustrated

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 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about
1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Instructions

1.

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.

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.

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 and shape into 10 by 6-inch oval about 2
inches high. Smooth top and edges of meat loaf with moistened spatula.
Bake until an instant-read thermometer inserted into center of loaf
reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven
and turn on broiler.
4.

4. While meat loaf 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 meat loaf with rubber spatula; place under broiler and cook until
glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat
loaf 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 meat loaf cool about 20 minutes before slicing.