On Nov 13, 11:28�am, Scott > wrote:
> 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)


Meat loaf is two words.

>resident expert tell me what you think of this:

Pure crap... all those ingredients is more like chemistry class, and
not nearly enough meat to make a loaf. That recipe is not salvageable
so I won't critique it.



> 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.