Tuesday, August 10, 2010
Source: Pink Parsley, adapted from Ina Garten
Glaze from Cook's Illustrated
1 Tablespoon olive oil
3 cups chopped yellow onion (2 large onions)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
3 Tablespoons Worcestershire sauce
1/3 cup chicken broth
1 Tablespoon tomato paste
2 1/2 pound ground beef (I used 85/15 ground sirloin)
1/2 cup dry breadcrumbs
2 large eggs, lightly beaten
For the glaze
1/2 cup ketchup
1 teaspoon hot sauce
3 Tablespoons brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon ground coriander
Preheat the oven to 350. Wrap a wire rack with aluminum foil, and poke holes with a skewer or fork. Set atop a baking sheet.
Heat oil in a skillet. Add the onion, garlic, salt, pepper, and thyme, and cook until softened and translucent,but not browned, about 8 minutes. Remove from heat and stir in the Worcestershire sauce, chicken broth, and tomato paste.
Crumble the ground beef into a mixing bowl, and add the onion mixture, breadcrumbs, and eggs. Lightly combine using a fork, being careful not to mash the mixture. This will keep the meatloaves from being dense and tough.
Divide the mixture into six 10-11 ounce portions, and shape each into a loaf. Line them on the baking sheet. At this point they can be refrigerated for several hourse, or frozen.
Bake 25-30 minutes, or until they reach 140 degrees on an instant-read thermometer. Meanwhile, combine the ketchup, hot sauce, vinegar, brown sugar, and coriander in a small saucepan. Bring to a boil, and cook until the glaze is thick and syrupy, about 5 minutes.
Using half the glaze, brush the tops and sides of each meatloaf. Allow to cook an additional 5-10 minutes, or until they reach 150-155 degrees. Brush with remaining glaze, and place under broiler. Broil an additional 5-10 minutes, and remove from oven.
Allow to rest 10 minutes before serving.