Meat Loaf

Meat Loaf
Serves 6


75g  Monterey Jack cheese, grated
1 tbsp unsalted butter
1 medium onion finely chopped
1 stick celery finely chopped
2 cloves garlic grated finely
2 tsp minced fresh thyme leaves
1 tsp paprika
50ml tomato juice
75mlchicken stock
2 large eggs
½ tsp unflavoured gelatin powder
1 tbsp gluten free soy sauce
1 tsp Dijon mustard
2 slices stale bread grated
2 tbsp minced fresh parsley leaves
¾ tsp salt
½ tsp ground black pepper
450g ground sirloin
450g ground beef chuck 

1.    Preheat oven to 180°C
2.    . Spread cheese on plate and place in freezer until ready to use
3.    Heat butter in 10-inch pan over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes
4.    Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute
5.    Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute
6.    Transfer mixture to small bowl and set aside to cool
7.    Whisk stock and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes
8.    Stir in soy sauce, mustard, crumbed bread, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over the mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute
9.    Shape meat mixture into a loaf, or use a loaf pan
10.    Bake for 55 to 65 minutes
11.    Let meat loaf cool for about 20 minutes before slicing

leftover breaddavina