All-Beef Meatloaf


I meal plan on Fridays. And every Thursday or Friday, I ask Tom what to add to the menu. And almost every Friday, I plan the whole menu  by myself, anyway, because he has no suggestions.

A couple weeks ago, though,  Tom did have a suggestion (a couple, in fact) and the first thing on the list? Meatloaf. I’m pretty sure I can say that I’ve never had, like, actual, real-deal meatloaf (let alone made one). I’ve made mini meatloaves once or twice, but I flavored them with Italian seasonings, stuffed them with cheese, and topped them with pasta sauce instead of ketchup – so, really, what I made were meatballs in a muffin tin.

If I had to make a list of unappealing foods, meatloaf would be pretty close to the top. It’s just, you know, shaped meat. Except unlike good shaped meats like meatballs and burgers, there’s really no sauce (or pasta!) or cheese and so, what’s the point? But, because I am the most awesome wife ever, I forged ahead and made my very first meatloaf. I felt very American, indeed.

This recipe comes from Cook’s Illustrated so it should be no surprise that it’s sort of weird. You grate and freeze Monterey Jack cheese. You use gelatin. There is coriander involved.

I figured I would tolerate this meal, but in actuality I really, really liked it. The meatloaf stays incredibly moist, so it’s really not the brick of beef I’d imagined in my head. The glaze is great. It’s very similar to a barbecue sauce, without molasses. The use of coriander is really interesting and I liked it (though I will admit to not being the world’s biggest coriander fan, so I used a little less than the recipe called for). And I’m pretty sure the leftovers were even better. Zachary ate two slices on his own, and kept trying to take some off Tom’s plate at lunch the next day. So, I’d say this recipe is definitely (and somewhat surprisingly) family-approved.

All-Beef Meatloaf