Shirley's Glazed Meat Loaf Perfected

Serves 6 to 8.

• ½ cup onion chopped fine
• 1 clove garlic minced
• 1 rib celery chopped fine
• 1 teaspoon paprika
• ¼ cup salsa
• ⅓ cup chicken broth
• 1 large egg beaten
• ½ teaspoon powdered gelatin
• ⅔ cup crushed saltines (16)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1½ lbs ground beef

Recipe calls for ground beef. I use ½ lb ground pork and 1 lb ground chuck. Handle the meat gently, it should be thoroughly combined, but not paste like.

Glaze

• ½ cup chile sauce (ketchup might suit children better)
• ¼ cup cider vinegar
• ½ teaspoon pepper sauce
• 1 tablespoon brown sugar

Put onion, celery, and garlic into 1 gal freezer bag. Set aside.

Mix paprika, salsa, chicken broth, and egg in small bowl. Add gelatin. Let sit five minutes.

Add liquids, cracker crumbs, salt, pepper and ground meat to freezer bag. Mix well.

Turn out onto prepared pan. Something where the excess liquids can drain off during cooking. This gives much better texture, yet still maintains loaf moistness.

Pat into loaf 2–3 inches high - any taller and the center does not cook thoroughly.

Bake 45 min at 375 degrees.

While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

Remove loaf from oven. Spread half of glaze evenly over top of cooked meatloaf with rubber spatula.

Place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes.

Remove meatloaf 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 meatloaf cool 15-20 minutes before slicing.