This is for Bob Loblaw!
One of my customers gave me this recipe.
3 ounces Monterey Jack cheese (about 1 cup)
1 tablespoon butter
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
l/4 cup tomato juice
l/2 cup low-sodium chicken broth
2 large eggs
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoont able salt
1/2 teaspoon ground black pepper
1 pound 85% lean ground beef
1 pound ground pork
Heat butter in 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.
Transfer mixture to small bowl and set aside to cool.
Whisk broth and eggs in large bowl until combined. Stir in soy sauce,
mustard, saltines, parsley, salt, pepper, and onion mixture. sprinkle cheese over
mixture. Add ground beef/pork; mix gently with hands until thoroughly combined. Transfer meat to foil rectangle. Shape into two even loaves.
Cook on grill 55 to 65 minutes.
Remove meat loaf from grill.
Let meat loaf cool about 20 minutes before slicing.
Made some whipped potatoes with butter and cream cheese. I know potato purists everywhere are screaming over this!