Meatloaf Glacé (May/2002)

Meatloaf Glacé

2 lbs lean ground beef, 2 beaten eggs, 1 1/2 cups crushed Wheaties, 1/2 cup white bread crumbs, 3/4 cup dark raisins, 1 1/4 cups milk, 1/2 cup finely diced onions, 2 TB salt and 1 tsp pepper
Filling: 1 1/2 cups ricotta cheese, 1 TB chopped fresh parsley, 1 tsp dried thyme leaves, salt and pepper to taste, garlic salt as well if desired

Glaze: 1 jar grape preserves (12 oz), 1 jar Chi-Chi’s Restaurant-style salsa (16 oz Fiesta Thick & Chunky Mild Salsa)

To create the meatloaf, combine all 9 ingredients in a large bowl and mix well. In a medium bowl, combine the 6 filling ingredients and set aside. The glaze needs some stirring and watching as follows: In a medium sauce pan on med-high heat, combine the salsa and preserves. Bring to a boil. Reduce the heat and simmer until thickened. This step may take as much as 30 minutes for it to lose its runny consistency. It should be able to stick to the top of the loaf surface as well as flow off the loaf onto the bakepan surface (as discussed in Step #2 below). Time may vary and judgment must be used to attain the best results.

Assembly:

  1. On a large roasting pan surface, press half of the meatloaf mixture into a 9-9 1/2" circle about 1" high. (It may be helpful to use a large pie pan as a mold to shape it, or a springform pan.) Mix 3 Tbs of the glaze mixture into the ricotta mixture to turn it a pinkish color. Then spread the ricotta mixture evenly over the meat within a 1/2" of the edge. Top carefully with the other half of the meat (which has been shaped in a similar circular manner.) Seal the top and bottom layers along the sides so that the ricotta cheese doesn’t leak out during bake period.
  2. Cover and bake in a 350 degree oven for 1 hour. Uncover loaf and pour all the remaining glaze from the sauce pan evenly over the loaf. Some of the sauce should fall off the meatloaf and overflow around the pan. Continue baking for additional 1/2 hour. When complete, cut into pie shapes and serve immediately.