Juicy Lucy Meatloaf

I didn’t know ‘Juicy Lucy’ was like…a thing. But it is. And this is Martha Stewart’s common man version. Enjoy!

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Serving Size: 4 servings

Chef: Martha & Marley Spoon

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Juicy Lucy Meatloaf

Another fabulous recipe from Martha Stewart!

Prep time: 10 MinCook time: 4 H & 30 MTotal time: 4 H & 40 M

Ingredients

• 1 bunch fresh cilantro
• 2 shallots, finely chopped
• 1 1/4 lb. ground beef
• 1/4 cup panko bread crumbs
• 2 large eggs
• 2 tablespoons taco seasoning
• 2 tablespoons beef broth concentrate
• 1.5 ounces cheddar, cut/sliced into 4 pieces (to be stuffed in mini loaves)
• 2 tablespoons all-purpose flour
• Olive oil
• Kosher salt & pepper

Instructions

1. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole.
2. In a medium bowl, combine ground beef, cilantro stems, panko, eggs, half the shallots, 1/2 tsp salt and a few grinds of pepper.
3. Form beef mixture into 4 equal-size ovals. Make an indentation in the middle of each and fill with piece of cheese. Press meat over cheese to make the 4 loaves.
4. Place meatloaves on rimmed baking sheet. Bake on upper rack until the meatloaves are cooked through, about 15 minutes.
5. To make gravy: heat 1 T oil in a small skillet over medium heat. Add remaining shallots; cook, stirring, until lightly browned, 2-3 minutes. Stir in taco seasoning and flour and cook, about 1 minute. Slowly whisk in beef broth concentrate and 3/4 cup water. Bring to a simmer and cook, stirring, until slightly thickened and reduced to 1/2 cup, about 5 minutes.
6. Top with enchilada gravy and garnish with cilantro.

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Notes