Serves 6


  • 75gMonterey Jack cheese, grated
  • 1 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 1 stick celery finely chopped
  • 2 cloves garlic grated finely
  • 2 tsp minced fresh thyme leaves
  • 1 tsp paprika
  • 50ml tomato juice
  • 75mlchicken stock
  • 2 large eggs
  • ½ tsp unflavoured gelatin powder
  • 1 tbsp gluten free soy sauce
  • 1 tsp Dijon mustard
  • 2 slices stale bread grated
  • 2 tbsp minced fresh parsley leaves
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • 450g ground sirloin
  • 450g ground beef chuck


  1. Preheat oven to 180°C
  2. . Spread cheese on plate and place in freezer until ready to use
  3. Heat butter in 10-inch pan over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes
  4. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute
  5. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute
  6. Transfer mixture to small bowl and set aside to cool
  7. Whisk stock and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes
  8. Stir in soy sauce, mustard, crumbed bread, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over the mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute
  9. Shape meat mixture into a loaf, or use a loaf pan
  10. Bake for 55 to 65 minutes
  11. Let meat loaf cool for about 20 minutes before slicing