Ingredients

1 cup Monterey Jack cheese, grated on the small holes of a box grater
1 tablespoon unsalted butter
1 medium onion,chopped fine (about 1 cup)
1 medium celery rib, chopped fine (about 1/2 cup)
2 medium garlic cloves, minced or pressed through a garlic press
(about 1 teaspoon)
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoons unflavored powdered gelatin
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltines
2 tablespoons minced fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground sirloin (90/10)
1 pound ground chuck (80/20)

Instructions

Glaze:

1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoon light brown sugar

1. FOR THE MEAT LOAF: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the cheese on a plate and place in the freezer until ready to use. To prepare the baking sheet. seat a metal cooling rack over a rimmed baking sheet. Fold a sheet of heavy-duty aluminum foil to form a 10 by 6 inch 1 minute rectangle. Center the foil on the cooling rack and pole holes in the foil with a skewer about half an inch apart). Spray the foil with non-stick cooking spray.

2. Heat the butter in a 10 inch skillet over medium-high heat until foaming: add the onion and celery and cook, stirring occasionally, until beginning to brown, 6-8 minutes.Add the garlic, thyme, and paprika and cook stirring , until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

3. Whisk the broth and eggs in a large bowl until combined. Sprinkle the gelatin over the liquid and let stand 5 minutes. Stir in the soy sauce, mustard, saltines, parsley, salt, pepper and add onion mixture. Crumble the frozen cheese into a coarse powder and sprinkle over the mixture. Add the ground beef; mix gently with your hands until thoroughly combined, about 1 minute. Transfer the meat to the foil rectangle and shaped into a 10 by 6 inch oval about 2" high. Smooth the top and edges of the meat loaf with a moistened spatula. Bake until an instant-read thermometer inserted into the center of the load reads 135-140 degrees, 55 to 60 minutes. Remove the meat loaf from the over and turn on the broiler.

4. FOR THE GLAZE: While meat loaf cooks, combine the ingredients for the glaze in a small saucepan; bring to a simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of the glaze evenly over the cooked meat loaf with a rubber spatula; place under the broiler and cook until the glaze bubbles and begins to brown at the edges, about 5 minutes. Remove the meat loaf from the oven and spread evenly with the remaining glaze; place back under the broiler and cook until the glaze is again bubbling and beginning to brown, about 5 minutes more. Let the meat loaf cool about 20 minutes before slicing.

meatloaf