Ingredients

MEAT LOAF

3 ounces Monterey Jack cheese, grated on the small holes of a box grater (about 1 cup)

1 tablespoon unsalted butter

1 medium onion, chopped fine (about 1 cup)

1 medium celery rib, chopped fine (about 1/2 cup)

1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

2 teaspoons minced fresh thyme leaves

1 teaspoon paprika

1/4 cup tomato juice

1/2 cup low-sodium chicken broth

2 large eggs

1/2 teaspoon 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

1 pound ground chuck

GLAZE

1/2 cup ketchup

1 teaspoon hot pepper sauce

½ teaspoon ground coriander

1/4 cup cider vinegar

3 tablespoons light brown sugar

Preparation

  1. MEAT LOAF: Adjust oven rack to middle position. Heat oven to 375F. Spread cheese on a plate and place in freezer until ready to use. To prepare baking sheet, set a metal cooling rack over a rimmed baking sheet. Fold a sheet of heavy-duty aluminum foil to form a 10" by 6" rectangle. Center foil on cooling rack and poke holes in foil with a skewer (about 1/2" apart). Spray foil with nonstick cooking spray.

  2. Heat butter in 10" skillet over med-hi until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 mins. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 min. Reduce heat to low, add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 min. Transfer mixture to small bowl and set aside to cool.

  3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 mins. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into a coarse powder and sprinkle over mixture. Add ground beef; mix gently with your hands until thoroughly combined, about 1 min. Transfer the meat to foil and shape into a 10" by 6" oval about 2" high. Smooth top and edges of meatloaf with a moistened spatula. Bake until instant-read thermometer reads 135F-140F, 55-65 mins. Remove meat loaf from oven and turn on the broiler.

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