Glazed All-Beef Meatloaf

1 Tbsp. butter
1 medium onion (about 1 cup)
1 medium rib celery, minced (about ½ cup)
2-4 Tbsp. minced garlic
2 tsp. fresh thyme
1 tsp. paprika
¼ cup tomato juice
½ cup chicken broth
2 large eggs
½ tsp. unflavored gelatin
1 Tbsp. soy sauce
1 tsp. Dijon mustard
2 Tbsp. minced parsley leaves
½ tsp. table salt
½ tsp. black pepper
2 pounds ground beef
21 saltine crackers, crushed


½ cup ketchup
1 tsp. Tabasco or pepper sauce
½ tsp. ground coriander
¼ cup cider vinegar
3 Tbsp. light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on a plate and place in freezer until ready to use.

In a 10-inch skillet over medium heat, add butter, onion and celery. Cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltine crackers, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Form meat into an oval and transfer to a 10" x 6" meatloaf/bread pan. Smooth top and edges of meat loaf with a moistened spatula. Bake until a meat thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and carefully transfer to an oven-proof plate or small serving platter. Turn on broiler; heat to 450 degrees.

While meat loaf is cooking, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with a rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf 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 minutes more. Let meat loaf cool about 20 minutes before slicing.

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