Savory Sirloin and Chuck Meatloaf with Tangy Brown Sugar Glaze

1. Preheat Oven and Prepare Cheese

Preheat your oven to 375°F, and place the shredded Monterey Jack cheese on a plate in the freezer so it becomes firm and crumbly. Prepare a 10x6-inch rectangle of heavy-duty aluminum foil by poking holes in it and spraying it with vegetable oil. Place this foil on a wire rack set inside a rimmed baking sheet.

2. Cook Vegetables

Melt the butter in a 10-inch skillet over medium heat. Add the finely chopped onion and celery, cooking until they are browned, which should take about 6 to 8 minutes. Stir in the minced thyme, garlic, and paprika, letting the mixture become fragrant. Add the tomato juice, and cook until it thickens.

3. Combine Ingredients

In a large bowl, whisk together the chicken broth and eggs, then sprinkle the gelatin over the mixture and let it stand for 5 minutes. Stir in the crushed saltines, minced parsley, soy sauce, Dijon mustard, salt, pepper, and the cooked vegetable mixture.

4. Mix Meat and Shape Loaf

Crumble the frozen cheese over the mixture in the bowl. Add the ground sirloin and ground beef chuck, mixing gently with your hands until everything is just combined. Shape the meat mixture into an oval about 2 inches high and place it on the prepared foil rectangle.

5. Bake Meatloaf

Bake in the preheated oven until the internal temperature reaches between 135°F and 140°F, which should take about 55 to 65 minutes.

6. Prepare Glaze

While the meatloaf is baking, prepare the glaze. Combine the ketchup, hot sauce, ground coriander, cider vinegar, and packed light brown sugar in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally until it becomes thick and syrupy, about 5 minutes.

7. Glaze Meatloaf

Once the meatloaf reaches the desired temperature, spread half of the glaze over the top and broil until the glaze is bubbly and the edges start to brown, about 5 minutes. Repeat with the remaining glaze.

8. Cool and Serve

Allow the meatloaf to cool for 20 minutes before slicing and serving, ensuring it is firm and set.