Glazed All-Beef Meatloaf

1. Prepare Oven and Cheese

Adjust oven rack to the middle position and preheat oven to 375°F. Shred the Monterey Jack cheese and place it on a plate in the freezer until ready to use.

2. Prepare Baking Setup

Tear off a piece of heavy-duty aluminum foil and fold it into a sling that fits neatly on a wire rack. Place the rack in a rimmed baking sheet. Poke several holes in the foil with a skewer for drainage and spray it lightly with vegetable oil spray to prevent sticking.

3. Cook Vegetables

In a 10-inch skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking for about 6 to 8 minutes until soft and lightly browned. Stir in the minced thyme, garlic, and paprika, cooking for another minute until fragrant.

4. Deglaze Pan

Reduce heat to low and pour in the tomato juice, scraping up any browned bits from the skillet with a wooden spoon.

5. Prepare Liquid Mixture

In a medium bowl, whisk together the chicken broth, eggs, and unflavored gelatin until smooth. Add this mixture to the skillet with the vegetables, combining well. Stir in the crushed saltines, parsley, soy sauce, Dijon mustard, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.

6. Combine Meat

In a large bowl, combine the ground sirloin and ground beef chuck with the vegetable mixture. Using your hands, gently mix until just combined. Be careful not to overwork the meat, as this can result in a dense loaf. Shape the mixture into a loaf and place it on the prepared foil sling.

7. Prepare Glaze

In a small bowl, whisk together the ketchup, hot sauce, ground coriander, cider vinegar, and brown sugar until smooth. Brush a generous layer of the glaze over the meatloaf, ensuring an even coating.

8. Bake Meatloaf

Place the baking sheet with the meatloaf in the preheated oven. Bake until the internal temperature reaches 160°F, about 45 to 60 minutes. The glaze should be glossy and slightly caramelized. Let the meatloaf rest for 10 minutes before slicing and serving.