Ingredients:
3 oz (about 1 cup) Jack Cheese, grated on small holes of box grater
1 T Butter
1 Onion, minced
1 Celery Rib, chopped
1 Clove Garlic, minced or pressed
2 t Fresh Thyme
1 t Paprika
1/4 C Tomato Juice
1/2 C Chicken Broth
2 Large Eggs
1/2 t Unflavored Gelatin
1 T Soy Sauce
1 t Dijon Mustard
2 T Minced Parsley
3/4 t Salt
1/2 t Pepper
1 lb Ground Sirloin
1 lb Ground Chuck
21 Saltines, crushed
Spread grated Jack cheese on a plate and freeze until ready to use.
Melt butter in a skillet over medium-high heat, add onions and celery and cook until they begin to brown, 6 to 8 mins. Add garlic, thyme, and paprika, and cook until fragrant, about 1 min. Reduce heat to low, add tomato juice, and cook until thickened, scraping bottom of pan. Remove from heat and set mixture aside.
Whisk eggs and broth together in a large mixing bowl and sprinkle gelatin over the top, let sit for 5 mins. Add soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble the frozen cheese into a powder and add. Add the ground beef, mixing with your hands until thoroughly combined. Transfer meatloaf to prepared pan, and form into a rectangle, smoothing edges with a moistened spatula.
Bake at 375-degrees for 55-60 min, on a foil covered metal cooling rack that has been sprayed with oil. Poke holes in the foil for drainage and place on top of an edged cookie sheet while baking.
Whether glazing or not, meatloaf should cool for at least 20 mins before slicing.
TO GLAZE:
1/2 C Ketchup
1 t Tabasco
1/2 t Ground Coriander
1/4 C Cider Vinegar
3 T Light Brown Sugar, packed
While meatloaf is still baking, combine ingredients for glaze and cook over medium-high heat, stirring constantly, until thick and syrupy, about 5 mins.
After removing meatloaf from the oven, turn heat up to broil. Spread 1/2 of the glaze over cooked meatloaf and place under broiler for 5 mins. Remove from oven, spread with remaining glaze and broil for an additional 5 mins.
