Glazed All-Beef Meat Loaf (Cook'S Illustrated) - cooking recipe

Ingredients

Meatloaf
3 ounces monterey jack cheese, grated (about 1 cup)
1 tablespoon butter
1 medium onion, minced (about 1 cup)
1 medium celery rib, minced (About 1/2 cup)
1 medium garlic clove, minced
2 teaspoons fresh thyme
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2 tablespoons dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb ground sirloin
1 lb ground chuck (Or use 85% Ground beef.)
21 saltines, crushed
Glaze
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons light brown sugar, packed

Preparation

Preheat oven to 375 degrees F and place oven rack in center of oven.
Prepare your cooking pan by placing a cooling rack over a baking pan with sides, then cover with aluminum foil; poke small holes every half inch or so and spray with cooking spray.
Place the grated cheese on a plate and place in the freezer until ready to use.
Heat a skillet over medium high heat, add butter and cook until foamy; add onions and celery, cook, stirring occasionally, until they begin to caramelize, about 8 minutes.
Add in garlic, thyme, paprika; cook, stirring, about a minute.
Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
Add ground beef and mix with hands until combined.
Transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
Bake to an internal temperature of 135 to 140 degrees F, about 55 to 65 minutes; remove from oven and set oven to broil.
Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
Stir until syrupy, about 5 minutes.
Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
Let sit 20 minutes before slicing.