Glazed All-Beef Meat Loaf (Cook's Illustrated)

I think America's Test Kitchen is my husband's favorite show.

• Ready In: 1 hr 45 mins
• Serves: 8-10

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

Directions

1. Preheat oven to 375 degrees F and place oven rack in center of oven.
2. 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.
3. Place the grated cheese on a plate and place in the freezer until ready to use.
4. 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.
5. Add in garlic, thyme, paprika; cook, stirring, about a minute.
6. Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
7. In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
8. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
9. Add ground beef and mix with hands until combined.
10. Transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
11. Bake to an internal temperature of 135 to 140 degrees F, about 55 to 65 minutes; remove from oven and set oven to broil.
12. Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
13. Stir until syrupy, about 5 minutes.
14. Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
15. Let sit 20 minutes before slicing.