INGREDIENTS:
- 3 ounces Monterey Jack cheese, shredded on small holes of box grater (1 cup)
- 1 tablespoon unsalted butter
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon paprika
- 1 garlic clove, minced
- 1/4 cup tomato juice
- 1/2 cup chicken broth
- 2 large eggs
- ½ teaspoon unflavored gelatin
- 2/3 cup crushed saltines
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 3/4 teaspoon table salt
- 1/2 teaspoon pepper
- 1-pound 90 percent lean ground sirloin
- 1-pound 80 percent lean ground chuck
GLAZE:
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoons packed light brown sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground coriander
DIRECTIONS:
FOR THE MEATLOAF:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Spread Monterey Jack on plate and place in freezer until ready to use. Set wire rack in rimmed baking sheet. Fold sheet of aluminum foil to form 10 by 6-inch rectangle. Center foil on rack and poke holes in foil with skewer (about 1/2 inch apart). Spray foil with vegetable oil spray.
2. Melt butter in 10-inch skillet over medium-high heat; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add thyme, paprika, and garlic and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, scraping up any browned bits, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs together in large bowl until combined. Sprinkle gelatin over liquid and let sit for 5 minutes. Stir in saltines, parsley, soy sauce, mustard, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add sirloin and chuck; mix gently with your hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meatloaf with moistened spatula. Bake until loaf registers 135 to 140 degrees, 55 minutes to 1 hour 5 minutes. Remove meatloaf from oven and turn on broiler.
4. For the glaze: While meatloaf cooks, combine glaze ingredients in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes. Let meatloaf cool for about 20 minutes before slicing.