Meatloaf, Glazed Serves 6-8

Adjust oven rack to middle position; heat oven to 375. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (Fold heavy duty aluminum foil to form a 10 x 6 rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer about ½ inch apart. Spray the foil w non-stick spray. Heat butter in 10 inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown,6-8 minutes. Add garlic, thyme and paprika and cook, stirring, until fragrant, about 1 min. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mix to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 min. Stir in soy sauce, mustard, saltines, parsley, salt and pepper, and onion mix. Crumble frozen cheese into coarse powder and sprinkle over mix. Add ground beef; mix GENTLY with hands until thoroughly combined. Transfer meat to foil rectangle and shape into 10 x 6 inch oval about 2 inches high. Smooth top and edges of meat with moistened spatula. Bake until thermometer inserted in center of loaf reads 135-140. Remove from oven and turn on broiler. While meat cooks, combine ingredients for glaze 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 meat loaf; place under broiler and cook until glaze bubbles and begins to grown at edges, about 5 min. Remove from oven and spread evenly w rest of glaze; place back under broiled and cook 5 min more. Let cool 20 minutes before slicing.

Monterey Jack cheese 3 oz grated (about 1c)
Butter 1T unsalted
Onion 1 medium chopped fine (about 1c)
Celery 1 medium rib, chopped fine (about ½c)
Garlic 1 medium clove, chopped fine (1 tsp)
Thyme 2 tsp minced fresh
Paprika 1 tsp
Tomato Juice ¼ c
Chicken Broth ½ c low sodium
Eggs 2 large
Gelatin ½ tsp unflavored
Soy Sauce 1T
Dijon Mustard 1 tsp
Saltine crackers 2/3 c crushed
Parsley 2T minced fresh
Salt ¾ tsp
Pepper ½ tsp
Sirloin 1 lb ground
Chuck 1 lb ground

For Glaze:
Ketchup ½ c
Hot Pepper Sauce 1 tsp
Coriander ½ tsp ground
Cider Vinegar ¼ c
Light brown sugar 3T packed