⅔cupsfinely crushed crackers(such as Saltines or Ritz)
2tablespoonsfresh parsley(minced)
1tablespoonlow sodium tamari or soy sauce
1teaspoonDijon mustard
¾teaspoonssalt
½teaspoonpepper
2poundsground beef(10 or 15% fat)
GLAZE
½cupketchup
1teaspoonhot sauce
½teaspoonground coriander
¼cupapple cider vinegar
3tablespoonspacked light brown sugar
Instructions
Spread shredded cheese on a plate and put in the freezer.
Adjust oven rack to the middle and preheat oven to 375 degrees. Lightly grease a broiler pan or place a wire rack in a rimmed baking sheet, top with aluminum foil and poke holes every ½ inch or so with a skewer for drainage.
Whisk broth and eggs in a large bowl. Sprinkle gelatin on top of mix and let it sit.
Heat oil in a skillet over medium high heat. Sauté onions and celery until beginning to brown (about 5 minutes). Add thyme, garlic and paprika and cook for 1 minute. Reduce heat to low and add tomato juice, scraping any brown bits from the pan for 1 minute
Add onion mixture to broth/egg mixture along with cracker crumbs, parsley, soy sauce, mustard, salt and pepper. Remove cheese from freezer and either by hand, or with a food processor/blender, crush into a powder. Add to the other ingredients and mix until thoroughly combined.
Add meat and mix gently until just combined. Shape into a large rectangle (approximately 10 x 6 inches and 2 inches high) on the prepared pan. Bake for 55 to 65 minutes until it reaches an internal temperature of 135 degrees.
While loaf is baking, combine glaze ingredients in a small sauce pan and simmer for 5 minutes. When meatloaf is done, remove from oven and turnoven to broil. Spread half of glaze over meatloaf. Broil for about 5 minutes until it bubbles and begins to brown. Repeat with remaining glaze.