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1
Preheat oven to 375 degrees F and place oven rack in center of oven.
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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.
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3
Place the grated cheese on a plate and place in the freezer until ready to use.
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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.
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5
Add in garlic, thyme, paprika; cook, stirring, about a minute.
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6
Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
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7
In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
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8
Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
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9
Add ground beef and mix with hands until combined.
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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).
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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.
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12
Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
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13
Stir until syrupy, about 5 minutes.
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14
Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
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15
Let sit 20 minutes before slicing.
