Glazed All-Beef Meatloaf

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use.

Fold heavy-duty aluminum foil to form a 10 by 6-inch 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 ¹⁄₂ inch apart). Spray the foil with vegetable oil 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 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture 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 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with 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 an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.

While meatloaf 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 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 more. Let meatloaf cool about 20 minutes before slicing.