Eat It

Instructions

1

Preheat oven to 375 degrees.
2

Spread the cheese out on a plate and place in the freezer until ready to use.
3

Lay out a rimmed baking sheet and place a cooling rack in the center. Wrap the cooking rack in foil, and use a skewer to poke holes into the foil, then spray with cooking spray or lightly coat with oil.
4

Heat the butter in a skillet over medium-high heat until foaming. Add onion, celery, carrot, garlic, and green onions. Cook, stirring occasionally for 5 minutes, or until carrots are tender.
5

Add salt, black pepper, thyme, paprika, Worcestershire sauce, and 1/3 cup of ketchup. Cook for another minute, then set aside to allow to cool.
6

Whisk together broth and eggs in a large bowl until combined. Stir in saltines, parsley, and the onion mixture.
7

Crumble the frozen cheese, then sprinkle over the mixture.
8

Add ground beef, then mix gently with your hands.
9

Transfer the meat to the foil on the cooking rack and shape into a 10" x 6" rectangle or so, smoothing out the top and edges with a moistened spatula.
10

Bake about 55 to 65 minutes, or until a thermometer inserted into the center reads 135F to 140F.
11

Remove the meatloaf from the oven and turn on the broiler.
12

While the meatloaf is cooking, combine 1/2 cup ketchup, the hot pepper sauce, ground coriander, cider vinegar, and brown sugar in a small saucepan.
13

Bring to a simmer over medium heat and cook, stirring frequently until thick and syrupy (about 5 minutes).
14

Spread half the glaze over the cooked meatloaf , then place under the broiler.
15

Cook for about 5 minutes, or until glaze bubbles and begins to brown.
16

Remove the meatloaf from the oven again and spread on the remaining glaze, then broil for another 5 minutes.
17

Let the meatloaf cool 20 minutes before slicing and serving.

Ingredients

Instructions