Ingredients: 3 oz. Monterey Jack cheese, shredded (about a cup) 1 tbsp. butter 1 med. onion, minced 1 med. celery rib, minced 2 tsp. minced fresh thyme leaves 1 tsp. paprika 1 med. garlic clove, minced ¼ cup tomato juice (I use ketchup) ½ cup chicken broth 2 eggs ½ tsp. unflavored powdered gelatin 2/3 cup crushed saltines, (I use bread crumbs or panko) 2 tbsp. minced fresh parsley minced 1 tbsp. soy sauce 1 tsp. Dijon mustard ¾ tsp. kosher salt ½ ground black pepper 2 lbs. Manchester-Farms ground chuck Glaze: ½ cup ketchup ¼ cup cider vinegar 1 tsp. hot sauce ½ tsp. ground coriander For Meatloaf: Preheat the oven to 375 degrees. Put the oven rack in the middle position. Melt butter in a 10 inch skillet over med. high heat, add onion & celery and cook. Stir until brown for 6 to 8 minutes. Add the thyme, paprika and garlic, cook… stirring until fragrant, about 1 minute. Reduce the heat to low and add the tomato juice or I add ketchup… Cook, stirring to scrape up the browned bits from the skillet, until thickened. Maybe a minute. Transfer to a bowl and set aside and cool.