Meatloaf

Step 1

Preheat the Oven - Set the oven rack to the middle position, and preheat to 350ºF (177ºC).

Step 2

Make a Panade - In a medium bowl, whisk together eggs and chicken broth. Add breadcrumbs, whisk to combine, and allow to absorb all of the moisture.

Step 3

Saute the Vegetables - Heat a medium skillet over medium heat. Once hot, add the olive oil. Add the garlic and saute until fragrant, about 30 seconds. Add onions and celery, and saute until tender and the moisture releases and evaporates, about 6 to 8 minutes. Transfer the vegetable mixture to a small plate and refrigerate until cool, about 5 minutes.

Step 4

Mix the Meat - In a large bowl, add the ground beef, Parmesan cheese, breadcrumb mixture, cooled vegetables, 2 tablespoons tomato paste, parsley, soy sauce, 1 ½ teaspoon Worcestershire sauce, paprika, 1 teaspoon salt, ½ teaspoon pepper, and thyme.Use your hands to gently mix the ingredients until combined, about 1 minute, being careful not to overmix.

Step 5

Bake the Meatloaf - Lightly grease a 9-inch by 5-inch loaf pan with olive oil. Press the meatloaf mixture into the bottom and sides of the pan, then use your hands to make a smooth and slightly domed surface.Bake until the internal temperature reaches 135 to 140ºF (57 to 60ºC), about 45 to 55 minutes.

Step 6

Make the Glaze - In a small bowl, whisk together maple syrup, ¼ cup tomato paste, apple cider vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 7

Drain the Pan - Remove the meatloaf from the oven and carefully drain excess juices from the bottom of the pan. Increase the oven temperature to 500ºF (260ºC).

Step 8

Brush with Glaze - Use a brush or spoon to spread an even layer of glaze on the top of the meatloaf, and bake for 3 minutes. Brush the second layer of glaze, and bake for 3 minutes. Brush a third and final layer of glaze, and bake until the sauce is lightly browned and bubbly, 3 to 5 minutes.

Step 9

Rest Before Serving - Allow the loaf to cool before removing it from the pan for at least 15 minutes on a wire rack. Cut into even-sized slices and serve with any extra glaze on the side.