• Adjust an oven rack to the middle position and preheat the oven to 375°F.
• Grate the Monterey Jack cheese using the small holes of a box grater. Spread the cheese on a plate and place it in the freezer.
  85 g Monterey Jack cheese
• Fold a piece of heavy-duty aluminum foil into a 10 × 6-inch rectangle. Place the foil on a metal cooling rack set over a rimmed baking sheet. Poke holes in the foil about 1 inch apart, lightly coat with nonstick cooking spray, and set aside.

Make the onion mixture

• Finely chop the onion and celery and set aside.
  210 g onion, 1 rib celery
• Mince the garlic and fresh thyme. Combine with the paprika in a small bowl and set aside.
  1 clove garlic, 2 tsp fresh thyme leaves, 1 tsp paprika
• Heat the olive oil in a 10-inch skillet over medium-high heat. Add the onion and celery and cook, stirring occasionally, until they begin to brown, about 6–8 minutes.
  1 Tbsp olive oil
• Add the garlic, thyme, and paprika and cook for about 1 minute, until fragrant. Reduce the heat to low and stir in the tomato juice. Cook for another minute, scraping up any browned bits from the bottom of the pan. Transfer the mixture to a small bowl and set aside to cool slightly.
  60 g tomato juice

Make the meatloaf

• In a large bowl, whisk together the chicken broth and eggs. Sprinkle the gelatin over the mixture and let stand for 5 minutes to allow the gelatin to absorb some of the liquid.
  1/2 cup low-sodium chicken broth, 2 large eggs, 1/2 tsp unflavored powdered gelatin
• Stir in the coconut aminos, Dijon mustard, blended rolled oats, parsley, salt, and black pepper. Add the prepared onion mixture and stir until combined.
  1 Tbsp coconut Aminos, 1 tsp Dijon mustard, 70 g blended rolled oats, 2 Tbsp fresh parsley, 3/4 tsp table salt, 1/2 tsp ground black pepper
• Remove the cheese from the freezer, crumble it into coarse pieces, and sprinkle it over the mixture.
• Add the ground beef and gently mix with your hands until thoroughly combined, about 1 minute. Do not overmix.
  907 g lean ground beef
• Transfer the meat mixture to the prepared foil-lined rack. Shape into a 10 × 6-inch oval about 2 inches high. Smooth the top and edges with a moistened spatula.
• Bake for approximately 1 hour, or until an instant-read thermometer inserted into the center reaches 135–140°F. Prepare the glaze while the meatloaf bakes.

Make the glaze

• While the meatloaf is baking, combine the ketchup, hot pepper sauce, ground coriander, apple cider vinegar, and brown sugar in a small saucepan. Bring to a simmer over medium heat and cook, stirring regularly, until thick and syrupy, about 5 minutes.
  136 g ketchup, 1 tsp hot pepper sauce, 1/2 tsp ground coriander, 1/4 cup apple cider vinegar, 36 g light brown sugar

Finish the meatloaf with the glaze

• Remove the meatloaf from the oven and turn on the broiler. Spread half of the glaze evenly over the top and sides of the meatloaf. Broil until the glaze is bubbling and beginning to brown at the edges, about 5 minutes. Remove from the broiler, apply the remaining glaze, and broil again until bubbling and browned.
• Let the meatloaf rest for about 20 minutes before slicing and serving.

Bonus Meal Prep

• This recipe is easy to scale for meal prep. Double or triple the ingredients to prepare multiple loaves at once. Shape extra loaves, wrap tightly, and freeze uncooked. For longer storage, vacuum seal if available. Thaw in the refrigerator before cooking, then bake and glaze according to the recipe.