Dail asked Beth Harbison:

I read When in Doubt, Add Butter on audio. Is Gemma's meatloaf recipe in the book? If not, care to share?

Beth Harbison Yes! And I love you for asking. The meatloaf is absolutely awesome, seriously. I just posted it on my Facebook Cookbook Book Club page:

https://www.facebook.com/harbisoncook...

I hope you'll go on over and join the page - let's talk food and cookbooks!

Meanwhile, I hope there's room for the recipe:

Based largely on the America's Test Kitchen version. I usually make double the glaze so I have extra "gravy" for mashed potatoes on the side.

“Gemma’s” Meatloaf

Ingredients:
3  ounces Monterey Jack cheese , grated
1  tablespoon butter
1 large onion, chopped fine
1  rib celery, chopped fine
2 cloves garlic, minced or pressed
½ teaspoon dried thyme
1  teaspoon paprika
1/4  cup tomato juice (make rest into Bloody Mary)
1/2  cup chicken broth
2  large eggs
1  tablespoon soy sauce
1  teaspoon Dijon mustard
2/3  cup crushed butter crackers
2  tablespoons minced fresh parsley leaves or 1 teaspoon dried
3/4  teaspoon table salt
1/2  teaspoon ground black pepper
1 lb ground beef (80/20)
1 lb ground pork

Glaze:
3/4  cup ketchup
2  teaspoons hot pepper sauce
1  teaspoon ground coriander
1/2  cup cider vinegar
3  tablespoons packed light brown sugar

INSTRUCTIONS
1. Heat oven to 375 degrees.
2. Heat butter in a 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.
3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Sprinkle grated cheese over mixture. Add ground meatloaf mix; combine gently with hands. Transfer meat to a cooling rack set on a jellyroll pan and free form into a loaf shape. Bake to an internal temperature of 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.

4. 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.

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