Meatloaf

Preheat oven to 350°. In a medium skillet over medium high-heat, melt butter. Cook onions and celery, stirring occasionally, until softened and translucent, 10 to 15 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Remove from heat. Mix in mustard, soy sauce, tomato paste, and Worcestershire. Transfer to a medium bowl and let cool slightly.

In a large bowl, lightly beat eggs to combine, then stir in milk. Sprinkle gelatin over and let sit 5 minutes.

Add beef, pork, Saltines, and onion mixture; season with salt and pepper. Using your hands or a rubber spatula, mix until meat starts to feel tacky.

In a small bowl, stir ketchup and brown sugar until combined.

Spoon half of the meat mixture into a 9" x 5" loaf pan, making sure there are no air pockets. Spread half of ketchup mixture on top. Cover with remaining meat mixture. Spread top with remaining ketchup mixture.

Bake meatloaf until browned and an instant-read thermometer inserted into the center registers 160°, 40 to 50 minutes.

Turn on broiler, if desired. Broil, watching closely, until top browns in spots, 2 to 3 minutes.

Let sit 15 minutes. Carefully drain excess fat and remove loaf from pan with a spatula. Top with thyme (if using).