Set oven rack to the middle position, preheat oven to 350ºF (177ºC).
In a medium-sized bowl whisk together eggs and chicken broth.
Add breadcrumbs and whisk to combine and allow to absorb all of the moisture.
Heat a medium-sized saute pan over medium heat, add olive oil, once hot add garlic then saute until fragrant, 30 seconds.
Add onions and celery, saute until tender and the moisture is released and evaporated, 6 minutes.
Cool the vegetable mixture before adding to the meatloaf by transferring to a small plate and placing in the refrigerator for 5 minutes.
In a large bowl add ground beef, breadcrumb mixture, cooked vegetables, Parmesan cheese, tomato paste, parsley, soy sauce, Worcestershire sauce, paprika, salt, pepper, and thyme.
Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
Transfer meatloaf mixture to a lightly greased 9-inch by 5-inch loaf pan.
Press meatloaf into the bottom and sides of the pan, then use hands to make a smooth and slightly domed surface.
Bake in the oven until the internal temperature reaches 135 to 140ºF (57 to 60ºC), about 45 to 55 minutes.
Carefully remove meatloaf from the oven and carefully drain off excess juices from the bottom of the pan.
To make the glaze, preheat oven to 500ºF (260ºC).
In a small bowl whisk together glaze ingredients; maple syrup, 1/4 cup tomato paste, apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Worcestershire sauce.
Use a brush or spoon to spread an even layer of glaze on the top and sides of the meatloaf, bake for 3 minutes.
Brush a second layer of glaze, bake for 3 minutes.
Brush a third and final layer of glaze, bake until sauce is lightly browned and bubbly, 3 to 5 minutes.
Allow meatloaf to cool for 15 minutes before removing from pan.
Once slightly cooled, cut the meatloaf into even sized slices.
Serve meatloaf with extra glaze on the side.