Set oven rack to the middle position, preheat to 350ºF (177ºC).
In a medium bowl, whisk together eggs and chicken broth. Add breadcrumbs, whisk to combine, and allow to absorb all of the moisture.
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, 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.
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 hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
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.
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.
Remove the meatloaf from the oven and carefully drain off excess juices from the bottom of the pan. Increase the oven temperature to 500ºF (260ºC).
Use a brush or spoon to spread an even layer of glaze on the top of the meatloaf, bake for 3 minutes. Brush the 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 before removing from the pan, at least 15 minutes on a wire rack. Cut into even-sized slices and serve with any extra glaze on the side.
Beef selection: Use between 80% and 90% lean ground beef. The higher the percentage, the chewier the texture.
Broth: Unsalted beef broth or stock can be substituted for a meatier taste.
Breadcrumbs: Traditional breadcrumbs can be used. However, they will have a slightly denser texture unless using homemade breadcrumbs that are less fine.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 5 days. It’s easier to reheat sliced pieces.