Classic Beef & Pork Meatloaf with Sweet Glaze

1. Prepare the glaze

Combine the ketchup, brown sugar, cider vinegar, and hot sauce in a saucepan. Whisk these ingredients together and reserve 0.25 cup of this mixture for later use. Bring the remaining mixture to a simmer and let it cook for about 5 minutes until it thickens slightly.

2. Cook the onion and garlic

Heat the vegetable oil in a nonstick skillet over medium heat. Add the chopped onion and cook until it turns golden, about 8 minutes. Stir in the minced garlic and cook for just 30 seconds more, then transfer the mixture to a large bowl to cool.

3. Combine meatloaf ingredients

In a food processor, combine the crushed Saltine crackers and milk, processing until smooth. Add the ground beef, ground pork, eggs, yolk, Dijon mustard, Worcestershire sauce, dried thyme, parsley, salt, pepper, and the cooled onion mixture to the processor. Pulse this mixture about ten times, each pulse lasting one second.

4. Shape and broil the meatloaf

Preheat your broiler and adjust the oven racks so that one is near the top and the other is positioned in the middle. Line a rimmed baking sheet with foil and coat with cooking spray. Shape the meat mixture into a loaf on the prepared baking sheet. Broil the meatloaf for about 5 minutes until the top is well-browned. Remove it, brush with some of the reserved uncooked glaze, and broil for an additional 2 minutes.

5. Bake the meatloaf

Move the meatloaf to the middle rack of the oven. Brush it with the remaining uncooked glaze, reduce the oven temperature, and bake for 40 to 45 minutes. The goal is an internal temperature of 160 degrees. Let the meatloaf rest for 20 minutes under some foil.