Glazed Three-Meat Loaf

1. Prepare the Glaze

Combine ketchup (or chili sauce), brown sugar, and vinegar in a small saucepan; set aside for later use.

2. Sauté the Aromatics

Preheat the oven to 350 degrees Fahrenheit. Heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion and minced garlic; sauté until they are softened, which should take about 5 minutes. Remove from heat and let the mixture cool.

3. Combine the Ingredients

In a large mixing bowl, whisk together the eggs, dried thyme, table salt, ground black pepper, Dijon mustard, Worcestershire sauce, hot pepper sauce, and milk or yogurt. Add the ground beef, ground pork, and ground veal to the bowl. Incorporate the crushed crackers (or oatmeal or bread crumbs), minced fresh parsley, and the cooled onion and garlic mixture. Gently mix with a fork until the ingredients are evenly blended and the meat mixture does not stick to the bowl. If the mixture is too sticky, add additional milk or yogurt, a tablespoon at a time, until it reaches the desired consistency.

4. Shape and Glaze the Meatloaf

Transfer the meat mixture to a meatloaf pan with a perforated bottom, set over a drip pan. Shape the mixture in the pan, ensuring it's evenly distributed. Use a fork to create a small space between the meat mixture and the pan edges to prevent glaze from dripping into the oven. Apply a quarter of the prepared glaze over the top of the loaf.

5. Bake the Meatloaf

Bake the meatloaf for approximately 45 minutes, or until the first layer of glaze has set. Add another quarter of the glaze and continue baking until the second coat has set, and the meatloaf reaches an internal temperature of 160 degrees Fahrenheit, about 15 minutes more. Once baked, let the meatloaf cool for at least 20 minutes.

6. Serve

While the meatloaf rests, simmer the remaining glaze over medium heat until it thickens slightly. Slice the meatloaf and serve, offering the extra glaze on the side for those who want a little extra sweetness and tang.