Meatloaf For People Who Hate Meatloaf - cooking recipe

Ingredients

1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Dijon mustard or 2 tablespoons spicy brown mustard
1 tablespoon balsamic vinegar
1/4 teaspoon hot sauce
1 tablespoon butter or 2 teaspoons oil
1 medium onion, chopped
3 medium garlic cloves, chopped
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne (optional)
2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup plain yogurt or 1/2 cup whole milk
1 1/2 lbs ground beef
1 1/2 lbs ground pork
2/3 cup finely crushed saltine crackers (about 16) or 1 1/3 cups fresh fine breadcrumbs
8 ounces bacon (or more)

Preparation

For the glaze:
Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
For the meatloaf:
Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.