The best meatloaf of my life

Meatloaf is fairly hard to take pictures of that do it justice. This is the best meatloaf, ever. Take my word for it.
Alex and I decided we are going to continue eating healthy but eat meat once in a while, and started off with this meatloaf, since this was on Sunday, before I'd gotten my stitches out and wasn't sure if I should be eating solid food. Don't worry, I'm not going to suggest you put this in the blender at the end of the post. I asked Alex to make this since I was working later than him, and he followed the recipe that I had ripped out of a magazine a while ago. This is from America's Test Kitchen's Magazine, Cooks Country.

Glazed meatloaf aka the best meatloaf of my life

From Cooks Country but adapted by Alex

Glaze:

1 c ketchup

1/4 c packed dark brown sugar

2 1/2 T cider vinegar

1/2 t hot sauce (we used siracha)

Whisk everything together in a small saucepan. Set 1/4 c of the glaze aside, then simmer the rest over medium heat until thickened a bit, about 5 mins.

Meatloaf

2 t olive oil

1 onion, chopped fine

2 garlic cloves, minced
2/3 c gf breadcrumbs (toasted then crushed Udi's bread ends is what we use)
1/3 c milk
1 lb ground beef
1 lb fresh chicken or pork sausages (we used Italian and hot), removed from the casing
2 egg yolks
2 t mustard (we used spicy)
1/2 t dried thyme
salt and pepper

Line a cookie sheet with foil and lightly grease. Heat oil and cook onions until softened and lightly browned, then add garlic and cook until fragrant. Set aside. Process the breadcrumbs and milk in the food processor until smooth, then add beef and sausage and pulse until combined. Transfer to a bowl, add onions, eggs, mustard, thyme and 1 t salt and 3/4 t pepper, and mix with your hands until combined. Important! take off your rings that have stone settings before mixing meat with your hands!

Preheat your broiler, and lump your meat into a wide, flat loaf. Broil for about 5 minutes until well browned. Brush 2 T of the reserved 1/4 c glaze onto the loaf, then broil again for about 2 minutes, until browned further. Turn the heat down to 350 and brush the rest of the 1/4 c glaze onto the loaf. Bake 40-45 minutes (we cooked ours 42), then remove from oven and tent with foil, letting rest for 20 minutes. Serve with the rest of the glaze to your swooning wife.