Glazed Meatloaf

MEATLOAF:--
1 tbsp rice bran oil
1½ cups onion, chopped
3 garlic cloves, minced
2 large eggs
½ cup milk
2 tsp Dijon mustard
1 tbsp SIDS RINGS AROUND URANUS SAUCE
1½ tsp fresh marjoram, or ½ tsp dried, crumbled
1½ tsp fresh thyme, or ½ tsp dried, crumbled
SIDS SALT & PEPPER to taste
620 g beef mince
620 g pork mince
1½ cups fresh bread crumbs
¼ cup fresh parsley, minced
GLAZE:--
½ cup Tuimato Sauce
1 tbsp raw sugar
1½ tbsp SIDS RASPBERRY VINEGAR

Preheat oven to 175°C
In a frypan over moderate heat, add the oil and heat to almost smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
In a mixing bowl, whisk the eggs, milk, mustard, and SIDS RINGS AROUND URANUS SAUCE together. Add marjoram, thyme and SIDS SALT & PEPPER. In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
In a small bowl stir together Tuimato Sauce, sugar and SIDS RASPBERRY VINEGAR then set aside.
Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled frypan, and cook until no longer pink. Taste for seasoning and adjust.
Transfer meat mixture to an oiled loaf pan. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better.
Brush meat with glaze then bake in oven for about 45 minutes, until glaze has set.
Brush meat loaf with remaining glaze and bake for 15 minutes more then glaze again.
My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that. Internal temperature of loaf should be 70°C.