The sauce for this meatloaf does double duty as a glaze and a flavoring agent for the meat.
It’s purposely savory and tangy, erring on the side of a less-sweet meatloaf while driving flavor and spice into the meat. A combination of beef and pork mirrors a classic Italian meatball, but feel free to switch the meat ratios to your preference. You can also replace the beef and pork with turkey—preferably dark meat if possible. Light turkey meat is less flavorful.
