Meatloaf with Sweet Onion Glaze

Meatloaf with Sweet Onion Glaze For the Meatloaf 2 tbsp olive oil 3 cloves finely chopped garlic 1 medium red onion, finely diced 1 1/2 pounds lean ground beef 1 cup bread crumbs 3 ounces milk 1/2 cup finely shredded Parmesan cheese 1 tsp ground black pepper 1 tsp dried thyme 1 tsp dried oregano 1/2 tsp nutmeg 1 tbsp smoked paprika (optional) 1 beaten egg For the Sweet Onion Glaze 3 tbsp olive oil 1 small onion, julienned 3 cloves minced garlic 1 cup plain tomato sauce 1/2 cup brown sugar 2 tbsp balsamic vinegar 1/2 tsp black pepper 1/2 tsp salt 4 tbsp hot sauce (more or less to taste) 4 tbsp Worcestershire sauce 1 tbsp dry mustard powder 1 tsp ground ginger For the meatloaf: Saute the garlic and red onion in the olive oil only until softened but not browned. Soak the breadcrumbs in the milk for a few minutes before adding to the ground beef. Mix together the Parmesan cheese, pepper, thyme, oregano, nutmeg and paprika. Mixing these together first helps to distribute the seasoning evenly through the meatloaf. Add to the ground beef and breadcrumbs along with the beaten egg. Combine all well and press into a medium to large sized loaf pan. It's a good idea to use a loaf pan that's a little larger than the amount of meatloaf mixture to allow for the addition of the glaze later. The pan I use is perfect. It gets filled to about ½ inch from the top rim. Bake at 375 degrees F for about 40 minutes. Drain excess fat from the loaf pan and add the sweet onion glaze. Return to oven for an additional 30-45 minutes. Drain excess fat again before serving. For the Sweet Onion Glaze: In a small saucepan sauté the onion, garlic and olive oil for about 3 minutes until the onions soften but do not brown. Add the remaining ingredients and simmer slowly for about 20 minutes, stirring occasionally. Notes Any leftovers can be used for meatloaf sandwiches on toasted crusty bread or as we often do at our house, as paninis with the addition of some mozzarella or provolone cheese.