TasteFood - The secret is in the sauce for this meatloaf

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.

The key to a light and moist meatloaf (besides the meat) is to not overwork the meat when combining the ingredients. Use your hands or...