For the Glaze: ½ cup ketchup 4 tablespoons light brown sugar 4 teaspoons cider vinegar Optional Oven Method: With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9x5-inch loaf pan with a perforated bottom). Brush with half of the glaze.Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

1 medium onion(finely diced) 2 cloves garlic(minced) 2 eggs 2 teaspoonsDijon mustard 2 teaspoonsWorcestershire sauce 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried thyme 1 teaspoon cayenne pepper ½ cup whole milk 1 pound ground beef 1 pound ground porkl 16 saltine crackers( crushed) 1/4 cup minced fresh parsley

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside. In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended. Place meatloaf into a bundt pan that has been sprayed with oil. Put 1 1/2 cups of water in the IP, put the Trivet in and place the meatloaf on top of the trivet. Set IP for 35 minutes and do a quick release when done. Preheat oven to 400 and remove the meatloaf from the bundt pan, place on a foil lined cookie sheet, coat with glaze and bake in oven the about 8 to 10 minutes. If you want mashed potatoes add 3 pounds of little white and red potatoes to the bottom of the IP and cook along with the meatloaf. Place trivet on top of potatoes then place bundt pan on top of Trivet. Mash with 4 tbs butter, milk and a bit of garlic while meatloaf is browning in the oven.