1 lb. 90% lean ground beef
1 lb. group pork - plain, unseasoned
1 Tbsp. vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 cup ketchup
1/4 cup packed brown sugar
4 tsp. cider vinegar
2 large eggs
1/2 cup milk, plus extra if needed
2 tsp. Dijon mustard (no paprika if possible)
1 tsp. salt
1/2 tsp. pepper - optional
2/3 cup crushed saltine crackers
1/3 cup minced fresh parsley
Adjust an oven rack toº the middle position and heat the oven to 350º. Heat oil in an 8 inch skillet over medium high heat until simmering. Add the onion, cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 20 seconds. Set aside to cool for 5 minutes.
Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, pepper and salt together.
Mix the meats together for the meatloaf mix. Mix the meatloaf mix with the crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn't stick to the bowl. (if the mixture sticks to the bowl, add additional milk, a tablespoon at a time, until it no longer sticks)
Turn the meatloaf onto a foil-lined backing sheet and shape into a 9 X 5 inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.
Brush the loaf with the remaining ketchup mixture and bake until the center of the loaf measures 160º on an instant read thermometer, about 15 minutes. Let cool for about 20 minutes before slicing and serving.