In a small saucepan, mix together the ingredients for the glaze. Bring to a simmer over medium heat and cook, stirring often, for 5 minutes until slightly thickened. Measure out ½ cup of the glaze to top the meatloaf while it cooks, and set aside the rest to serve with the meatloaf.

Grease a sheet pan with cooking spray. Set aside.

In a medium saucepan over medium-high heat, add the olive oil and onion. Cook for 5-7 minutes until completely softened. Add the garlic and cook for another 30 seconds. Let cool slightly.

In a large bowl, combine the onion mixture, gluten-free bread crumbs, milk, eggs + yolk, Dijon mustard, Worcestershire sauce, salt, pepper, thyme and parsley. Mix to combine. Add the ground beef and ground pork and knead together with your hands until totally combined.

Shape the meat mixture into a long, flat rectangle (about 9x5) on the prepared sheet pan. (Before you bake the meatloaf you’ll broil it to help form a nice crust for the glaze to cling to!)

Broil on the upper rack of the oven until well browned, about 5 minutes. Brush ¼ cup of the glaze over top and sides of loaf and return to the oven, then broil until the glaze begins to brown, about 2 minutes.

Brush the meatloaf with another ¼ cup of glaze. Set the oven temperature to 350F. Bake the meatloaf for 40-45 minutes, or until the internal temperature reaches 160F. Transfer the meatloaf to a serving platter and tent with foil. Let sit for 20 minutes before slicing.

Slice and serve with the reserved glaze. Enjoy!