Classic Meatloaf

Method

1. Set out the ground beef and ground pork while you prepare the rest of the meatloaf. Preheat the oven to 350 degrees Fahrenheit, then lightly oil a sheet pan with 1 tablespoon of the olive oil and set aside.
2. Dice the onion. Add the remaining 1 tablespoon of olive oil to a skillet over medium heat. Once hot, add the diced onion and sautée for 3 to 4 minutes, or until the onions are soft and beginning to brown. Remove them from the heat and set aside to cool slightly.
3. To a large bowl, add the eggs, yogurt, and milk. Whisk until completely smooth, then add the panko bread crumbs and toss to coat in the egg mixture. Set aside for 5 minutes to let the crumbs absorb the liquid.
4. Meanwhile, mince the fresh thyme and parsley leaves. Add the herbs to the bowl with the bread, along with the worcestershire sauce, allspice, and 3 teaspoons of the salt. Finally, add the sautéed onions. Stir to combine.
5. Add the ground beef and ground pork to the bowl. Using your hands, mix the meat into the egg and bread mixture. Continue mixing until the pork and beef are completely combined and the egg and bread mixture is evenly distributed throughout. Be cautious not to overmix.
6. Form the meatloaf mixture into two 4 x 8-inch mounds. Make the glaze by whisking together the tomato paste, maple syrup, vinegar, mustard, and remaining ¼ teaspoon salt in a small bowl. Using about half of the glaze, pour it over each meatloaf and use the back of a spoon or basting brush to spread the glaze all over the top and sides.
7. Transfer the meatloaf to the oven and bake until the internal temperature registers 160 degrees Fahrenheit, about 50 to 55 minutes. About halfway through baking, pour the remaining glaze over the top of the meatloaf.
8. Let the meatloaf rest for 5 to 10 minutes before slicing and serving. Mince the chives and sprinkle over the top of the meatloaf. Top with finely-grated parmigiano reggiano, if using.