Directions:

Mix all glaze ingredients in small saucepan; set aside.

For the meat loaf:
Heat oven to 350 degrees F. Heat oil in medium skillet. Add onion; saute for 3 minutes. Add garlic and saute for 1 minute. Set aside to cool while preparing remaining ingredients.

Whisk eggs with yogurt, Worcestershire sauce, mustard, pepper sauce, thyme, salt and pepper.

In a large bowl, add ground beef and pork, egg mixture, oats, parsley and cooked onion and garlic; mix until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple of tablespoons at a time, until meat no longer sticks.)

Turn meat mixture onto a foil lined shallow baking pan. With wet hands, pat mixture into a 9 x 5- inch loaf. Brush with half the glaze.

Bake loaf until meat thermometer registers 160 degrees, about 1 hour. Remove from oven and let meatloaf rest for 10 minutes before slicing. Simmer remaining glaze over medium heat until slightly thickened. Slice and serve with extra glaze and Dijon mustard.