Pork Meatloaf With Glaze

Ingredients

For the meatloaf:

1 lb ground pork (80% or 85% lean)
1 small onion, finely diced (the finer the better, you can use a food processor to chop it up)
2 cloves garlic, finely minced or grated
2 tablespoons parsley, finely minced
1 egg
¼ cup plain breadcrumbs (or panko)
2 tablespoons ketchup
1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano, parsley)
¾ - 1 teaspoon salt (1 teaspoon makes for a saltier, though admittedly tastier, meatloaf)
½ teaspoon freshly ground black pepper, or to taste

For the glaze:

2 tablespoons ketchup
2 tablespoons BBQ sauce (or substitute with 2 tablespoons ketchup + 1 tablespoon brown sugar) We used the Kickin' Cowboy Sweet BBQ Sauce that we carry.
1 teaspoon apple cider vinegar (or white vinegar or any vinegar you have)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

An 8x5-inch loaf pan *or* a baking pan. If you want dry edges for your meatloaf, use a baking pan. If you want juicy edges for your meatloaf, use a bread loaf pan. If doubling the recipe, you can use a slightly bigger loaf pan, such as 9x5-inches.
Parchment paper, to make sure the meatloaf doesn't stick
Large bowl
Pastry brush, to brush the glaze on the meatloaf (or you can use a spoon to spread it)
Measuring spoons and cups

Preheat oven to 375 degrees Fahrenheit. Line an 8x5-inch loaf pan with parchment paper and lightly spray with oil, or place parchment paper on a baking sheet and lightly spray with oil.
Combine all the ingredients for the meatloaf in a large bowl. Use your hands to mix it together well and make sure all the seasonings are spread throughout the ground pork.
Shape the ground pork mixture into a loaf shape and place into the parchment paper-lined loaf pan or on a baking sheet. Press down gently to get it to your desired shape.
Bake at 375F for 30 minutes. (If you want to skip the glaze, bake for 40-45 minutes, or until the meatloaf is fully cooked and a meat thermometer measures at least 165F in the thickest part.)
While the meatloaf is baking, combine all the ingredients for the glaze in a small bowl and mix together.
After 30 minutes, carefully remove the meatloaf from the oven. Brush the glaze mixture on top of the meatloaf and bake for another 15 minutes, or until the meatloaf is fully cooked and the internal temperature is at least 165F.
Allow to cool for 10-15 minutes before removing it from the baking pan and slicing. If you try to slice it too early, it will crumble.