Turkey Meatloaf with Brown Sugar-Ketchup Glaze

It's winter so I crave comfort classics when the temperate drops below 30 degrees.  Here's another recipe that I've adapted from The New Best Recipes Cookbook (Cook's Illustrated). I've lightened it up using ground turkey instead of the ground chuck, pork and veal mixture they use (gotta watch how much red meat I eat moving forward -- increases my chance of reoccurance).

Glaze
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons cider vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion chopped
2 medium garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt (I used 2% milk)
2 pounds ground organic turkey (I get 1 pound ground turkey breast and 1 pound ground turkey thigh)
1 1/3 cups bread crumbs
1/3 cup fresh parsley leaves, minced

1. For the glaze, mix all of the ingredients together in a small bowl and set aside
2. For the meatloaf: Heat oven to 350 degrees.  Heat oil in a medium skillet, add the onion and garlic and saute until softened.  Set aside
3. Mix the eggs, thyme, salt, pepper, mustard, hot sauce and milk in a medium bowl.  Add the egg mixture to the ground turkey in a large bowl along with the breadcrumbs, parsley, and cooked onion and garlic; mix with a fork until evenly blended
4. Add to meat mixture to a loaf pan or or pat the mixture freehand until it is approximately 9x5 inches.  Brush with the glaze and bake for 1 hour.  
5. For individual portions, I used a mini loaf pan and baked for approximately 30 minutes.