Meatloaf gets a bad rap sometimes, but when it's made right, it's the kind of comfort food that brings everyone to the table. I've been making this version for years, and it never fails to satisfy. The key is getting the meat mixture just right, not too dense but not falling apart either. What makes this kosher meatloaf special is the combination of ground beef and ground turkey. The turkey keeps it from being too heavy while the beef gives you that rich flavor we all crave. I use matzo meal instead of breadcrumbs because it creates a better texture and absorbs the juices perfectly. The vegetables get sautéed first, which might seem like an extra step, but it makes all the difference. Raw onions in meatloaf can be harsh and crunchy, but when you cook them down first, they become sweet and melt into the meat. The glaze is where this recipe really shines. It's a simple mixture of ketchup, brown sugar, and a touch of Dijon mustard that caramelizes beautifully in the oven. I brush it on halfway through cooking so it doesn't burn but still gets that gorgeous color. The result is a meatloaf that's moist inside with a slightly crispy, sweet exterior. This feeds a crowd easily and the leftovers make incredible sandwiches the next day. I like to serve it with roasted potatoes and steamed green beans, but mashed cauliflower works great too if you want something lighter. The whole thing comes together in about an hour and a half, most of which is hands-off baking time.