Spanish Meatloaf

1. Preheat oven to 375 F and line a rimmed sheet pan with aluminum foil or parchment paper. Spray foil/parchment with a little cooking spray.
2. Put the breadcrumbs in a bowl. Sprinkle the milk over the breadcrumbs and allow that to sit while you prepare the remaining ingredients.
3. Add all of the ingredients for the meatloaf except the olives (including the breadcrumbs at the end), into a large bowl and gently mix to combine completely. Hands work well for this! When the ingredients are mixed, add the olives and gently work them into the mixture.
4. Turn the meat out onto the prepared sheet pan and mold it into a loaf shape.
5. Put the pan of meatloaf into the heated oven.
6. Meanwhile in a medium bowl mix together the ingredients for the glaze. Set aside.
7. After 35 minutes, remove the meatloaf from the oven and pour the glaze over the top. Cover the top of the meatloaf completely in the glaze. Return to the oven for another 40 minutes or until the center of the meatloaf is completely cooked. Remove from oven and set on a rack.
8. Allow the cooked meatloaf to rest for about 10 minutes before slicing it into the appropriate portions.

Notes:
– Leftover meatloaf makes really great sandwiches!
– To offset the saltiness of the olives you may wish to add 1/3 cup of raisins to the meatloaf.