Sauté the vegetables. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 6–7 minutes, until soft and lightly golden. Add the garlic and cook 30 seconds. Spread on a plate and cool for 10 minutes. Do not skip this — hot vegetables will cook the eggs.

Soak the crackers. In a large bowl, combine the crushed Ritz and the milk. Let sit 5 minutes, then mash with a fork into a paste.

Heat the oven and set up the pan. Preheat to 350°F. Line a rimmed sheet pan with foil and place a wire rack on top. Poke a few holes in the foil so drippings can drain. Lightly grease the rack.

Mix the meatloaf. Add the beef, pork, eggs, cooled vegetables, drained tomatoes, cheddar, ketchup, Worcestershire, salt, pepper, thyme, paprika, and garlic powder to the bowl with the panade. Mix with your hands for about 20 seconds, just until no dry patches remain. Stop there.

Shape the loaf. Turn the mixture onto the rack and shape into a 10x5-inch loaf, about 2½ inches tall. Pat the top flat so the glaze sits evenly. Do not pack it tight.

Bake the first stage. Bake 45 minutes, uncovered. The loaf will firm up and render most of its fat during this window.

Make the glaze. While it bakes, whisk the ketchup, brown sugar, cider vinegar, Worcestershire, Dijon, and paprika in a small bowl until smooth.

Glaze and finish. Pull the loaf out and spoon the glaze over the top, letting it run down the sides. Return to the oven and bake 12–15 minutes, until the glaze darkens and becomes sticky and the center reaches 160°F on an instant-read thermometer.

Rest. Transfer the loaf to a rack on a cutting board and rest 15 minutes. This is not optional — slicing early loses the juices.

Slice and serve. Slice into 8 thick portions with a serrated knife, using a gentle sawing motion so the loaf does not crumble. Serve with mashed potatoes and green beans.