For glaze: mix all ingredients in a small saucepan, set aside
For the meatloaf: preheat oven to 350°. Heat the oil in medium skillet, add onion and bell pepper, sauté until soft, about 5 min. add garlic, sauté 2 more min. Set aside to cool while preparing remaining ingredients.
In medium bowl mix together the eggs, thyme, mustard, hot pepper sauce and milk. Place meat mixture in a large bowl and add bread crumbs, cooked onion, pepper and garlic. Add egg mixture to meat mixture. Knead with hands until evenly blended, and meat mixture does not stick to bowl (add more milk if it sticks). Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf shape. Bake loaf to an internal temperature of 160°, about one hour. Cool for 20 minutes, heat remaining glaze over medium heat and serve with sliced meatloaf.