Preheat the oven to 425 degrees. Set the meats out to reach room temperature,
Make the sauce by mixing all the ingredients for the sauce together in a small bowl. Set aside. This sauce will benefit from sitting for a while.
Process the onion and garlic in a food processor (or grater) until they are very fine-set aside and make sure to save all the liquid with them.
Crumble each meat by hand into a large glass bowl. Gently combine the meats to integrate completely.
Add the onions, garlic, eggs, about ⅔ of the breadcrumbs,the herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
Add the remaining breadcrumbs to tighten the meat mixture until it is sticky and dense. Add more water if needed.
Spray a roasting pan with non stick spray and set meatloaf on it.
Press about half of the meat mixture into a lined loaf pan used as a mold. Roll the formed meatloaf onto a prepared baking pan and finish forming by hand. Repeat for the second loaf.
Place the baking pan with the meatloaves in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove it from the oven. Lower the oven temp to 325 degrees.
Cover with aluminum foil and return to the 325-degree oven for 45 minutes.
After 45 minutes, take the meatloaf out of the oven and uncover. Discard any excess greas in the baking pan. Increase the oven temp to 425 degrees.
Pour the sauce over the meatloaf and return to the 425-degree oven, uncovered.
Roast for another 15 minutes, the sauce should be bubbly and starting to brown. Remove the meatloaf from the oven and rest for about 10 minutes before slicing.