Spicy Turkey Meatloaf with Ketchup Topping

I'm afraid that we might forget this one, so I'm going to make this our first post. The basic recipe came from 'The Enlightened Cook' magazine.

Ingredients:
1 tablespoon EVOO
2 cups chopped onion
3/4 lb mushroom (sliced)
3 garlic cloves, chopped
3/4 cup panko
1/4 cup chicken broth
3 tablespoons chopped parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
0.75 pounds ground turkey breast
0.75 pounds ground beef
1 large egg
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg

1. Preheat oven to 350 degrees.
2. Heat EVOO in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan. Cook 8 minutes, stirring occasionally. Remove from heat and cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (up to the egg) in a large bowl, stir well to combine. Shape mixture into a 9x5-inch rectangle on a broiler pan or something like that, coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in small bowl, stirring well. Spread this mixture evenly over the top (and sides!) of the meatloaf. Bake at 350 for 40 minutes (or until a thermometer registers 160). Let stand for 10 minutes.
Yield: 2 nights of dinner.
Possible sides: We've done French style green beans and the crispy potato slices (this one from Cook's Illustrated) in the past and they were both really good.

Comments: The mushrooms came from the Farmer's market, and they taste soo good in this, so don't skimp.