• Preheat oven to 400°.
• Prepare your loaf pan or other baking dish by lining it with tinfoil, allowing it to come up over the edges, so you can lift out the meatloaf when it's done. Next, line the bottom of the pan with parchment paper (on top of the tinfoil) to prevent the meatloaf from sticking to the tinfoil. This step is optional but does make it easier to serve the meatloaf.
• In a medium bowl, mix onion soup mix, breadcrumbs, and salt. Add the egg and milk, and stir to combine. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
• Stir in the garlic and shredded cheese, mix well.
• Using your hands, mix the meat into the breadcrumb mixture until completely incorporated.
• Shape the meatloaf according to the dish you are using. Place the meatloaf into the dish, shaping it so it is not touching the sides of the dish. Do not press the meatloaf into the dish, or you will end up with dense meatloaf.

Sauce

• Mix all the sauce ingredients together and set aside; you will add the sauce during the baking process.

Baking

• Bake uncovered in the preheated oven for 40 minutes.
• Remove the meatloaf, and spread the sauce evenly over the top of the meatloaf. Return to the oven and bake for an additional 10 to 15 minutes or until the internal temperature of the meatloaf reaches 160°.
• Remove from the oven, and allow the meatloaf to rest for 10 minutes before removing it from the pan and slicing.