1 cup ketchup 
1/4 cup packed brown sugar 
2 1/2 tablespoons cider vinegar 
1 teaspoon hot sauce

16 saltines 
1 tablespoon vegetable oil 
1 onion, chopped fine 
4 garlic cloves, minced 
1 pound ground pork 
1 pound 90 percent lean ground beef 
2 large eggs, lightly beaten 
1 tablespoon Worcestershire sauce 
2 teaspoons dry mustard 
Salt and pepper 
4 ounces Monterey Jack cheese, shredded (1 cup) 
1 tablespoon cornstarch 
3 ounces thinly sliced deli ham

  1. FOR THE GLAZE: Whisk ketchup, sugar, vinegar, and hot sauce together in small saucepan until combined; reserve 1/4 cup. Bring remaining glaze to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside. 
  2. FOR THE MEATLOAF: Adjust oven racks to upper (about 6 inches away from broiler element) and middle positions and heat broiler. Line rimmed baking sheet with aluminum foil and coat lightly with vegetable oil spray. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl.
  3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Add pork, beef, eggs, Worcestershire, mustard, 1 teaspoon salt, and ¾ teaspoon pepper to saltine mixture and knead gently to combine.
  4. Combine cheese and cornstarch in medium bowl. Spread half of meat mixture on preparedbaking sheet in 10 by 6-inch rectangle. Layer half of ham on meat, leaving 1-inch border on all sides. Sprinkle half of cheese mixture over ham. Repeat with remaining ham and remaining cheese mixture. Form remaining meatloaf mixture into 9 by 5-inch rectangle and place on top of prepared meatloaf bottom, leaving border exposed. Fold bottom edge of meatloaf up over top layer and pinch edges together tightly to seal. 
  5. Broil meatloaf on upper rack until spotty brown, 6 to 8 minutes. Brush 2 tablespoons uncooked glaze evenly over top and sides of meatloaf and continue to broil until glaze begins to brown, about 1 minute. Move meatloaf to middle rack and brush with remaining 2 tablespoons uncooked glaze. Reduce oven temperature to 350 degrees and bake until meatloaf registers 160 degrees, 30 to 35 minutes. Transfer to carving board, tent with foil, and let rest for 30 minutes. Warm reserved glaze. Slice meatloaf and serve, passing warm glaze at table.