cranberry glazed meatloaf

We have these long time family friends of ours who were once our neighbors when we lived in Maine (hi Maria!), and these family friends always give such wonderfully nostalgic gifts that are always Maine made. Or all about Maine! When we got married they gave Matt and I a gorgeous Rackliffe Pottery dish (which has sadly chipped and now is used in a display only function) and Dishing Up Maine. I know I rarely (alright, very rarely) cook, but I really don't mind it at all. I just have Matt and well he's far better at it than I and enjoys it a great deal more. But one thing that I do make that is one of Matt's favorites is this meatloaf...
2 pounds of ground beef 
1 cup rolled oats, not instant 
1 cup tomato sauce or tomato juice
1 small onion, chopped
1/3 cup plain yogurt
1/4 cup chopped fresh parsley (I use about one tablespoon dried)
2 tablespoons Dijon mustard 
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried 
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg

3 tablespoons jellied cranberry sauce 
1 tablespoon white wine vinegar 

Combine beef, oats, tomato sauce, onion, yogurt, parsley, mustard, thyme, salt, pepper, and egg in a large bowl. Use your hands to mix together until well blended (this is gross). 
Transfer the mixture to a shallow backing fish and shape into an oval loaf about 10 inches long and 2 1/2 inches high. Bake at 350 degrees for 45 minutes. 
Whisk the cranberry sauce and vinegar in a small bowl (I make extra of this for whoever wants it during the meal). Brush the meat loaf with the mixture and return to over for an additional 20-30 minutes until juices run clear and a thermometer reads 160 degrees. 
Let stand for 10 minutes and pour off any excess fat. Slice and serve. 
Bon appetit you may eat!