I always use 93% lean ground beef, especially for meatloaf, to prevent it from being too greasy.
I decreased the amount of total glaze, as well as the sugar content of the glaze from the original recipe. Feel free to adjust further if you like, just know that I have already significantly cut back on the sugar content of the recipe.
These are also great to make ahead and freeze! Just make a double batch; bake one and freeze the other. Just thaw the frozen loaves in the refrigerator overnight and bake as directed.