1. Cook onion, garlic, chili powder, paprika, salt and cayenne in oil in large nonstick skillet, covered, over low heat, stirring occasionally, until onion is softened but not browned, 10 minutes. Remove skillet from heat. Stir in tomato juice. Cool slightly.
2. Combine beef and pork in a bowl. Add bread, eggs, Worcestershire, sugar, hot-pepper sauce and onion mixture; mix lightly but thoroughly. Place mixture in 9 x 5-inch loaf pan.
3. Bake in 350 degrees F oven for about 1 hour or until an instant-read meat thermometer inserted in the center of the loaf registers 160 degrees F. Let stand for 10 minutes. Carefully pour off the excess liquid from the pan. Invert loaf onto plate. Invert right side up on serving platter. Slice.