- 1/4 cup Chili sauce or ketchup
- 2 tablespoons Apple cider vinegar
- 1 dash Worcestershire sauce
- 1 dash Hot pepper sauce
- 2 tablespoons Brown sugar
- 2 tablespoons olive oil
- 1/2 large Onion; finely chopped (about 1 cup)
- 1 can (6 oz) Tomato paste
- 2 teaspoons Worcestershire sauce
- 1/3 cup Milk; (scant)
- 2 pounds Ground beef; (preferably 85 percent lean ground chuck)
- 2 large Eggs; lightly beaten
- 16 Saltine crackers; finely crushed (about 2/3 cup)
- 1/4 cup fresh parsley; Minced
- 1/2 teaspoon Kosher salt; (or, to taste)
- 1/4 teaspoon Fresh ground black pepper; (or, to taste)
For the glaze:
- In a small bowl, mix together ketchup, vinegar, Worcestershire sauce, hot pepper sauce and brown sugar. Set aside. (Note: You may double (or more) the glaze if desired.
- Also, the second batch of glaze, simmered over medium-low heat until thick and syrupy, about 5 minutes, is good to serve separately with the meatloaf.)
For the meatloaf:
- Preheat oven to 350 degrees F.
- In a medium skillet, saute onions in olive oil until just translucent, about 5 minutes.
- Let cool.
- In a large bowl, mix together onion, tomato paste, Worcestershire sauce, and milk until well combined.
- Add ground beef, eggs, crushed crackers, parsley, salt, and pepper.
- Mix with a fork until evenly blended and the mixture doesn’t stick to the bowl.
- If it sticks add more milk. (Note: Handle meat gently; it should be thoroughly combined but not made into a mushy paste.)
- With wet hands, pat mixture into a greased 9- by 5- by 3-inch loaf pan.
- Line loaf pan with parchment paper or foil for easy cleanup, if desired
- Brush with glaze, if desired.
- Place in center of preheated oven and bake, uncovered until cooked through and a thermometer inserted into center registers 160 degrees F, about 1 1/4 to 1 1/2 hours.
- Drain any excess fat, and allow to rest for 10 to 15 minutes before serving.