Classic American meatloaf with ketchup glaze

Preheat the oven to 350.

In a small skillet with a little olive oil, cook the finely minced onion with a little salt until soft, not caramelized, about 10 minutes, so it melts into the meatloaf and adds moisture.

Moisten the panko with a bit of milk to rehydrate it and tenderize the meat; set aside.

Add the garlic to the onions, turn off the heat and let residual heat take the raw bite off; let cool a bit before it meets the raw beef.

Chop fresh parsley, including only the tender stems.

Combine the beef, breadcrumb mixture, onions and garlic, parsley, eggs, garlic and herb seasoning, about a cup of parmigiano, Worcestershire and lots of pepper; mix by hand.

Shape into a loaf about nine by five on a parchment-lined baking sheet.

Bake at 350F for 40 minutes of a total of about an hour.

Mix ketchup, sweet chili sauce, a little yellow mustard and a little brown sugar into a glaze and spread it generously over the meatloaf.

Bake another 20 minutes.

Let it rest and cool before cutting so the juices stay in; blot any pooled fat with paper towels, then slice and serve.