| Olive Oil | 1 tbsp. | |
| Onion | 1, grated large | |
| Garlic | 1 clove, minced | |
| Ketchup | 3/4 cup | |
| Apple Cider Vinegar | 1/4 cup | |
| Brown Sugar | 3 tbsp. | |
| Cayenne Pepper | 1/4 teaspoon | |
| Chicken Broth | 3/4 cup | |
| Fresh Parsley | 1/2 cup, chopped | |
| Eggs | 2 | |
| Bread Crumbs | 2/3 cup | |
| Parmesan | 1/2 cup, grated | |
| Salt | 1 tbsp. | |
| Pepper | 1/4 teaspoon | |
| Ground Beef (15% fat) | 2 lbs. |
Preheat oven to 350°.
Heat oil over medium heat in a small skillet.
Cook onion and garlic until soft, about 4 minutes. Transfer to a bowl.
In another small pot, heat ketchup, vinegar, brown sugar, cayenne to a boil. Reduce and simmer, stirring often, until slightly syrupy, about 5 minutes.
Transfer 2 tablespoons ketchup mixture to a blender. Add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
Combine broth mixture, eggs, breadcrumbs, Parmesan, salt, pepper, onion & garlic.
Add in beef and mix well with your hands to combine.
Transfer to baking dish. Form into a log (12″ by 5″) smoothing the surface.
Spread reserved ketchup mixture over the top.
Bake until a thermometer inserted into the center registers 165°. About 70–80 minutes. Let rest 10 minutes before slicing.
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