Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.
Transfer the mixture to a 9 x 5inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.
Great taste. Second time added tablespoon of chili powder. Lingering garlic taste is great. The first was firm and I sliced it and froze in slices. They reheated great. Second time couldn't find ground sirloin got 85% ground chuck. Bad idea. Very loose but taste was good.
Everyone in my family loved this recipe. I didn't have time to make breadcrumbs so I used Italian style breadcrumbs that I had on hand. Added 1T. vinegar to 1 c. milk to make quick buttermilk. We'll definitely make this recipe again. I agree with another poster about prepping ahead of time to make assembly easier.
I didn't feel like messing with the bread step, so I just used panko. The family loves it. The buttermilk adds a depth and I love the cheese in it. Just served with some mashed potatoes and a salad for a healthy version of this classic. It's definitely going to be a staple in our house!
Excellent meat loaf. Basically followed directions except we cooked the onions & first mixed everything together except the crumbs & sirloin, to avoid overworking the meat. Formed a free-standing 9x5 loaf rather than using a tin, so it was done a little sooner. Served with CL's roasted cauliflower. Very tasty, comfort food.