From inthekitchenwithkath.com
(Adapted from the recipe in the October 2011 issue of Cooking Light)
Serves 4
1 teaspoon oil
½ cup chopped onion
6 tablespoons ketchup, divided
½ cup panko (Japanese bread crumbs)
¼ cup chopped fresh flat-leaf parsley (optional, I didn’t have any so I didn’t use it)
1 teaspoon Worcestershire sauce
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg white
1. Preheat the oven to 350˚.
2. Heat the oil in a small saucepan. Add the chopped onion and sauté for 5 or 6 minutes, until tender.
3. Mix the onion, 3 tablespoons of the ketchup, and the rest of the ingredients in a bowl. Mix until everything is just combined; do not over mix.
4. Spread a small amount of oil on a baking sheet. (Or use cooking spray.)
5. Shape the meat on the pan into a loaf that’s about 8 inches long and 4 inches wide.
6. Spread the remaining 3 tablespoons ketchup on top of the loaf.
7. Bake for about 35 minutes, or until an instant read thermometer registers 160˚.
8. Let stand for 10 minutes. (It will slice more easily after this rest period.) Slice and serve.