Preparation Steps

• Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray lightly with cooking spray.
• In a small pan, cook the diced onion in butter over medium-low heat until tender, about 5-7 minutes. Let the cooked onions cool completely.
• In a medium bowl, combine the eggs, milk, and Italian breadcrumbs. Let the mixture sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid.
• Add the lean ground beef, cooled cooked onions, 1 tablespoon ketchup, Italian seasoning, chopped parsley, kosher salt, and black pepper to the bowl with the breadcrumb mixture. Mix until just combined, being careful not to overmix, which can make the meatloaf tough.
• Form the meat mixture into a 8x4 inch loaf shape directly on the prepared baking pan. Bake for 40 minutes.
• While the meatloaf is baking, prepare the glaze: In a small bowl, combine the chili sauce and 0.5 cup ketchup (and brown sugar if using). After 40 minutes of baking, spread the glaze mixture evenly over the meatloaf. Return to the oven and bake for an additional 15-30 minutes, or until the meatloaf reaches an internal temperature of 160°F. For a slightly caramelized topping, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.
• Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving. This resting time allows the juices to redistribute, ensuring a tender and moist meatloaf.