• Combine in a large bowl: breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder, and garlic.
  

If you don’t want to use beef, try a chicken and turkey combo or mix and match with pork.

• Add the meat, season with salt and pepper, and mix with your hands until fully combined.
  
• Shape into six 3-to-4-inch oval loaves.
  

Next time I think I will dice the onions a little thinner and maybe cook them for a couple of minutes before adding them to the mixture. Although they did cook enough I don’t like to really ‘feel’ onions in my mouth (yes that sounds dumb). But it is up to you and what you prefer!

• Heat the vegetable oil in a large nonstick skillet over high heat.
  
• Add the loaves and brown about 3 minutes per side.
• Meanwhile, whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat.
  

I cheated with the cornbread and used a box mix, super easy!

• Add ½ cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
  

The sauce is soooo good, make a little extra for those too much meat bits.

• Transfer the loaves to a plate.
• Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes.
• Serve the meatloaves with the hot glaze.