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1
For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.
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2
Place oven rack to middle position; heat oven to 350 degrees F.
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3
Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes.
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4
Add garlic and cook, stirring, until fragrant, about 1 minute.
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5
Transfer mixture to small bowl, set aside to cool.
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6
In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined.
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7
Gently break-up ground beef in a large bowl.
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8
Add bread crumbs, parsley and cooked onion, bell pepper and garlic.
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9
Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute.
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10
If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick.
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11
Be careful not to overmix, and avoid squeezing the meat.
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12
Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets.
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13
Smooth top and edges of meat loaf with moistened spatula.
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14
Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes.
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15
Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes.
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16
Remove from oven, let stand 15 minutes.
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17
Transfer to a platter, and cut into thick slices.
