beef stock paste
(or 1 bouillon cube that can be crumbled)
(use your favorite: cajun, steakhouse, etc.)
salt and pepper to taste
Heat oven to 325°F. Crumble bread and place in bowl with milk. Set aside to soften for about 10 minutes. It should become a paste.
Mix ground beef with bread/milk paste, onion, garlic, beef stock paste or crumbled bullion cure, seasoning mix, mustard, tomato paste, egg and parsley. Season with salt and pepper to taste.
Shape mixture into loaf about 9 inches long and 4 inches wide. Set loaf onto a foil-lined broiler pan.
Mix ketchup with molasses. Brush loaf with about 1 tablespoon of mixture and place meatloaf into oven. Brush again with ketchup/molasses mixture after about 10 minutes, then again after 20 minutes, and, if there is any left, after 30 minutes. Bake at least 40 minutes or until center measures 130°F.
Remove meatloaf from oven and let rest, covered, 10 minutes.