Begin by pouring your glaze mixture of ketchup, yellow mustard, brown sugar, and apple cider vinegar into a sauce pan. Stir frequently until it starts to simmer. Let simmer while you are mixing up the meat, keeping a close eye on it and stirring it frequently.
Finely chop one small to medium sized onion. I use my mini food processor so I can get the pieces as small as humanly possible. I don’t know, but if your kids are anything like my kids, the mere sight of a piece of onion can send them into dinner hysterics. I firmly believe this is my punishment for torturing my mother for so many years over the CHUNKS!!! Oh My GOSH there are CHUNKS IN THIS FOOD! Sometimes they just have to deal with it and pick them out, because as you guys well know, there are onions of some sort in about 80% of the food I cook. I don’t have time to be a short order cook. Over here, you eat what is served or you get to be hungry. Bummer!
After your onion is finely chopped, dump it into a large bowl and mix in the eggs, milk, ketchup, A-1, salt, pepper, dry mustard, onion powder, garlic powder, parsley, garlic, panko bread crumbs, and crushed up saltines. Mix this all together well, and then dump in 2.5 pounds of 80/20 ground beef. Stir this until the mixture is fully incorporated with the ground beef. You can get in there with your hands if you want, but I usually use a heavy wooden spoon. Continue reading »