• Preheat oven to 350℉. Begin by gathering your ingredients so that you have them at hand on the counter or table.

Prepare the Ingredients

• Crush 1 1/2 cups crushed saltine crackers. To do this, I place one sleeve of crackers in a large freezer bag. Close it up squeezing out all the extra air. Then using my rolling pin, I'll crush the crackers until they are a nice fine crumb. This will make just short of 1 1/2 cups.
• Next, using a Chef's knife and cutting board, chop the 1/4 cup chopped sweet onion. 

Assemble the Meat Loaf

• In a large glass or stainless bowl, combine 2 large eggs and 1/4 cups whole milk. Stir into the egg mixture the crushed crackers, chopped onion, 2 tablespoons dried parsley, 1 teaspoon liquid smoke, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
• Add in 1 1/2 pounds lean ground beef or ground venison 1/4 cup ketchup, 1 tablespoon yellow mustard, and 3 tablespoons brown sugar. Mix well, using a large spoon or your hands. 
• Spoon the meat mixture into a greased 9"x7" loaf pan. (I've used both metal and glass pans to make this meatloaf. I think the glass pans are a little easier to clean up in the end. Plus, if it's pretty, you can serve the meatloaf directly from oven to table.)
• Cover with tinfoil. Bake in preheated oven for 45 minutes. Remove the tinfoil, and pour 3/4 cups ketchup over meatloaf.
• Bake uncovered for another 10 minutes. Serve warm. Garnish with fresh parsley if desired. This recipe will serve 4-6 people.