1 1/2 oz french bread, torn into pieces

1/2 cup ketchup, divided

1 cup coarsely chopped onion

5 tablespoons chopped fresh flat-leaf parsley, divided

1/4 cup whole milk or buttermilk

1 tablespoon minced fresh garlic

1 tablespoon dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 oz sharp cheddar cheese, diced

2 large eggs, lightly beaten

1 pound ground sirloin

cooking spray

Place bread in a food processor; pulse until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350 degrees for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined. Transfer the mixture to a 9 x 5-inch loaf pan coated with cooking spray; do not pack. Bake at 350 degrees for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160 degrees. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.