Preheat the oven to 350 degrees. Put the oven rack in the middle of the oven.

Heat a medium sauté pan over medium heat, and swirl in the oil to coat the pan. Lightly sauté the onions for about 10 minutes, or until soft. Add the parsley and garlic, then reduce the heat to low. Stir continuously to mix well. Remove from the heat and stir in the cheese, salt, and pepper. Set the mixture aside to cool.

Try not to overmix, or the finished texture will be too dense. Divide the mixture in half, form it into two logs, and place them into an 8-by-4-inch loaf pan. Don’t over-press; just pat the mixture into place.

Bake the meatloaves for about 45 minutes and remove them from the oven to brush the tops of the loaves with the remaining ketchup. Return the meatloaves to the oven to bake until cooked through, about 15 minutes, or until the temperature reaches 160 degrees Fahrenheit and the juices run clear. Remove the meatloaf from the oven and let it rest for about 7 minutes before turning the loaves out of their pans. Slice to your desired thickness and serve.

If you use ground turkey, the temperature must reach 165 degrees Fahrenheit, which usually takes an extra 10 minutes. But check it at the 60-minute baking point just to be sure.