While the oats are soaking, prepare the vegetable base that will add depth of flavor. Finely chop one medium yellow onion and, this is crucial, sauté it in a little butter until soft before adding it to the meat. Raw onion can be crunchy in the finished dish and release too much water, while sautéed onion adds a wonderful sweetness. To the onions, add 2 beaten eggs, a teaspoon of salt, half a teaspoon of black pepper, and for a special aroma, a pinch of dried thyme or even nutmeg.
Now, let’s move on to the signature glaze—that sticky, sweet-and-sour crust that everyone fights for at the table. In a small bowl, mix half a cup of your favorite ketchup, a tablespoon of brown sugar (which ensures beautiful caramelization), and a teaspoon of mild mustard. If you like a little kick, you can add a few drops of Worcestershire sauce. Divide this sauce into two parts: we will apply one before baking, and the second one halfway through the process.
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