Preheat and prep: Heat the oven to 350°F (175°C). Line a sheet pan with foil and lightly oil it, or use a loaf pan lined with a parchment sling for easy removal.

Soak the crumbs: In a large bowl, combine breadcrumbs and milk. Let sit 2–3 minutes until the mixture looks like damp sand. This keeps the meatloaf tender.

Add aromatics and seasonings: Stir in the egg, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, smoked paprika, and parsley until evenly combined.

Mix in the beef: Add the ground beef and gently fold it into the breadcrumb mixture. Mix just until combined. Do not overmix or the meatloaf can turn dense.

Shape the loaf: Transfer to the prepared pan and form into a loaf about 8 inches long and 2–3 inches high. If using a loaf pan, press it in gently and smooth the top.

Make the glaze: In a small bowl, stir together ketchup, brown sugar, vinegar, and Worcestershire. Spread half over the top of the loaf.

Bake the first round: Bake for 35 minutes. Remove from the oven and spread the remaining glaze on top.

Finish baking: Return to the oven and bake another 20–30 minutes, until the internal temperature reaches 160°F (71°C).

Rest and slice: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays moist.

Serve: Slice and serve with mashed potatoes, roasted vegetables, or a crisp salad.