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. For the best crust, a freeform loaf on a sheet pan works beautifully.

Soften aromatics: In a small skillet over medium heat, sauté the diced onion in a little olive oil or butter for 3–4 minutes until translucent. Add garlic for the last 30 seconds. Let cool slightly. This step mellows the bite and boosts sweetness.

Combine the binder: In a large bowl, whisk eggs, milk, Worcestershire, Dijon, salt, and pepper. Stir in breadcrumbs and let it sit 2 minutes to hydrate.

Add the beef: Add ground beef, the cooled onion-garlic mixture, and parsley. Gently mix with clean hands or a fork just until combined. Don’t overwork the meat—that leads to a dense loaf.

Shape the loaf: Transfer the mixture to the prepared pan. Shape into a tight, even loaf about 9 inches long and 4–5 inches wide. Smooth any cracks for even cooking.

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

Bake: Place in the oven and bake for 45 minutes. Remove and spread the remaining glaze on top. Return to the oven and bake another 20–25 minutes, or until the center reaches 160°F (71°C).

Rest and slice: Let the meatloaf rest for 10–15 minutes before slicing. This keeps it juicy and easier to plate.

Serve: Slice into thick pieces and serve with mashed potatoes, buttered green beans, or a simple salad. Spoon any pan juices over the slices for extra flavor.