Preheat the oven. Preheat your oven to 350°F and thoroughly grease a loaf pan with butter.
Hydrate the breadcrumbs. In a small bowl, mix together the breadcrumbs and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Put it all together. To a large mixing bowl, add the ground beef, finely diced red onion, minced garlic, eggs, ketchup, Dijon mustard, Worcestershire sauce, salt, black pepper, dried oregano, Lipton Onion Soup Mix, chopped fresh parsley, and the hydrated breadcrumbs. Use your hands to mix until just combined. Be careful not to over-mix.
Prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, garlic powder, onion powder, and Worcestershire sauce. Set aside.
Assemble. Gently press the meatloaf mixture into the prepared loaf pan. Brush half of the glaze over the top of the meatloaf.
Bake. Bake for 45 minutes, brush the remaining glaze over the top, and bake for an additional 15 minutes or until a meat thermometer inserted into the center of the meatloaf reads 160°F.
Rest. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
Notes
Juicy Meatloaf: For a moist and flavorful meatloaf, don't skip the seasonings, and make sure to soak the breadcrumbs in milk. This step is crucial for enhancing taste and retaining moisture.
Pan Options: If you don't have a traditional loaf pan, use a baking pan to cook the meatloaf.
Don't Overmix: Mix the ingredients gently enough to combine them. Overmixing can lead to a meatloaf that's too dense.
Lean Beef: Choose 80/20 lean meat for your meatloaf to balance rich flavor and a non-greasy texture.
Rest: After removing the meatloaf from the oven, let it rest for 8 to 10 minutes. This resting period is key for redistributing the juices, ensuring the meatloaf holds together well when sliced.