Preheat your oven to 350°F. Lightly grease a loaf pan or line a sheet pan with foil for easier cleanup.

I usually spray the pan lightly with cooking spray because meatloaf has a way of sticking in random spots. The first time I skipped that step, half the bottom stayed behind in the pan.

In a large mixing bowl, combine the breadcrumbs and milk. Stir them together and let the mixture sit for about 3 to 4 minutes.

This step helps keep the meatloaf soft. The breadcrumbs absorb the milk and turn almost paste-like. It doesn’t look amazing at this stage, but trust the process.

Add the ground beef, diced onion, eggs, ketchup, Worcestershire sauce, salt, pepper, garlic powder, smoked paprika, and parsley to the bowl.

Use clean hands or a large spoon to gently mix everything together until combined. Try not to overmix it.

I noticed the texture gets tougher when I keep mixing too long. Once everything looks evenly combined, stop.

The mixture will feel pretty moist, which is normal.

Transfer the mixture into your loaf pan and gently shape it into an even loaf shape.

If you’re using a sheet pan instead, shape it into a loaf about 9 inches long and 4 to 5 inches wide.

Try not to pack the meat down too tightly. A lighter touch makes a softer meatloaf.

In a small bowl, stir together the ketchup, brown sugar, and mustard.

Spread about half the glaze over the top of the meatloaf.

The smell of the glaze while it bakes is honestly one of my favorite parts. It gets sweet, tangy, and a little caramelized around the edges.

Place the meatloaf in the oven and bake for 45 minutes.

After 45 minutes, spread the remaining glaze on top and return the pan to the oven.

Bake another 15 to 20 minutes, or until the internal temperature reaches 160°F.

The top should look glossy and slightly sticky, and the edges may start browning a little.

This part matters more than people think.

Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.

If you cut it too early, the juices run everywhere. I do this almost every single time because I get impatient.

Resting helps everything hold together better.

Slice the meatloaf into thick pieces and serve warm.

I usually spoon a little extra glaze from the pan over the slices because nobody in my house complains about extra sauce.