Preheat your oven to 350°F (175°C). This ensures the oven is hot and ready for baking the meatloaf once the mixing and shaping steps are complete.

In a large mixing bowl, combine the ground beef, herbed bread crumbs, minced onion, pressed garlic cloves, eggs, whole milk, tomato ketchup, Worcestershire sauce, salt, ground black pepper, dried thyme, and chopped fresh parsley. Mix everything together by hand or with a large spoon until all ingredients are evenly combined, but avoid over-mixing to keep the meatloaf tender. I always prefer mixing by hand—it helps you feel when the ingredients are just incorporated.

Transfer the combined meat mixture from Step 2 onto a parchment-lined baking sheet or into a loaf pan. Shape it gently into a loaf form, ensuring it is compact but not overly packed.

In a small bowl, mix together the remaining tomato ketchup, packed brown sugar, and Dijon mustard until you achieve a smooth glaze. Evenly spread this glaze over the top of the shaped meatloaf, covering the surface completely. For an extra punch of flavor, I sometimes add a dash of hot sauce to the glaze.

Place the glazed meatloaf in the preheated oven and bake uncovered for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). Baking times may vary slightly depending on your oven and the shape of the loaf.

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period helps the juices redistribute, resulting in a moist and flavorful meatloaf.