• Preheat your oven to 350°F. Instead of a loaf pan, line a baking sheet or casserole dish with foil. Baking meatloaf in a loaf pan often steams the meat; using a flat surface allows the glaze to caramelize on all sides.
• In a large bowl, mix the bread crumbs and milk first. Let them sit for 5 minutes. This creates a "panade" which coats the meat fibers and keeps the juices trapped inside.

Glaze:

• Whisk the ketchup, brown sugar, and 2 Tbsp of Worcestershire sauce. Divide this into three small portions.
• Portion 1: Mix directly into the raw meat.
• Portion 2: Use for the initial top coat.
• Portion 3: Save for the final 15-minute "lacquer."
• Add the beef, aromatics, eggs, and the first portion of glaze to the milk-crumb mixture. Mix with your hands just until combined. Crucial: Over-working the meat will result in a "dense brick" texture.
• Shape the meat into a loaf on your foil-lined dish. Spoon the second portion of glaze over the top.
• Bake for 45 minutes. Remove the loaf and brush on the final portion of glaze. Return to the oven for the last 15 minutes.
• Pull the meatloaf when a thermometer hits 160°F.
• Let the loaf sit for 10 minutes before slicing. This allows the proteins to relax and reabsorb the juices, ensuring it doesn't fall apart when cut.