Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line a baking sheet with foil to prevent sticking and ensure easy cleanup.

In a large bowl, combine the ground beef, finely chopped onion, eggs, milk, Panko breadcrumbs, minced garlic, 1/4 cup ketchup, chopped parsley, Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix everything together gently until just combined—avoid overmixing to keep the meatloaf tender. I always use my hands for this, as it helps incorporate everything evenly without compacting the meat too much.

Shape the combined meat mixture from Step 2 into a loaf form. Place it into the prepared loaf pan or set it on the lined baking sheet, making sure the loaf holds its shape and remains even so it cooks uniformly.

In a small bowl, mix together 1/2 cup ketchup, brown sugar, white vinegar, garlic powder, and onion powder to make the glaze. Brush half of this glaze evenly over the surface of the unbaked meatloaf. I like to add an extra pinch of brown sugar here if I want a more caramelized finish on top.

Bake the meatloaf in the preheated oven for 45 minutes. After 45 minutes, brush the remaining glaze over the meatloaf. Return it to the oven and continue baking for another 15–30 minutes, or until the internal temperature reaches 160°F (71°C).

Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute, making for a juicier result. I always resist the urge to cut in too soon, as the rest makes all the difference in texture and flavor. Slice and serve warm.