Heat your oven to 325ºF and line a sheet pan with parchment paper.
Place a skillet over medium heat and add in the oil and onions. Season with salt and pepper and cook for 4 to 5 minutes or until softened. Stir in the garlic and continue to cook for 1 minute then deglaze the pan with the Worcestershire sauce and set aside to cool completely.
Meanwhile, tear the bread into small pieces and place in a large bowl. Pour over the milk and mix well to combine. Set aside to allow the bread to soak up the milk, stirring occasionally. You want the bread to break down into a sort of paste.
Add the cooled onion mixture into the bread along with the parsley, eggs, Dijon, and 2 tablespoons of ketchup. Add in the beef and, using two forks, blend the mixture together. You don’t want to press or squeeze the mixture as that will lead to a tough meatloaf.
Transfer the meatloaf mixture onto the prepared sheet pan and shape into an oval-ish loaf that is about 6-inches wide and 4-inches tall. Spread the remaining ½ cup of ketchup evenly over top.
Fill a small baking pan with a few inches of hot water and transfer to the bottom rack of the oven – this will help keep the meatloaf from cracking. Transfer the meatloaf to the centre rack and bake for 1 hour to 1 hour and 15 minutes or until the internal temperature reaches 160ºF and the meatloaf is cooked through. Set aside to rest for at least 10 minutes to rest.
