1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan—both work beautifully, but I love the rustic edges you get from the sheet.
2. In a large mixing bowl, combine the ground beef, Parmesan, minced garlic, chopped onion, and breadcrumbs. Give it a gentle mix with your hands or a wooden spoon until just combined—overmixing can make the meatloaf tough.
3. In a smaller bowl, whisk together the eggs, milk, Worcestershire sauce, Italian herbs, salt, pepper, ketchup, and Dijon mustard until smooth.
4. Pour the wet mixture over the meat mixture. Using your hands, fold gently to combine everything evenly.
5. Shape the mixture into a loaf shape about 8 inches long and 4 inches wide. Place it on your prepared baking sheet or in the loaf pan.
6. Spread a thin layer of ketchup over the top of the loaf—this glaze caramelizes and adds a beautiful tangy finish that Mama Lu would have insisted on.
7. Bake in the preheated oven for 55 to 65 minutes, or until the internal temperature reaches 160°F (70°C). You’ll know it’s done when the edges are browned and the top glaze has bubbled and slightly caramelized.
8. Let the meatloaf rest for 10 minutes before slicing. This helps keep it juicy and makes serving easier.

One time, I pulled mine out too soon and ended up with a crumbly mess—lesson learned the hard way! Never skip the resting step; it’s just like Mama Lu always said, “Patience in the kitchen shows in the plate.”