Preheat your oven to 375°F (190°C) and line a rimmed baking sheet (approximately 10” x 15” x 0.75”) with parchment or lightly grease it.

In a small bowl, blend together the ketchup and Worcestershire sauce until thoroughly mixed. Set this glaze aside for later.

In a separate mixing bowl, combine the beaten eggs, milk, bread crumbs, pressed garlic, chopped parsley, and grated onion. Stir well to form a cohesive mixture.

In a large bowl, place the ground beef. Season it with oregano, salt, and black pepper. Add the prepared breadcrumb mixture to the beef and use your hands to gently incorporate all ingredients until just unified—do not overmix.

Transfer the meat mixture onto the prepared sheet pan, pressing and spreading it evenly to the edges to create a uniform layer.

Spoon the ketchup-Worcestershire glaze over the top of the meatloaf and spread it out evenly with a spatula or the back of a spoon.

Place the pan in the oven and bake for 20 minutes. Afterward, switch the oven to the broil setting and cook for an additional 3–5 minutes, allowing the glaze to bubble and caramelize. The internal temperature of the meatloaf should register at least 160°F when measured with a meat thermometer.

Once removed from the oven, allow the meatloaf to rest for 5 minutes. Sprinkle with extra chopped parsley before slicing and serving warm.