1. Preheat your oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it to prevent sticking.
2. In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes so the crumbs soak up the milk, keeping the meatloaf moist.
3. Add the ground beef, chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and herbs to the breadcrumb mixture.
4. Using clean hands or a sturdy spoon, gently mix everything until just combined. Avoid overmixing, as that can make the meatloaf dense.
5. Shape the mixture into a loaf on your prepared baking sheet or place it into a loaf pan. Smooth the top with a spatula or your hands.
6. Spread a thin layer of ketchup over the top of the loaf for that classic glaze. If you like, sprinkle a little brown sugar or chili flakes for added flavor.
7. Bake in the preheated oven for about 55-60 minutes, or until the internal temperature reaches 160°F (71°C). The top should be nicely browned and slightly caramelized.
8. Remove from oven and let rest for 10 minutes before slicing. This helps the juices redistribute, ensuring each piece is tender and flavorful.

One tip from my own experience—don’t skip the rest time! It makes all the difference in achieving that perfect, sliceable meatloaf that holds together beautifully. I remember once rushing to serve it straight from the oven, only to find that it was a bit crumbly. Lesson learned: patience pays off!