Preheat the oven to 350 degrees.

Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan with a light coating of nonstick spray.

Meanwhile, begin heating the oil in a large skillet over medium heat.

Add the onion with a pinch of salt and cook, stirring periodically, for 5 - 7 minutes or until the onions are translucent.

Add the carrots and celery to the pan, and continue cooking the vegetables for 3 - 4 minutes.

Add the garlic and cook for an additional 60 seconds. Allow the vegetables to cool for 15 minutes.

In a large bowl, put the pieces of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.

Combine the milk-soaked bread, cooked onion, celery, carrot and garlic, parsley, Parmigiano, Worcestershire sauce, eggs, salt, and pepper. Mix until everything is well combined. Add the ground meat and Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.

Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.

In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.

Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 5 to 10 minutes. or

Continue cooking until the internal temperature reaches 155 °F

You may change the setting of your oven to broil during the last 5 minutes to caramelize the top of the glaze.

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