Preheat the oven to 350°F and grease a 9x5 loaf pan with a light coating. Make sure the pan is fully greased so the loaf releases cleanly (visual cue: no dull dry spots).

Combine ground beef, seasoned breadcrumbs, eggs, whole milk, finely diced small onion, minced garlic, Worcestershire sauce, dried Italian seasoning, garlic powder, and salt and pepper in a mixing bowl until just mixed. Stop as soon as the mixture holds together (visual cue: no dry breadcrumb pockets).

Transfer the mixture to the loaf pan and smooth the top into an even layer. Press lightly so the loaf bakes uniformly (visual cue: top is flat with no large ridges).

Mix ketchup, brown sugar, Dijon mustard, and Worcestershire for the glaze, then spread half over the meatloaf. Cover the surface evenly (visual cue: glossy red-brown coating across the top).

Bake for 55 minutes at 350°F. Check visually halfway if needed—look for the glaze starting to darken around the edges (visual cue: caramel-brown highlights forming).

Spread the remaining glaze over the meatloaf and bake 15 more minutes at 350°F until the internal temperature reaches 160°F. Finish until the glaze is deeply caramelized and shiny (visual cue: darker, bubbling glaze across the top).

Rest the meatloaf for 10 minutes before slicing and serving. Letting it sit helps it hold together (visual cue: juices thicken slightly at the cut surface).