Preheat the oven to 350 degrees F.

In a skillet preheated over medium-high heat, add the onion, season it with some salt and cook for about 6 to 8 minutes or until translucent and starts to develop some color. Add garlic and cook it for another minute. Cool to room temperature.

In a separate bowl, place the slices of bread and pour the buttermilk over them. Allow the mixture to sit for a few minutes or until the bread soaks up all the buttermilk.

In a large bowl, combine the beef, the buttermilk soaked bread, cooked onion and garlic, parsley, worchesteshire sauce, eggs, salt and pepper. Mix until everything is incorporated but don’t over mix the meat to avoid the tough meatloaf.

Add the meat mixture to a 9x5-inch loafpan.

In a small bowl, add all the ingredients for the glaze and stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake the meatloaf for about 1 hour, drain and let it rest for about 10 minutes before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Enjoy!