Preheat the oven to 350°F (175°C).
In a small bowl, combine all the glaze ingredients until smooth, then set aside.
In a large mixing bowl, combine the panko breadcrumbs and diced onion. Mix well to moisten all the breadcrumbs.
To the breadcrumb mixture, add crushed garlic, eggs, Italian seasonings, black pepper, Worcestershire sauce, chopped parsley, and crumbled beef bouillon. Pour in about 1/3 of the prepared glaze mixture.
Mix all ingredients thoroughly until well combined, then shape the mixture into a loaf.
Place two slices of bread at the bottom of a 9×5 inch loaf pan. This helps absorb excess grease during baking.
Gently place the formed meatloaf on top of the bread slices in the loaf pan.
Bake in the preheated oven for approximately 1 hour or until the internal temperature reaches a minimum of 160°F (71°C) when measured with a meat thermometer.
Once baked, carefully drain any excess fat from the pan, then pour the remaining glaze over the top of the meatloaf.
Return the meatloaf to the oven and bake for an additional 10 minutes to allow the glaze to caramelize.
Remove the meatloaf from the oven and let it rest for a few minutes before slicing. Serve with any extra glaze on the side.