Preheat oven to 350℉. Line a rimmed sheet pan with parchment paper, set aside.
In a medium skillet over medium to low heat sauté the shallots, onions, garlic, salt, black pepper, and dried thyme in olive oil until the onions are translucent and soft. Turn off the heat and stir in the beef broth, ketchup, Worcestershire Sauce, and fresh parsley. Set aside to cool slightly.
In a large bowl add the ground beef, panko bread crumbs, and beaten eggs. Add the slightly cooled onion mixture and mix together until combined. Don't over work the meat, you want to keep it loose and airy, mix ingredients until combined but not packed tight.
Turn Meatloaf out onto the prepared sheet pan and shape into a loaf. Spread ½ of the glaze over the top of the Meatloaf now, and then halfway through cooking add the remaining glaze.
Bake Meatloaf at 350℉ for 1 hour to 1 hour and 15 minutes, or until an instant read thermometer shows an internal temperature of 160℉. Slide the thermometer in from the end towards the middle to get a good read. Enjoy!