For the meatloaf:
1 lb. 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated parmesan cheese (omit if going dairy-free)
2 teaspoons kosher salt
2 tsp. Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water
For the glaze:
Preheat oven to 325 degrees.
Combine very lightly with a fork.
Bake until meatloaf reaches 160 degrees on an instant read thermometer, about 1 hour. Let rest 5 minutes before slicing.