1. 1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Place a wire rack on the baking sheet for even cooking (optional).

2. 2. In a large bowl, combine ground beef, Panko breadcrumbs, egg, milk, finely chopped onion, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix.

3. 3. In a separate medium bowl, stir together softened cream cheese, grated Parmesan, minced garlic, fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.

4. 4. Lay a large piece of parchment paper (about 18×12 inches) on a clean surface. Place the meatloaf mixture on the parchment and flatten into a rectangle about 12×10 inches and 1/2-inch thick, making edges as even as possible.

5. 5. Spread the garlic Parmesan stuffing evenly over the meatloaf rectangle, leaving a 1-inch border on one long side.

6. 6. Starting from the long side with the smaller border, carefully roll the meatloaf using the parchment paper to help lift. Gently peel back the paper as you roll, then pinch the seams and ends to seal.

7. 7. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread about two-thirds of the glaze evenly over the top and sides of the rolled meatloaf.

8. 8. Transfer the meatloaf (still on parchment) to the prepared baking sheet (or wire rack). Bake for 50-60 minutes, or until internal temperature reaches 160°F (71°C).

9. 9. During the last 10 minutes of baking, spread the remaining glaze over the meatloaf and return to oven to caramelize.

10. 10. Remove from oven and let rest for 10-15 minutes before slicing. Slice into thick rounds and serve.