• Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.

Make the meatloaf mixture.

• In a large bowl, place the eggs, milk, and Worcestershire sauce, and whisk to combine well.
• Add the oats, parsley, salt, cumin, mustard powder, onion flakes, and garlic powder, and mix to combine well.
• Add the grated cheddar, and mix to combine.
• Place the two pounds of ground beef on top, breaking it up lightly with your hands. Using clean hands or a large spoon, mix the ground beef into the wet mixture.
• Do not overwork the beef, or the meatloaf will be tough.

Make the glaze.

• Place all of the glaze ingredients in a small bowl, and whisk to combine well. Set the glaze aside briefly.

Shape the mixture.

• To make miniature loaves, divide the mixture into 10 equal pieces. With clean, moistened hands, shape each piece gently into an oval and place about 2 inches apart from one another on the prepared baking sheet.
• To make a whole loaf, place the same mixture on the prepared baking sheet and use clean, moistened hands to shape into a large flat loaf about 10-inches long x 5-inches wide.
• For the mini loaves, use a medium spoon to place 1 to 2 tablespoons of the glaze on top of each mini loaf. Spread evenly on top.
• For the large loaf, using a large spoon, place about 2/3 of the glaze mixture on top of the shaped loaf. Using the spoon or a pastry brush, spread the glaze evenly over the top and sides of the loaf.

Bake.

• Place the baking sheet in the center of the preheated oven and bake until the meatloaf or mini meatloaves are browned on the outside and cooked to an internal temperature of at least 160°F on an instant read thermometer.
• For the mini meatloaves, it will take about 40 minutes for the meatloaves to reach that internal temperature.
• For the larger loaf, it will take at least 1 hour to bake fully all the way to the center. After 1 hour, reduce the oven temperature to 325°F and continue to bake until an instant read thermometer reaches 160°F when inserted into the center. The outside should be a dark reddish brown.
• Remove from the oven, use a paper towel to wipe away any fat that has leaked out of the loaf during baking.
• Allow the mini meatloaves to rest at room temperature for 10 minutes before serving. For the full loaf, allow it to rest for 15 to 20 minutes before slicing and serving.