Preheat the oven to 350°F.
In a small bowl, put the slices of bread and pour the milk over it. Let the bread sit for a few minutes, until it soaks up all the milk.
Heat a pan over medium heat, cook the onion, carrot, and garlic with 1/2 tablespoon of olive oil for about 5 minutes until they are soft. Let them cool down completely.
In a large bowl, combine the beef, milk-soaked bread, cooked onion and carrot, parmesan, egg, parsley, worcestershire sauce, salt, and pepper. Mix until everything well-combined but don’t over mix.
Place the beef mixture onto a baking sheet and form it into a loaf. Put it in the oven.
In a small bowl, mix vegetables with 1 tablespoon of olive oil. In another bowl, mix together paprika, brown sugar, mustard, tomato paste, ketchup, onion powder, and garlic powder for the glaze.
After 20 minutes in the oven, smear half of the glaze over the top of the meatloaf and place the vegetables around. Place the baking sheet back to the oven for 20 minutes, then smear the rest of the sauce on top. Bake for a further 15 minutes.