Preheat the oven to 350°F. Line an 8½-by-4½-inch loaf pan with aluminum foil and lightly coat it with nonstick cooking spray.

Add the ground beef, eggs, dry onion soup mix, Parmesan, dried cranberries and Italian seasoning to a large mixing bowl. Gently combine the ingredients with clean hands just until evenly mixed. Avoid overworking the meat, which can make the finished meatloaf dense.

Transfer the mixture to the prepared loaf pan and gently shape it into an even loaf.

Bake for 60–70 minutes, or until the center of the meatloaf reaches 160°F on an instant-read thermometer.

While the meatloaf bakes, combine the cranberry sauce, ketchup, beef broth and brown sugar in a medium bowl. Stir until evenly mixed and set aside.

Remove the meatloaf from the oven and let it rest in the pan for 5–10 minutes. Carefully drain any excess fat or liquid.

While the meatloaf rests, transfer the cranberry mixture to a small saucepan. Warm it over low heat, stirring occasionally, until heated through.

Carefully transfer the meatloaf to a serving platter. Spoon the warm cranberry glaze over the top, slice and serve with your favorite side dishes.