Garlic Parmesan Meatloaf (Print)
Tender meatloaf with garlic and Parmesan, ready in 70 minutes
# What You’ll Need:
→ Meat & Dairy
01 - 2 lbs ground beef (80/20 recommended)
02 - 2 large eggs
03 - 1 cup grated Parmesan cheese
04 - 1/2 cup whole milk
→ Vegetables & Aromatics
05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped
07 - 2 tbsp fresh parsley, chopped
→ Binders
08 - 1 cup breadcrumbs (regular or panko)
→ Seasonings
09 - 1 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp crushed red pepper flakes
→ Topping
13 - 1/2 cup tomato sauce or ketchup
14 - 1/3 cup grated Parmesan cheese
# How To Make:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing bowl, combine ground beef, eggs, 1 cup Parmesan cheese, milk, garlic, onion, parsley, breadcrumbs, salt, pepper, Italian herbs, and red pepper flakes. Mix gently until just combined—do not overmix.
03 - Shape the mixture into a loaf on the prepared baking sheet or press into a loaf pan.
04 - Spread the tomato sauce or ketchup evenly over the top, then sprinkle with the remaining 1/3 cup Parmesan cheese.
05 - Bake for 50–55 minutes, or until the center reaches 160°F.
06 - Let the meatloaf rest for 10 minutes before slicing. Garnish with extra parsley and serve.
# Expert Tips:
01 -
- The Parmesan creates a golden crust that adds restaurant quality flavor without any extra effort
- Everything comes together in one bowl and bakes while you help with homework or pour a glass of wine
02 -
- Letting the meatloaf rest is non negotiable, slice it too soon and you lose all those precious juices
- The red pepper flakes dont make it spicy, they just add a gentle warmth that keeps every bite interesting
03 -
- Cook a small test patty of the mixture before baking to check the seasoning
- Gently press your thumb into the center of the loaf before baking to prevent it from puffing up in the middle