Garlic Parmesan Meatloaf (Printer-friendly)
Savory ground beef loaf with garlic, Parmesan, and herbs, glazed with tomato sauce.
# What You 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 It:
01 - Preheat your 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, 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 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 garlic and Parmesan combination creates this incredible savory crust that everyone fights over
- It comes together in minutes but tastes like it simmered all day
02 -
- Do not skip the resting period, I once sliced into it immediately and watched all the moisture run onto the cutting board
- Mixing the meat gently is crucial, treat it like you are handling something delicate rather than kneading bread
03 -
- Let your meat mixture sit in the fridge for 30 minutes before shaping, it holds together much better
- Use a meat thermometer every single time, visual cues can be deceiving with ground meat