Garlic Parmesan Meatloaf (Printable Version)
Savory ground beef blended with garlic, Parmesan, and herbs, topped with tomato sauce and baked until tender.
# Ingredient List:
→ 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 (optional)
→ Topping
13 - 1/2 cup tomato sauce or ketchup
14 - 1/3 cup grated Parmesan cheese
# Directions:
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 texture is incredibly tender thanks to the milk and breadcrumbs working together
- That crispy Parmesan crust on top creates the perfect salty bite against the juicy meat
- It is forgiving enough for weeknight chaos but impressive enough for company
02 -
- Use a meat thermometer instead of guessing—overcooked meatloaf is sad and dry
- Letting it rest is non negotiable for clean slices and juicy meat
- The loaf will continue cooking slightly while it rests so pull it at 155°F if you prefer it on the juicy side
03 -
- Mix everything with your hands instead of a spoon so you can feel when it is just combined
- Grate your own Parmesan—the pre grated stuff has anti caking agents that affect melting