Garlic Parmesan Meatloaf (Printable)
Tender beef loaf with garlic and Parmesan, perfect for easy family dinners.
# 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 (optional)
→ Topping
13 - 1/2 cup tomato sauce or ketchup
14 - 1/3 cup grated Parmesan cheese
# How-To:
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, 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 Advice:
01 -
- The garlic and Parmesan create this incredible savory crust that makes regular meatloaf taste boring in comparison
- It comes together in one bowl with zero fancy techniques, but looks impressive enough for Sunday dinner
02 -
- Overmixing makes for tough meatloaf, use your hands and mix until everything is just barely combined
- The meatloaf will continue cooking slightly while it rests, so pull it out when it reaches 155°F if you prefer it less done
03 -
- Let your meatloaf sit at room temperature for 20 minutes before shaping, it helps it cook more evenly
- Use a meat thermometer instead of guessing, nobody wants dry meatloaf or undercooked beef