Garlic Parmesan Meatloaf (Print)
Tender beef loaf infused with garlic, Parmesan, and herbs, glazed with tomato sauce for a savory comfort food classic.
# 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 transform humble ground beef into something that tastes like it came from an Italian restaurant
- Leftovers make the most incredible sandwiches the next day
02 -
- Overmixing the meat mixture makes for a tough dense loaf so mix just until everything is combined
- The resting period is crucial for keeping the slices intact and juicy
03 -
- Use a meat thermometer to avoid overcooking which is the main reason meatloaf becomes dry
- Freeze unbaked loaves wrapped tightly for up to three months