Garlic Parmesan Meatloaf (Printer-friendly)
A juicy beef loaf infused with roasted garlic and aged Parmesan, topped with tangy tomato sauce. An effortless weeknight dinner the whole family will request again and again.
# What You'll Need:
→ Meat & Dairy
01 - 2 lbs ground beef, 80/20 fat ratio 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 plus extra for garnish
→ 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 Prepare:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 9x5 inch 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 to maintain tender texture.
03 - Shape the mixture into a loaf on the prepared baking sheet or press firmly into the loaf pan, smoothing the top evenly.
04 - Spread the tomato sauce or ketchup evenly over the top surface, then sprinkle with the remaining 1/3 cup Parmesan cheese.
05 - Bake for 50 to 55 minutes until the center reaches 160°F when checked with a meat thermometer. The topping should be lightly caramelized.
06 - Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Garnish with extra fresh parsley and serve warm.
# Expert Advice:
01 -
- The garlic Parmesan combo makes every bite feel special without much effort
- Leftovers somehow taste even better sandwiched between crusty bread
02 -
- Overmixing makes meatloaf tough so stop as soon as everything comes together
- The resting period is not optional or you lose all those juices onto the cutting board
03 -
- Use freshly grated Parmesan instead of the pre shredded stuff
- Mix the topping with a tablespoon of mustard before spreading