Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a golden parmesan-herb crust brushed with garlic butter. Bake until juicy inside and slice to reveal herb-flecked tenderness and melty Parmesan.

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Prep Time 15

Cook Time 1 5

rest 10

Total Time 1 30

Servings: 8 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

ground beef

2 lb ground beef

parmesan

0.5 cup parmesan cheese, grated plus extra for top

breadcrumbs

1 cup breadcrumbs

eggs

2 eggs

whole milk

0.33 cup whole milk

garlic

6 clove garlic, minced

fresh parsley

2 tbsp fresh parsley, chopped

Italian seasoning

1 tsp Italian seasoning

Worcestershire sauce

1 tbsp Worcestershire sauce

salt and black pepper

1 salt and black pepper to taste

garlic butter topping

3 tbsp butter melted
3 clove garlic minced
2 tbsp parmesan
1 tbsp fresh parsley

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 350°F and line a baking sheet with parchment for easy release.

Make the meatloaf mixture

In a large mixing bowl, combine the ground beef, grated parmesan cheese (plus a little extra for the top), breadcrumbs, eggs, whole milk, minced garlic, chopped fresh parsley, Italian seasoning, Worcestershire sauce, salt, and black pepper until evenly mixed.

Shape the loaf

Shape the mixture into a free-form loaf on the lined baking sheet so it holds together while baking.

Garlic butter topping

For the garlic butter topping, mix the melted butter, minced garlic, parmesan, and fresh parsley, then brush half over the top and press extra parmesan into the surface.

Bake

Bake for 55–65 minutes at 350°F until the internal temperature reaches 160°F.

Mid-bake basting

Halfway through the bake, brush the remaining garlic butter over the loaf so the top stays glossy and golden.

Rest and serve

Rest the meatloaf for 10 minutes before slicing to keep the interior juicy.

Garnish

Garnish with fresh parsley and slice to show the herb-flecked, tender interior and golden parmesan-herb crust.

Notes

Pro tip: press a little extra parmesan into the surface right after brushing to create a more defined, golden crust. Refrigerate leftovers in a covered container up to 3–4 days; reheat slices in a 350°F oven until warmed through. Freezing is yes—wrap slices and freeze up to 2 months, thaw in the fridge before reheating. For a lighter option, use 93% lean ground beef instead of regular 80/20 for similar texture with less fat.