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Parmesan Meatloaf

Parmesan meatloaf baked until the top turns golden and cheesy throughout, with a garlic herb butter brush for shine. This Italian-style meatloaf stays juicy while the free-form loaf helps more parmesan brown for a classic weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.75 cup parmesan cheese, grated (plus extra for top)
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • salt and black pepper to taste
Garlic Butter Brush
  • 3 tbsp butter, melted
  • 3 garlic, minced
  • 1 tbsp parsley

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat the oven to 350°F and line a baking sheet with parchment for easy release and even browning.
  2. Combine ground beef, grated parmesan (plus extra for top), Italian breadcrumbs, eggs, whole milk, minced garlic, chopped parsley, Italian seasoning, Worcestershire sauce, and salt and black pepper until just mixed.
  3. Shape the mixture into a free-form loaf on the lined baking sheet so more surface area can brown with the parmesan.
Bake with garlic herb butter
  1. Press extra parmesan on top and brush with half the garlic butter for a cheesy, golden crust.
  2. Bake 55–65 minutes total until the internal temperature reaches 160°F, adding a second brush at the 40-minute mark.
  3. At the 40-minute mark, brush with the remaining garlic butter so the loaf finishes glossy and fragrant.
Rest, slice, and serve
  1. Rest the meatloaf 10 minutes before slicing to help it hold together while the parmesan sets.
  2. Slice and garnish with extra fresh parsley for a bright finish.

Notes

For the juiciest texture, mix just until the ingredients come together—overworking can make the loaf dense. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw in the fridge overnight. For a lighter option, use 90–93% lean ground beef instead of 80–85%.