Garlic Parmesan Meatloaf (Printable)

Tender beef loaf with garlic and Parmesan, ready in 70 minutes

# What You'll Need:

→ Meat & Dairy

01 - 2 lbs ground beef, 80/20 fat ratio
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 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:

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, add ground beef, eggs, Parmesan cheese, milk, garlic, onion, parsley, breadcrumbs, salt, pepper, Italian herbs, and red pepper flakes. Mix gently with hands or a spatula until just combined—avoid overmixing to keep the texture tender.
03 - Transfer the mixture to the prepared baking sheet and form into an 8x4 inch loaf, or press firmly into the loaf pan, smoothing the top evenly.
04 - Spread tomato sauce or ketchup over the top surface, then sprinkle evenly with the remaining 1/3 cup Parmesan cheese.
05 - Bake for 50 to 55 minutes until a meat thermometer inserted into the center reads 160°F.
06 - Let meatloaf rest for 10 minutes before slicing to retain juices. Garnish with additional fresh parsley and serve warm.

# Expert Tips:

01 -
  • The garlic perfumes your entire kitchen while it bakes, making everyone wander in asking whats for dinner
  • Leftovers somehow taste even better the next day, if they make it that far
02 -
  • Temperature matters more than time, so invest in a meat thermometer if you do not already own one
  • The resting period is not optional unless you enjoy dry meatloaf and messy cutting boards
03 -
  • Line your baking sheet with parchment paper for effortless cleanup
  • Let the meat mixture rest in the refrigerator for 30 minutes before shaping to help it hold its form

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