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Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a golden parmesan-herb crust brushed in garlic butter. Juicy, herb-flecked slices come from a simple bake to 160°F, then a short rest for cleaner cuts.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Garlic parmesan meatloaf
  • 2 lb ground beef
  • 0.5 cup parmesan cheese, grated (plus extra for top)
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 6 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 3 tbsp butter, melted garlic butter topping
  • 3 garlic, minced garlic butter topping
  • 2 tbsp parmesan garlic butter topping
  • 2 tbsp fresh parsley garlic butter topping

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat oven to 350°F and line a baking sheet with parchment (visual cue: parchment should cover the sheet).
  2. Combine ground beef, parmesan, breadcrumbs, eggs, whole milk, garlic, fresh parsley, Italian seasoning, Worcestershire sauce, salt, and black pepper in a mixing bowl (visual cue: mixture should look evenly speckled with herbs and garlic).
  3. Shape the mixture into a free-form loaf on the baking sheet (visual cue: loaf should be compact with a smooth top surface).
Bake with garlic butter crust
  1. Mix the garlic butter topping (melted butter, minced garlic, parmesan, and fresh parsley).
  2. Brush half of the garlic butter topping over the top and press extra parmesan into the surface (visual cue: top looks glossy and thickly coated with parmesan).
  3. Bake 55–65 minutes until internal temperature reaches 160°F, brushing with the remaining garlic butter halfway through (visual cue: crust is golden and the glaze looks set).
Rest, slice, and garnish
  1. Rest the meatloaf 10 minutes before slicing (visual cue: juices settle and slices hold their shape).
  2. Garnish with fresh parsley before serving (visual cue: bright green parsley flecks on top).

Notes

For best slices, don’t skip the 10-minute rest—juices redistribute so the interior stays juicy. Refrigerate leftovers in an airtight container up to 3–4 days; freeze up to 2 months (slice after thawing for cleaner portions). For a lighter option, swap part of the ground beef for lean ground turkey while keeping the same binding ingredients.