Go Back

Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a crackled garlic-parmesan crust and a juicy, herb-flecked center. Easy meatloaf technique bakes until the top is deeply golden and the inside reaches 160°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for moisture.
  • 0.75 cup parmesan cheese, grated Divide: 1/2 cup for the loaf mixture; 1/4 cup for the topping.
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup whole milk
  • 2 eggs
  • 6 garlic cloves Minced; divide: 3 cloves for the mixture and 3 cloves for the topping.
  • 1 onion Finely diced.
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Topping
  • 3 tbsp butter Melted.
  • 3 garlic cloves Minced; for butter topping.
  • 0.25 cup parmesan Grated.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 375°F and line a loaf pan or sheet pan with parchment for easy release.
  2. In a large bowl, mix ground beef, 1/2 cup parmesan cheese, Italian breadcrumbs, whole milk, eggs, 3 minced garlic cloves, onion, Italian seasoning, garlic powder, salt, and black pepper just until combined.
  3. Shape the mixture into a loaf on the pan and smooth the top so it bakes evenly.
Add garlic parmesan crust
  1. Mix the melted butter with the remaining 3 minced garlic cloves, then brush it over the loaf.
  2. Pat the remaining parmesan over the entire surface to form a golden crust as it bakes.
Bake and rest
  1. Bake at 375°F for 55–65 minutes until the internal temperature reaches 160°F and the top is deeply golden.
  2. Let the meatloaf rest for 10 minutes before slicing so the juices settle, then garnish with fresh parsley.

Notes

For the juiciest slice, avoid over-mixing the meatloaf and use an instant-read thermometer to hit 160°F. Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months (slice and wrap for easier thawing). For a lighter option, use 93/7 ground turkey or beef and expect slightly less richness in the crust.