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Parmesan Meatloaf

Parmesan meatloaf with cheesy parmesan baked throughout and a golden, browned top. A garlic herb butter brush adds shine and flavor, while a short rest helps clean slices from a free-form loaf.
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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
  • 1 salt to taste
  • 1 black pepper to taste
Garlic Butter Brush
  • 3 tbsp butter melted
  • 3 garlic minced
  • 1 tbsp parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep & shape
  1. Preheat oven to 350°F and line a sheet pan with parchment. This keeps the free-form loaf from sticking and helps it brown evenly.
  2. Combine ground beef, parmesan cheese, Italian breadcrumbs, eggs, whole milk, minced garlic, chopped parsley, Italian seasoning, Worcestershire sauce, salt, and black pepper until just mixed. Shape into a free-form loaf on the prepared sheet pan.
Bake & brush
  1. Press extra parmesan on top of the loaf and brush with half the garlic butter. The top will start turning golden immediately as it bakes.
  2. Bake 55–65 minutes, until internal temperature reaches 160°F, continuing without moving the loaf. At the 40-minute mark, brush with the remaining garlic butter for extra sheen.
Rest, slice & garnish
  1. Rest the meatloaf 10 minutes before slicing. The free-form shape allows more parmesan surface to brown while the loaf firms up.
  2. Slice and garnish with extra fresh parsley. Serve warm for the best cheesy top and juicy interior.

Notes

For the cleanest slices, let the meatloaf rest fully before cutting, and don’t overmix—stop once the ingredients are just combined. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently until warmed through. Freezing is yes: freeze cooled slices up to 2 months and thaw overnight in the fridge. For a lighter take, swap half the ground beef for lean ground turkey while keeping the parmesan and breadcrumbs the same.