Go Back

Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a crackled garlic-parmesan crust and a juicy, herb-flecked interior. This easy meatloaf bakes until deeply golden on top and slice-clean at 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef (80/20) Use 80/20 for best moisture.
  • 0.75 cup parmesan cheese, grated Divide for meatloaf and topping.
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup whole milk
  • 2 eggs
  • 6 garlic cloves, minced Divide: 3 for the loaf, 3 for the topping.
  • 1 onion, finely diced
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 salt To taste.
  • 1 black pepper To taste.
Topping
  • 3 tbsp butter, melted
  • 3 garlic cloves, minced Minced for butter topping.
  • 0.25 cup parmesan, grated Topping parmesan.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and line a loaf pan or sheet pan with parchment for easy release.
  2. Mix ground beef, 1/2 cup parmesan, Italian breadcrumbs, whole milk, eggs, 3 minced garlic cloves, diced onion, Italian seasoning, garlic powder, salt, and black pepper in a large bowl just until combined.
  3. Shape the mixture into a loaf on the prepared pan and smooth the top so it bakes evenly.
  4. Stir melted butter with remaining minced garlic and brush it over the loaf, then pat the remaining parmesan over the entire surface.
  5. Bake for 55–65 minutes at 375°F until the internal temperature reaches 160°F and the top is deeply golden.
Rest and serve
  1. Let the meatloaf rest for 10 minutes to let juices set, then slice.
  2. Garnish with fresh parsley right before serving for a fresh green finish and aroma.

Notes

For the juiciest slices, don’t overmix—the meatloaf should hold together but still look slightly loose before shaping. Refrigerate leftovers in a covered container for up to 3–4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes: cool fully, wrap tightly, and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use 93/7 ground beef (it may be slightly less moist).