Description
Learn how to make delicious Mouthwatering Garlic Parmesan Meatloaf Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 ½ pounds ground beef (80% lean for juiciness)
- ½ cup grated Parmesan cheese (freshly grated works best)
- 3 cloves garlic, minced (you can adjust depending on your preference)
- 1 cup plain breadcrumbs (or substitute with crushed saltine crackers or oats for a gluten-free option)
- 1/3 cup whole milk (or any milk alternative like almond or oat milk)
- 1 large egg
- 1 small onion, finely chopped
- 2 tablespoons ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs (or a mix of oregano and basil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes for a subtle heat
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper—whichever you prefer. I often opt for the baking sheet because it crisps the edges nicely, a trick I picked up hosting those college dinners when pans were scarce.
- In a small bowl, soak the breadcrumbs in milk for about 5 minutes. This step softens the crumbs and helps keep the meatloaf moist—a little trick I learned experimenting with texture after that chili rescue mission as a kid.
- In a large bowl, combine the ground beef, soaked breadcrumbs, Parmesan, minced garlic, chopped onion, egg, ketchup, Worcestershire sauce, Italian herbs, salt, pepper, and red pepper flakes if using. Use your hands to mix everything gently but thoroughly—overmixing can make the meatloaf tough, so think of it like kneading dough lightly.
- Transfer the mixture to your prepared pan or baking sheet. Shape it into a loaf about 9 inches long and 5 inches wide. Smooth the top to help it cook evenly.
- Spread an additional 2 tablespoons of ketchup on top of the meatloaf for a glossy, tangy finish. This topping caramelizes in the oven, adding a perfect balance to the savory meat.
- Bake for 55 to 65 minutes, or until the internal temperature reaches 160°F (71°C). A meat thermometer is your best friend here, especially if you’re new to meatloaf. If you don’t have one, cut into the center—juices should run clear, not pink.
- Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting time helps the juices redistribute, making every bite tender and juicy—something I always emphasize to family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mouthwatering Garlic Parmesan Meatloaf Recipe, recipe, cooking, food
