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Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a crackled garlic-parmesan crust and a juicy, herb-flecked interior. Baked until deeply golden, then rested 10 minutes for clean slices.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best moisture.
  • 0.75 cup parmesan cheese Grated; divided for mixture and topping.
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup whole milk
  • 2 eggs
  • 6 cloves garlic Minced; divided between mixture and 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 cloves garlic Minced.
  • 0.25 cup parmesan Grated.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and shape
  1. Preheat the oven to 375°F and line a loaf pan or sheet pan with parchment, so the meatloaf releases cleanly.
  2. In a large bowl, mix ground beef, 1/2 cup parmesan, breadcrumbs, 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 for even browning.
Add topping and bake
  1. Mix melted butter with the remaining 3 minced garlic cloves and brush it over the loaf.
  2. Pat the remaining parmesan over the entire surface to form a golden crust while baking.
  3. Bake for 55–65 minutes, until the internal temperature reaches 160°F and the top is deeply golden, with visible browning at the edges.
Rest and serve
  1. Let the meatloaf rest for 10 minutes so the juices set before slicing.
  2. Garnish with fresh parsley and slice to reveal a juicy, herb-flecked interior.

Notes

For a more tender, moist meatloaf, mix just until the ingredients come together—overmixing can make it dense. Store leftovers in the refrigerator up to 3 days in an airtight container; freezer: yes, wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use 93/7 ground beef and reduce baking time by a few minutes while still hitting 160°F.