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recipe image of realistic top down mise en place shot showing fresh ingredients ground chicken parmesan cheese panko breadcrumbs large eggs fresh garlic garlic powder onion powder dried basil dried parsley salt black pepper whole milk unsalted butter mozzarella cheese fresh Italian flatleaf parsley crushed cornflakes almond flour ground turkey shredded mozzarella cheese red pepper flakes diced jalapeños crispy onions heavy whipping cream arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Mouthwatering Garlic Parmesan Meatloaf Recipe

This mouthwatering garlic parmesan meatloaf is a comforting, family-friendly dish that combines juicy ground beef with savory garlic and Parmesan flavors, topped with a creamy glaze for an irresistible dinner option.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs ground beef use 85% lean
  • 1/2 cup Parmesan cheese freshly shredded
  • 1/2 cup panko breadcrumbs
  • 2 large eggs beaten
  • 4 cloves fresh garlic minced
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter melted
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded mozzarella cheese optional topping
For the Creamy Glaze
  • 1/4 cup heavy whipping cream
  • 1/2 tsp garlic powder
  • 1/4 cup Parmesan cheese shredded, for glaze

Equipment

  • loaf pan,
  • Mixing bowl
  • oven

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a loaf pan.
  2. In a large mixing bowl, whisk together the eggs, milk, melted butter, minced garlic, dried parsley, dried basil, onion powder, salt, and black pepper.
  3. Fold in the Parmesan cheese and panko breadcrumbs. Let the mixture sit for 2 minutes to allow breadcrumbs to hydrate.
  4. Add the ground beef to the bowl. Using your hands, gently mix everything together until just combined. Avoid overmixing to keep it tender.
  5. Transfer the mixture to the prepared loaf pan, shaping it into a loaf. If using, sprinkle shredded mozzarella cheese on top.
  6. Bake for 40-45 minutes. For the glaze, in a small bowl, whisk together heavy whipping cream, garlic powder, and shredded Parmesan for glaze. Pour over the meatloaf in the last 10 minutes of cooking.
  7. Remove from oven and let the meatloaf rest for 10 minutes before slicing. Ensure internal temperature is at least 160 degrees Fahrenheit for safe consumption.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze slices for up to 3 months. Reheat in a 325 degrees Fahrenheit oven covered with foil and a splash of water to keep it moist. This recipe can be adapted for low-carb by substituting panko with almond flour.
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