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image of fresh ground chicken grated parmesan cheese breadcrumbs eggs garlic milk onion italian seasoning salt pepper arranged on white marble counter with clear glass bowls rustic wooden sets under soft daylight
adam saha

Mouthwatering Garlic Parmesan Meatloaf

A tender, juicy meatloaf infused with aromatic garlic and savory Parmesan cheese, perfect for family dinners and comfort food lovers. This Italian-inspired recipe combines classic techniques with modern flavor profiles for a dish that's both nostalgic and exciting.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs ground beef 85/15 ratio for juiciness
  • 1 large egg lightly beaten
  • 1/2 cup whole milk
  • 1/2 cup panko breadcrumbs
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic minced
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons melted butter
  • 2 cloves garlic minced
  • 1/4 cup reserved grated Parmesan

Equipment

  • Mixing bowl
  • Baking sheet
  • Meat thermometer
  • Parchment paper

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a rimmed baking sheet or line it with parchment paper.
  2. In a large mixing bowl, combine the milk and panko breadcrumbs. Let the mixture rest for about 5 minutes so the panko absorbs the liquid fully.
  3. Sauté the finely chopped yellow onion and minced garlic in a little olive oil until soft (about 3 minutes), and then allow them to cool slightly.
  4. Add the beaten egg, sautéed (or raw) onion and garlic mixture, Italian seasoning, dried basil, salt, and black pepper to the milk/panko mixture. Whisk everything together until well combined.
  5. Add the ground beef and 3/4 cup of the grated Parmesan cheese to the bowl. Use your hands to gently fold everything together until no streaks remain. Stop mixing as soon as ingredients are incorporated — avoid overmixing.
  6. Shape the mixture into a neat, uniform loaf, roughly 9 inches long and 4 inches wide on the prepared baking sheet.
  7. For the glaze, melt butter and stir in 2 cloves of minced garlic and the remaining 1/4 cup of grated Parmesan.
  8. Brush the glaze generously over the top and sides of the meatloaf.
  9. Bake for approximately 55–65 minutes or until the internal temperature reaches 160°F (71°C). The crust should be golden and bubbling.
  10. Remove from the oven and let it rest for 10–15 minutes before slicing and serving.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 22gFat: 20g

Notes

Allow meatloaf to cool completely before storing. Refrigerate in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat leftover slices in a 300°F oven covered with foil for 10–15 minutes.
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