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Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a golden parmesan-herb crust brushed in garlic butter. Juicy, herb-flecked slices with a golden top—baked until the center hits 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup parmesan cheese, grated plus extra for top
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.333 cup whole milk
  • 6 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garlic Butter Topping
  • 3 tbsp butter melted
  • 3 garlic, minced
  • 2 tbsp parmesan
  • 2 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and line a baking sheet with parchment (this prevents sticking and helps browning).
  2. In a large bowl, combine ground beef, parmesan, breadcrumbs, eggs, milk, garlic, parsley, Italian seasoning, Worcestershire, salt, and black pepper until evenly mixed.
  3. Shape the mixture into a free-form loaf on the prepared baking sheet, smoothing the surface so the crust bakes evenly.
Bake with garlic butter crust
  1. Mix the garlic butter topping (melted butter, minced garlic, parmesan, and fresh parsley) and brush half over the top of the loaf.
  2. Press extra parmesan into the surface so you get a thicker golden crust as it bakes.
  3. Bake the meatloaf for 55–65 minutes, until the internal temperature reaches 160°F, brushing with the remaining garlic butter halfway through.
Rest and finish
  1. Rest the meatloaf for 10 minutes before slicing so the juices set and the slices hold together.
  2. Slice and garnish with fresh parsley for a bright herb finish.

Notes

Pro tip: press the extra parmesan firmly into the surface before baking to build a crisp, golden top. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat covered in a 325°F oven until warmed through. Freezing is yes—freeze slices in portions for up to 2 months and thaw overnight in the fridge. For a lighter option, use 90–93% lean ground beef instead of regular beef.