Go Back

Parmesan Meatloaf

Parmesan meatloaf with cheesy baked-through parmesan and a golden top. Baked to 160°F, then rested 10 minutes for clean slices and maximum browned cheese surface.
Print Recipe Pin Recipe
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
  

Parmesan Meatloaf
  • 2 lb ground beef
  • 0.75 cup parmesan cheese grated (plus extra for top)
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 4 garlic cloves, minced
  • 0.25 cup fresh parsley chopped
  • 1 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.25 salt and black pepper to taste to taste
Garlic Butter Brush
  • 3 tbsp butter melted
  • 3 garlic cloves, minced
  • 1 tbsp parsley minced, divided

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat the oven to 350°F and line a sheet pan with parchment for easy release and browning.
  2. Combine ground beef, parmesan cheese, Italian breadcrumbs, eggs, whole milk, garlic, fresh parsley, Italian seasoning, Worcestershire sauce, and salt and black pepper until just mixed.
  3. Shape the mixture into a free-form loaf on the lined sheet pan so more surface area can brown.
Bake and brush
  1. Press extra parmesan onto the top, then brush with half of the garlic butter to start forming a cheesy crust.
  2. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F, brushing with the remaining garlic butter at the 40-minute mark for extra flavor.
Rest, slice, and finish
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the loaf holds its shape.
  2. Slice and garnish with extra fresh parsley to serve.

Notes

For best texture, mix just until combined—overworking can make the loaf dense. Store leftovers in the fridge up to 3 days in a sealed container. Freeze slices in an airtight container for up to 2 months; thaw in the fridge overnight and reheat until hot. For a lower-fat option, use 90% lean ground beef or a leaner beef blend while keeping the same bake time and temperature.