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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 for clean slices and maximum flavor in every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic parmesan meatloaf
  • 2 lb ground beef (80/20) Use 80/20 for a moist slice.
  • 0.75 cup parmesan cheese, grated, divided Reserve some for topping.
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup whole milk
  • 2 eggs
  • 6 garlic cloves, minced, divided Use 3 in the loaf and 3 in the topping.
  • 1 onion, finely diced
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 3 tbsp butter, melted For the garlic-parmesan topping.
  • 3 garlic cloves, minced For the topping only (not the 3 mixed into the loaf).
  • 0.25 cup parmesan, grated For the topping.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and bake
  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.
  4. Mix melted butter with the remaining minced garlic and brush it over the loaf to start the crust formation.
  5. Pat the remaining parmesan over the entire surface to create a crackly, golden top during baking.
  6. Bake for 55–65 minutes at 375°F until the internal temperature reaches 160°F and the top is deeply golden, watching for a firm, browned crust.
Rest and serve
  1. Let the meatloaf rest 10 minutes before slicing so the juices set and each slice stays moist.
  2. Garnish with fresh parsley right before serving for a fresh finish on the golden parmesan crust.

Notes

For the juiciest texture, mix just until combined—overworking can make meatloaf dense. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat slices in a 300°F oven until warmed through. Freezing is yes: wrap cooled slices tightly and freeze up to 2 months, then thaw overnight and reheat. For a lower-fat option, use 90/10 ground beef and consider adding 1–2 extra tablespoons of milk to maintain moisture.