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Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a golden, cheesy parmesan-herb crust brushed in garlic butter. Baked until the interior is juicy and herb-flecked, then rested 10 minutes for clean slices.
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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
  

Garlic Parmesan Meatloaf
  • 2 lb ground beef
  • 0.5 cup parmesan cheese, grated (plus extra for top)
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 6 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1 tbsp Worcestershire sauce
  • salt and black pepper to taste
  • 3 tbsp butter For topping: melted.
  • 3 garlic For topping: minced.
  • 2 tbsp parmesan For topping.
  • 1 tbsp fresh parsley For topping: chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat oven to 350°F and line a baking sheet with parchment (visual cue: parchment fully covers the pan).
  2. Combine ground beef, parmesan cheese, breadcrumbs, eggs, whole milk, minced garlic, fresh parsley, Italian seasoning, Worcestershire sauce, salt, and black pepper until evenly mixed (visual cue: no dry breadcrumb pockets remain).
  3. Shape the mixture into a free-form loaf on the lined baking sheet (visual cue: a cohesive loaf with smooth sides).
Garlic butter crust and bake
  1. Mix garlic butter topping and brush half over the top, then press extra parmesan into the surface (visual cue: top looks glossy and speckled).
  2. Bake for 55–65 minutes total, brushing with the remaining garlic butter halfway through (visual cue: surface turns golden-brown).
  3. Bake until the internal temperature reaches 160°F (visual cue: center is fully cooked with no pink).
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing (visual cue: juices settle and the slice holds together).
  2. Garnish with fresh parsley and slice to reveal a herb-flecked, juicy interior (visual cue: interior looks moist and tender).

Notes

For clean slices, let the loaf rest the full 10 minutes so the juices redistribute. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (wrap tightly). For a lighter option, swap half the ground beef for ground turkey to reduce fat while keeping the same garlic-parmesan topping and bake time.