This Garlic Parmesan Meatloaf transforms the humble classic into a juicy, flavor-packed showstopper. Rich with roasted garlic, sharp Parmesan, and a sweet-tangy glaze, it’s incredibly moist and tender. Perfect for Sunday dinner or a simple weeknight meal.
Nothing beats a great Garlic Parmesan Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Garlic Parmesan Meatloaf
- Incredibly moist: Milk-soaked breadcrumbs and melted Parmesan ensure a juicy texture.
- Deep garlic flavor: Fresh garlic and garlic powder create a fragrant, layered taste.
- Savory crust: Parmesan and glaze caramelize into a golden, slightly crisp edge.
- Minimal effort: Just mix, shape, and bake for restaurant-quality results.
Ingredients & Tools
- 1 kg ground beef (80/20 blend works best)
- 150 g Panko breadcrumbs
- 240 ml whole milk
- 2 large eggs, lightly beaten
- 120 g freshly grated Parmesan cheese
- 1 medium yellow onion, finely diced
- 4-5 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- For the glaze: 120 ml ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: Large mixing bowl, standard 9×5-inch loaf pan, small bowl for glaze, measuring spoons/cups, box grater for Parmesan.
Notes: Freshly grated Parmesan melts better than pre-shredded. Don’t skip the Worcestershire sauce—it adds deep umami flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use lean ground beef. A bit of fat (like an 80/20 blend) is essential for a juicy, flavorful meatloaf. Leaner meats will result in a drier texture, and honestly, nobody wants that.
- Soak your breadcrumbs properly. Combine the Panko and milk first and let it sit for 5 minutes. This creates a panade—a paste that binds the meatloaf and keeps it incredibly tender.
- Grate your own Parmesan. The pre-shredded stuff in bags is coated to prevent clumping, which means it won’t melt as beautifully into the meat. Freshly grated Parmesan integrates seamlessly and tastes so much better.
- Mix gently but thoroughly. You want to combine everything well so the flavors are evenly distributed, but overmixing can make the meatloaf tough. Use your hands and stop as soon as it’s uniform.
- Let it rest before slicing. I know it’s tempting to cut right in, but letting the meatloaf rest for 10 minutes allows the juices to redistribute, so you get neat slices instead of a crumbly mess.
How to Make Garlic Parmesan Meatloaf
Step 1: Start by preheating your oven to 190°C (375°F). In a large mixing bowl, combine the Panko breadcrumbs and milk. Give it a good stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will absorb the milk and become a soft, paste-like mixture. This is your secret weapon for a moist meatloaf—it’s called a panade, and it works wonders.
Step 2: To the same bowl, add the ground beef, beaten eggs, grated Parmesan, finely diced onion, minced garlic, Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Now, using your hands (clean hands are the best tool here!), gently mix everything together. You want to combine it thoroughly so all the ingredients are evenly distributed, but try not to overwork the meat. The mixture should feel cohesive but still soft.
Step 3: Transfer the meat mixture to a 9×5-inch loaf pan. Press it down gently and shape it into an even loaf, making sure it reaches the corners. You don’t want to pack it down too firmly—just a light press to get an even shape. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.
Step 4: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it evenly with the back of the spoon. Reserve the rest for serving. The sweet and tangy glaze will caramelize as it bakes, creating a gorgeous, glossy finish.
Step 5: Bake the meatloaf in the preheated oven for 50-60 minutes. You’ll start to smell that incredible garlic and Parmesan aroma filling your kitchen. The meatloaf is done when the internal temperature reaches 70°C (160°F) on an instant-read thermometer. If you don’t have one, a knife inserted into the center should come out hot, and the top should be nicely browned and caramelized.
Step 6: Once it’s done, carefully remove the meatloaf from the oven. Let it rest in the pan for at least 10 minutes—this is crucial! Resting allows the juices to settle back into the meat, so when you slice it, you get perfect, juicy slices instead of a crumbly disaster. After resting, use a spatula to loosen the edges, then carefully transfer it to a cutting board. Slice, serve with the reserved glaze, and enjoy the applause.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 4 days.
- Freezer: Wrap whole loaf or slices in plastic wrap and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a covered skillet with a splash of broth or water until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, buttery potatoes are a perfect canvas for the savory meatloaf and its rich juices.
- Roasted Green Beans with Almonds — Their slight crunch and nutty flavor provide a lovely textural contrast and a fresh, green balance to the hearty meat.
- Buttered Corn on the Cob — Sweet, juicy corn is a classic side that adds a pop of color and sweetness, complementing the savory glaze beautifully.
Drinks
- A medium-bodied Red Wine — Think Merlot or a Chianti. The fruity notes and mild tannins cut through the richness of the meat and cheese without overpowering the garlic.
- Sparkling Apple Cider — A non-alcoholic option that’s bubbly and slightly sweet, which cleanses the palate between bites and feels wonderfully festive.
- Iced Tea with Lemon — Its brisk, tannic quality and citrus note are incredibly refreshing against the savory, umami-heavy flavors of the meatloaf.
Something Sweet
- Classic Apple Pie — The warm, spiced apples and flaky crust are a timeless finale that feels both homey and celebratory after such a comforting meal.
- Rich Chocolate Pudding — Deep, dark, and silky smooth, it’s a simple yet decadent dessert that provides a lovely contrast to the savory main course.
- Vanilla Bean Panna Cotta — Its delicate, creamy texture and subtle sweetness are a light, elegant finish that won’t leave you feeling overly stuffed.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too much, the proteins tighten and can result in a dense, tough meatloaf. Mix just until everything is combined.
- Mistake: Skipping the rest time. I’ve messed this up before too, and you end up with a crumbly loaf that falls apart. Letting it rest for 10 minutes allows the juices to redistribute, giving you perfect slices.
- Mistake: Using only lean ground beef. The fat in an 80/20 blend is what gives the meatloaf its moisture and flavor. Using a very lean grind will make it dry.
- Mistake: Not testing for doneness with a thermometer. Guessing can lead to undercooked or overcooked meat. An instant-read thermometer is your best friend for a perfectly cooked result every time.
Expert Tips
- Tip: Grate your onion on a box grater. If you’re not a fan of noticeable onion pieces, grating the onion creates a pulp that melts right into the meatloaf, distributing flavor evenly without any chunks.
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. This creates a “sling” that makes removing the meatloaf after baking incredibly easy and mess-free.
- Tip: Add a splash of balsamic glaze to your ketchup glaze. It adds a wonderful depth and a slight tangy sweetness that takes the classic glaze to a whole new level.
- Tip: Make a double batch and freeze one. Shape the second loaf, wrap it tightly in plastic wrap and then foil, and freeze it unbaked. Thaw in the fridge overnight before baking for a future easy dinner.
FAQs
Can I use a different type of meat?
Absolutely! A blend of ground beef and pork (like half and half) is fantastic and adds extra richness. You could also use all ground turkey or chicken, but since they are leaner, I’d recommend adding an extra tablespoon of olive oil or a bit more milk to the panade to ensure it stays moist. The cooking time might vary slightly, so always use a thermometer to check for doneness.
Can I make this meatloaf ahead of time?
You sure can. Assemble the meatloaf completely, cover the loaf pan tightly with plastic wrap, and refrigerate for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before baking, and you may need to add a few extra minutes to the baking time since it’s starting from cold.
Why did my meatloaf crack on top?
A little cracking is normal and actually a sign of a well-risen meatloaf! But significant cracking usually happens if the mixture was overmixed or packed too tightly into the pan, causing it to contract and split as it cooks. Mixing gently and not pressing down too hard when shaping helps prevent this.
What’s the best way to reheat leftovers?
The best way to keep it from drying out is to reheat it gently. Slice the leftover meatloaf and warm it in a covered skillet with a tiny splash of water or beef broth over low heat. You can also microwave individual slices with a damp paper towel over them. Avoid the oven for reheating small portions, as it can dry them out.
Can I cook this without a loaf pan?
Definitely! You can shape the mixture into a free-form loaf on a parchment-lined baking sheet. This method gives you more surface area for that delicious, caramelized crust. Just shape it into a 9×5-inch loaf shape with your hands. The cooking time should be roughly the same, but always check with a thermometer.
Garlic Parmesan Meatloaf
Make the best Garlic Parmesan Meatloaf with this easy recipe. Juicy, savory, and topped with a sweet-tangy glaze. Perfect for weeknight dinners. Get the recipe now!
Ingredients
For the meatloaf:
-
1 kg ground beef (80/20 blend works best)
-
150 g Panko breadcrumbs
-
240 ml whole milk
-
2 large eggs (lightly beaten)
-
120 g freshly grated Parmesan cheese
-
1 medium yellow onion (finely diced)
-
4-5 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Italian seasoning
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1.5 tsp fine sea salt
-
0.5 tsp freshly ground black pepper
For the glaze:
-
120 ml ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 190°C (375°F). In a large mixing bowl, combine the Panko breadcrumbs and milk. Give it a good stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will absorb the milk and become a soft, paste-like mixture. This is your secret weapon for a moist meatloaf—it’s called a panade, and it works wonders.01
-
To the same bowl, add the ground beef, beaten eggs, grated Parmesan, finely diced onion, minced garlic, Worcestershire sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Now, using your hands (clean hands are the best tool here!), gently mix everything together. You want to combine it thoroughly so all the ingredients are evenly distributed, but try not to overwork the meat. The mixture should feel cohesive but still soft.02
-
Transfer the meat mixture to a 9x5-inch loaf pan. Press it down gently and shape it into an even loaf, making sure it reaches the corners. You don’t want to pack it down too firmly—just a light press to get an even shape. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.03
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it evenly with the back of the spoon. Reserve the rest for serving. The sweet and tangy glaze will caramelize as it bakes, creating a gorgeous, glossy finish.04
-
Bake the meatloaf in the preheated oven for 50-60 minutes. You’ll start to smell that incredible garlic and Parmesan aroma filling your kitchen. The meatloaf is done when the internal temperature reaches 70°C (160°F) on an instant-read thermometer. If you don’t have one, a knife inserted into the center should come out hot, and the top should be nicely browned and caramelized.05
-
Once it’s done, carefully remove the meatloaf from the oven. Let it rest in the pan for at least 10 minutes—this is crucial! Resting allows the juices to settle back into the meat, so when you slice it, you get perfect, juicy slices instead of a crumbly disaster. After resting, use a spatula to loosen the edges, then carefully transfer it to a cutting board. Slice, serve with the reserved glaze, and enjoy the applause.06
Not what you're looking for?
