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Garlic Parmesan Meatloaf

A comforting and savory meatloaf filled with garlic and Parmesan, perfect for family dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef (or ground turkey for a lighter option)
  • 1 cup panko breadcrumbs (or crushed crackers)
  • 0.5 cup grated Parmesan cheese Freshly grated for best flavor.
  • 1 medium onion, finely diced Leeks can be used for a milder flavor.
  • 3 cloves garlic, minced Double if you love garlic.
  • 2 large eggs, beaten
  • 1/3 cup milk Dairy or plant milk works.
  • 2 tablespoons tomato paste Ketchup can be substituted.
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika Optional, for extra flavor.
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons melted butter For brushing on top before baking.
For the Glaze
  • 0.5 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a loaf pan by lining it with parchment paper or lightly greasing it.
  2. In a large bowl, combine the panko breadcrumbs and milk. Let them sit for about a minute until they become soft and fluffy.
  3. Add ground beef, grated Parmesan, diced onion, minced garlic, beaten eggs, tomato paste, Worcestershire sauce, oregano, smoked paprika, salt, and pepper into the bowl.
  4. Using clean hands, gently fold the mixture until just combined.
  5. Shape the mixture into a loaf and place it into the prepared pan, making a few indentations on top.
  6. In a small bowl, mix the glaze ingredients until smooth. Brush half of the glaze over the loaf.
Cooking
  1. Bake the meatloaf for 40 minutes.
  2. After 40 minutes, remove from oven and brush with the remaining glaze. Optionally, sprinkle more Parmesan on top.
  3. Return to the oven and bake for another 15–25 minutes, until an internal temperature of 160°F (71°C) is reached.
  4. Let the loaf rest for 10 minutes before slicing and serving.

Notes

Use day-old breadcrumbs for best texture. Do not overmix to avoid dense meatloaf. Fresh herbs can brighten the dish.