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Garlic Parmesan Meatloaf

Garlic parmesan meatloaf with a golden parmesan-herb crust, brushed with garlic butter for a glossy finish. The loaf bakes until juicy, then rests before slicing to reveal herb-flecked, tender interior.
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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
  

Meatloaf
  • 2 lb ground beef Use 80–90% lean for best juiciness.
  • 0.5 cup parmesan cheese, grated (plus extra for top) Grate fresh for better melt and crust.
  • 1 cup breadcrumbs Plain or Italian-style both work.
  • 2 eggs
  • 0.33 cup whole milk Helps keep the loaf tender.
  • 6 garlic, minced Reserve a little for the topping.
  • 2 tbsp fresh parsley, chopped Save a pinch for garnish.
  • 1 tsp Italian seasoning
  • 1 tbsp Worcestershire sauce
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Garlic Butter Topping
  • 3 tbsp butter, melted
  • 3 garlic, minced For the garlic butter topping.
  • 2 tbsp parmesan For pressing into the loaf crust.
  • 1 tbsp fresh parsley Chopped, for the topping.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and line a baking sheet with parchment for easy release.
  2. In a large bowl, combine ground beef, grated parmesan, breadcrumbs, eggs, whole milk, minced garlic, chopped parsley, Italian seasoning, Worcestershire sauce, salt, and black pepper until evenly mixed.
Shape and coat
  1. Shape the mixture into a free-form loaf on the prepared baking sheet.
  2. Mix garlic butter topping (melted butter, minced garlic, parmesan, and chopped parsley) and brush half over the top.
  3. Press extra parmesan into the loaf surface to form a crust.
Bake and finish
  1. Bake 55–65 minutes, until the internal temperature reaches 160°F, brushing with the remaining garlic butter halfway through for shine.
  2. Rest the meatloaf 10 minutes before slicing so the juices set.
  3. Garnish with fresh parsley and slice to serve.

Notes

For a tighter slice, rest at least 10 minutes and aim for 160°F in the center (carryover will finish gently). Refrigerate leftovers up to 4 days in a sealed container; reheat in the oven or microwave until hot. Freezing is yes—freeze sliced portions for up to 2 months. For a lighter option, use ground turkey or a leaner beef (still mix with the same binder ingredients) to keep the texture tender.