Go Back

Parmesan Meatloaf

Parmesan meatloaf with parmesan cheese baked throughout and a golden, cheesy top. A garlic herb butter brush adds sheen and flavor while the free-form loaf browns more surface area.
Print Recipe Pin Recipe
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
  • 0.75 cup parmesan cheese, grated plus extra for top
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 0.333 cup whole milk
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.25 salt and black pepper to taste
Garlic Butter Brush
  • 3 tbsp butter, melted
  • 3 garlic, minced
  • 1 tbsp parsley chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and line a baking sheet with parchment for easy release and browning.
  2. In a large bowl, combine ground beef, grated parmesan cheese, Italian breadcrumbs, eggs, whole milk, minced garlic, chopped parsley, Italian seasoning, and Worcestershire sauce until just mixed.
  3. Season the mixture with salt and black pepper to taste, then shape it into a free-form loaf on the prepared baking sheet.
Bake and brush
  1. Press extra parmesan on top of the loaf and brush with half the garlic butter for a cheesy, golden crust.
  2. Bake at 350°F for 55–65 minutes total, until the internal temperature reaches 160°F.
  3. At the 40-minute mark, brush with the remaining garlic butter so the top stays shiny and flavorful while finishing browning.
Rest, slice, and finish
  1. Rest the meatloaf for 10 minutes before slicing so juices set and the free-form edges hold together.
  2. Slice and garnish with extra fresh parsley for a fresh, herb finish.

Notes

Pro tip: keep mixing to “just combined” so the loaf stays tender instead of dense. Refrigerate leftovers in an airtight container for up to 3 days; freeze sliced portions for up to 2 months (thaw in the fridge overnight). For a lighter option, use 90% lean ground beef and expect a slightly less rich texture.