Mouthwatering Garlic Parmesan Meatloaf 7 Secrets for Perfect, Juicy Results

Tired of dry, flavorless meatloaf that your family pushes around their plates? I’m Simon, and after years of perfecting comfort food in my kitchen alongside my incredible team, I’ve cracked the code to creating a Mouthwatering Garlic Parmesan meatloaf that’ll have everyone asking for seconds. This isn’t your grandmother’s basic meatloaf it’s a flavor-packed, juicy masterpiece that combines the aromatic punch of roasted garlic with the rich, savory notes of authentic Parmesan cheese.

Growing up in America, meatloaf was a staple in our home, but it wasn’t until I worked with Jackson Reed, our grill master, that I learned the secret to keeping ground meat incredibly moist while building layers of complex flavor. Together with Megan Carter and Olivia Brooks, we’ve tested this recipe countless times (including one hilarious incident where we added too much garlic and nearly scared away the neighbors but more on that later). The result? A meatloaf that’s tender, aromatic, and absolutely irresistible.

In this guide, I’ll walk you through everything: selecting the right ground meat blend, mastering the garlic-Parmesan glaze, achieving that perfect texture, and even troubleshooting common mistakes. Whether you’re a kitchen novice or a seasoned home cook, this recipe will become your new weeknight hero.

Why This Mouthwatering Garlic Parmesan Meatloaf Recipe Works

This isn’t just another meatloaf recipe it’s a game-changer that delivers on flavor, convenience, and versatility:

• Uses affordable, easy-to-find ground meat that you can grab at any grocery store
• Ready in under 90 minutes from prep to table, making it perfect for busy weeknights
• Feeds a crowd or meal-preps beautifully with leftovers that taste even better the next day
• Packed with aromatic garlic and nutty Parmesan that creates an irresistible savory crust
• Foolproof technique that keeps the meatloaf moist and tender, never dry or crumbly
• Kid-friendly yet sophisticated enough for dinner parties and special occasions

The secret lies in the combination of a perfectly balanced meat blend, fresh minced garlic (not powder!), and genuine Parmigiano-Reggiano that melts into every bite. Plus, the glaze we brush on top caramelizes beautifully, creating that restaurant-quality finish.

Choosing the Right Meat for Mouthwatering Garlic Parmesan Meatloaf

The foundation of any great meatloaf starts with selecting the right ground meat. Here’s what you need to know:

Best Meat Blend for This Recipe

For the most flavorful, moist Mouthwatering Garlic Parmesan meatloaf, I recommend a specific blend:

• 80/20 Ground Beef (2 pounds): The fat content is crucial 80% lean, 20% fat keeps the meatloaf juicy without being greasy. Leaner beef will result in a dry, dense texture.
• Ground Turkey (1 pound) – OPTIONAL: If you want a lighter version, use a 50/50 blend of ground beef and ground turkey breast. The beef provides flavor while turkey keeps it lean.

Why this works: The fat in the beef bastes the meatloaf from the inside as it cooks, while the protein structure holds everything together. Ground beef chuck is ideal because it has the perfect fat-to-lean ratio and rich, beefy flavor that stands up to the bold garlic and Parmesan.

Buying Tips

When you’re at the butcher counter or grocery store:

• Look for bright red color with white (not yellow) fat marbling throughout
• Check the sell-by date and choose the freshest package available
• Ask your butcher to grind it fresh if possible freshly ground meat has better texture and flavor
• Avoid pre-formed meatloaf mixes that often contain fillers and preservatives
• Buy Parmigiano-Reggiano (the real stuff from Italy) rather than pre-grated “Parmesan” the flavor difference is astronomical

Meat Substitutions

Need to adapt this Mouthwatering Garlic Parmesan recipe? Try these swaps:

• Ground chicken or turkey: Use 85/15 ground turkey or chicken thighs (not breast) for moisture
• Grass-fed beef: Leaner but more flavorful; add an extra egg to prevent dryness
• Lamb: Adds a rich, earthy flavor that pairs beautifully with garlic and Parmesan

Ingredients & Prep for Mouthwatering Garlic Parmesan Meatloaf

Let’s gather everything you need and prep like a pro.

Meat Prep Essentials

For the Meatloaf Base:

• 2 pounds 80/20 ground beef (or 1 lb beef + 1 lb ground turkey)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 8 cloves fresh garlic, minced
• 1 cup Italian breadcrumbs (or panko)
• 2 large eggs, beaten
• ½ cup whole milk
• 1 medium yellow onion, finely diced
• 2 tablespoons fresh Italian parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)

For the Garlic Parmesan Glaze:

• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• ⅓ cup freshly grated Parmesan
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon black pepper

Marinades, Seasonings & Flavor Builders

The Breadcrumb Mixture (Critical for Moisture):

1. In a small bowl, combine breadcrumbs and milk
2. Let sit for 5 minutes until the breadcrumbs absorb the liquid and become paste-like
3. This is called a “panade” and it’s the secret to keeping meatloaf tender

Sautéed Aromatics (For Maximum Flavor):

1. Heat 2 tablespoons olive oil in a skillet over medium heat
2. Sauté the diced onion for 5 minutes until softened
3. Add the 8 cloves minced garlic and cook for 2 minutes until fragrant (not browned)
4. Let cool for 10 minutes before adding to meat mixture

Pro Tip from Jackson: Never add raw garlic directly to the meat. Sautéing it first mellows the harshness and brings out the sweet, aromatic qualities that make this Mouthwatering Garlic Parmesan meatloaf so special.

Pantry Staples You’ll Need

• Extra-virgin olive oil: For sautéing aromatics
• Kosher salt: Better texture and flavor control than table salt
• Whole milk: Creates moisture; don’t substitute with skim
• Italian breadcrumbs: Or make your own with day-old bread
• Fresh herbs: Dried herbs work in a pinch (use 1 teaspoon dried for every tablespoon fresh)

Step-by-Step Cooking Instructions for Mouthwatering Garlic Parmesan Meatloaf

Let’s build this masterpiece together. Follow these steps carefully for perfect results.

Pre-Cooking Prep for Mouthwatering Garlic Parmesan Meatloaf

Step 1: Set Up Your Workspace

• Preheat your oven to 350°F (175°C)
• Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan
• Bring ground meat to room temperature (30 minutes on the counter)

Step 2: Prepare Your Aromatics

• Sauté onions and garlic as described above, then let cool completely
• Chop fresh parsley and thyme
• Grate Parmesan cheese using the fine side of a box grater

Step 3: Mix the Panade

• Combine breadcrumbs and milk in a bowl
• Let sit for 5 minutes until absorbed

Cooking Method for Mouthwatering Garlic Parmesan Meatloaf

Step 1: Combine the Mixture (Gently!)

In a large mixing bowl, combine:

• Ground beef (and turkey, if using)
• Cooled onion-garlic mixture
• Soaked breadcrumbs
• Beaten eggs
• Grated Parmesan
• Fresh herbs
• Salt, pepper, and red pepper flakes

CRITICAL TIP: Use your hands to mix, but DO NOT OVERMIX. Mix just until ingredients are evenly distributed—about 30 seconds. Overworking the meat creates a dense, tough texture. Jackson always says, “Treat it like you’re folding delicate cake batter, not kneading bread dough.”

Step 2: Shape the Meatloaf

Freeform Method (My Favorite):

• Transfer mixture to the lined baking sheet
• Shape into a 9×5-inch loaf with your hands
• Make sure it’s evenly thick throughout for consistent cooking
• This method allows fat to drain and creates a caramelized crust all around

Loaf Pan Method:

• Press mixture gently into a greased 9×5-inch loaf pan
• Don’t pack it too tightly—leave some air pockets

Step 3: Bake the Meatloaf

• Place in preheated 350°F oven
• Bake for 45 minutes uncovered
• The top should start to brown and firm up

Doneness Check for Mouthwatering Garlic Parmesan Meatloaf

Temperature is Everything:

• Insert an instant-read meat thermometer into the center of the meatloaf
• Target temperature: 160°F (71°C) for ground beef
• If using turkey, aim for 165°F (74°C)
• Don’t rely on time alone—ovens vary significantly

Visual Cues:

• Juices should run clear, not pink
• The meatloaf should pull away slightly from the edges
• Top should be golden brown

Step 4: Apply the Garlic Parmesan Glaze

While the meatloaf bakes, make the glaze:

1. Melt butter in a small saucepan over medium heat
2. Add minced garlic and sauté for 2 minutes until fragrant
3. Remove from heat and stir in Parmesan, parsley, and pepper

At the 45-minute mark:

• Remove meatloaf from oven
• Brush the entire surface generously with the garlic-Parmesan butter glaze
• Return to oven for final 15-20 minutes until internal temp reaches 160°F
• The glaze will create a golden, flavorful crust

Resting for Mouthwatering Garlic Parmesan Meatloaf

This step is NON-NEGOTIABLE:

• Remove meatloaf from oven when it reaches 160°F
• Let rest for 10-15 minutes before slicing
• During this time, juices redistribute throughout the meatloaf
• Temperature will continue to rise 5°F (carryover cooking)
• Cutting too early = all the juices run out onto your cutting board

While it rests, brush with any remaining glaze for extra flavor and shine.

Pro Tips for Perfect Mouthwatering Garlic Parmesan Meatloaf

After making this recipe dozens of times (and fixing a few disasters along the way), here are the insider secrets:

Avoiding Tough, Dry Meatloaf with Mouthwatering Garlic Parmesan

The biggest mistakes and how to avoid them:

1. Overmixing the Meat: Mix only until just combined. Overworking develops the protein structure too much, creating a dense, rubbery texture.
2. Skipping the Panade: That milk-soaked breadcrumb mixture isn’t optional—it’s essential. The starches absorb moisture and release it slowly during cooking, keeping the meatloaf tender.
3. Using Lean Meat: Fat = flavor and moisture. Don’t go leaner than 85/15, and 80/20 is ideal.
4. Not Letting Meat Come to Room Temperature: Cold meat cooks unevenly. Let it sit out for 30 minutes before mixing.
5. Overcooking: Use a thermometer! Remove from oven at exactly 160°F. The residual heat will finish the job.

Megan’s Moisture Trick: Add 2 tablespoons of tomato paste to the meat mixture. It adds umami depth and helps retain moisture without affecting the garlic-Parmesan flavor profile.

Essential Tool Recommendations for Mouthwatering Garlic Parmesan Meatloaf

Invest in these tools for consistent success:

• Instant-Read Meat Thermometer ($15-30): Non-negotiable. Digital is best—brands like ThermoPop or ThermoWorks are reliable.
• Box Grater: For freshly grating Parmesan (pre-grated doesn’t melt the same way)
• Rimmed Baking Sheet: For the freeform method and easier cleanup
• Parchment Paper: Prevents sticking and makes cleanup effortless
• Pastry Brush: For applying the garlic-Parmesan glaze evenly
• Microplane Grater: For grating garlic if you want ultra-fine pieces

Storage & Reheating Your Mouthwatering Garlic Parmesan Meatloaf

Refrigerator Storage:

• Let meatloaf cool completely
• Wrap tightly in plastic wrap or aluminum foil
• Store for up to 4 days
• Slice only what you need to prevent drying out

Freezer Storage:

• Wrap cooled meatloaf (whole or sliced) in plastic wrap, then foil
• Label with date
• Freeze for up to 3 months
• Thaw overnight in refrigerator before reheating

Reheating Methods:

Oven (Best for Whole or Large Portions):

• Preheat to 250°F
• Place slices in a baking dish with 2 tablespoons beef broth or water
• Cover tightly with foil
• Heat for 20-25 minutes until warmed through

Microwave (Quick Individual Slices):

• Place slice on microwave-safe plate
• Add 1 tablespoon water
• Cover with damp paper towel
• Heat on 50% power for 2-3 minutes

Skillet (Creates a Crispy Crust):

• Heat 1 tablespoon butter in a non-stick skillet
• Sear slices for 2-3 minutes per side until heated through and crispy

Pro Tip from Olivia: Leftover Mouthwatering Garlic Parmesan meatloaf makes incredible sandwiches. Toast thick sourdough bread, spread with mayo mixed with a bit of Dijon, add meatloaf slices, arugula, and a slice of provolone. Heaven!

Flavor Variations for Mouthwatering Garlic Parmesan Meatloaf

While this recipe is perfect as-is, here are some creative twists to keep things exciting:

Italian-Style Mouthwatering Garlic Parmesan Meatloaf

Add These Ingredients:

• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped
• 1 teaspoon dried oregano
• Swap regular breadcrumbs for Italian seasoned

Serve with: Marinara sauce drizzled over the top and extra Parmesan

Spicy Mouthwatering Garlic Parmesan Meatloaf

Add These Ingredients:

• 2 tablespoons hot sauce (Frank’s RedHot or Sriracha)
• 1 teaspoon cayenne pepper
• 2 jalapeños, seeded and minced
• Increase red pepper flakes to 1 teaspoon

Glaze Modification: Add 1 teaspoon chili flakes to the garlic-Parmesan butter

Mediterranean Mouthwatering Garlic Parmesan Meatloaf

Add These Ingredients:

• ½ cup feta cheese crumbles (in addition to Parmesan)
• ¼ cup Kalamata olives, chopped
• 1 tablespoon fresh oregano
• Zest of 1 lemon

Serve with: Tzatziki sauce on the side

Keto-Friendly Mouthwatering Garlic Parmesan Meatloaf

Modifications:

• Replace breadcrumbs with ¾ cup almond flour
• Use ¼ cup heavy cream instead of milk
• All other ingredients remain the same
• Nutritional Impact: Reduces carbs from 12g to 4g per serving

Herb-Crusted Mouthwatering Garlic Parmesan Meatloaf

Topping Addition:

• Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and 2 tablespoons Parmesan
• Press onto top of meatloaf before baking
• Creates an extra-crunchy top crust

Flavor Variation Comparison Table

Serving Suggestions for Mouthwatering Garlic Parmesan Meatloaf

This Mouthwatering Garlic Parmesan meatloaf is a showstopper on its own, but the right sides elevate it to a complete feast.

Perfect Side Dish Pairings

Classic Comfort Sides:

• Creamy Garlic Mashed Potatoes: The garlic theme continues! Use Yukon Gold potatoes, heavy cream, and roasted garlic.
• Buttery Sweet Corn: Simple, sweet, and cuts through the richness of the meatloaf.
• Green Beans Almondine: Fresh green beans sautéed with butter, lemon, and toasted almonds add elegant crunch.

Lighter, Healthier Options:

• Roasted Brussels Sprouts: Caramelized edges with balsamic glaze complement the savory meatloaf.
• Caesar Salad: Crisp romaine with creamy dressing and Parmesan (doubling down on that cheese flavor!).
• Steamed Broccoli: Keeps things simple and lets the meatloaf shine.

Starch Sides:

• Herb-Roasted Baby Potatoes: Crispy outside, fluffy inside, tossed with rosemary and olive oil.
• Buttered Egg Noodles: Comfort food perfection—toss with parsley and a pat of butter.
• Baked Mac and Cheese: For the ultimate indulgent dinner (Megan’s favorite pairing!).

Fresh, Crisp Options:

• Arugula Salad: Peppery greens with lemon vinaigrette and shaved Parmesan.
• Grilled Asparagus: Charred, tender spears with lemon zest and olive oil.
• Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze.

Beverage Pairings for Mouthwatering Garlic Parmesan Meatloaf

For Non-Drinkers:

• Sparkling Water with Lemon: Cleanses the palate between bites
• Iced Tea (Sweetened or Unsweetened): Classic American pairing
• Cranberry Juice: The tartness balances the rich, savory flavors

Family-Friendly Options:

• Fresh-squeezed lemonade
• Apple cider (warm in fall/winter)
• Ginger ale

Presentation Tips from Olivia

“The first bite is with the eyes!” Here’s how to plate this beautifully:

1. Slice Cleanly: Use a sharp chef’s knife and wipe it clean between cuts for neat slices
2. Fan the Slices: Arrange 2-3 overlapping slices on each plate
3. Drizzle Extra Glaze: Brush or drizzle leftover garlic-Parmesan butter over the top
4. Garnish Simply: A sprinkle of fresh parsley and a small mound of flaky sea salt
5. Add Color: Place a bright side dish (like roasted cherry tomatoes) next to the meatloaf for visual contrast

For Family-Style Serving:

• Place the whole meatloaf on a wooden cutting board
• Slice at the table for that homey, welcoming feel
• Serve sides in rustic bowls
• Keep extra glaze warm in a small pitcher for drizzling

FAQs About Mouthwatering Garlic Parmesan Meatloaf

Can I use frozen ground meat for this Mouthwatering Garlic Parmesan meatloaf?

Yes, but thaw it completely first preferably in the refrigerator overnight. Never use partially frozen meat because it won’t mix evenly with the other ingredients, resulting in pockets of different textures. Once thawed, let it come to room temperature for 30 minutes before mixing. Pat it dry with paper towels to remove excess moisture that can make the mixture too wet.

How do I fix overcooked Mouthwatering Garlic Parmesan meatloaf?

If your meatloaf is dry and overcooked, here are rescue strategies:

1. Make a sauce: Create a simple pan gravy or mushroom sauce to serve over slices
2. Add moisture: Crumble the meatloaf and simmer it in beef broth, then serve over mashed potatoes
3. Turn it into meatballs: Crumble, mix with a beaten egg and a splash of cream, reform into meatballs, and bake in marinara sauce
4. Prevention: Always use a meat thermometer and remove from oven at exactly 160°F

Can I make this Mouthwatering Garlic Parmesan meatloaf ahead of time?

Absolutely! Here are three make-ahead options:

Option 1 (Mix and Refrigerate):

• Prepare the meat mixture completely
• Shape into loaf and place in baking pan
• Cover tightly with plastic wrap
• Refrigerate up to 24 hours
• Add 10-15 minutes to baking time since it’ll be cold

Option 2 (Freeze Unbaked):

• Shape meatloaf and wrap tightly in plastic wrap, then foil
• Freeze up to 3 months
• Thaw overnight in refrigerator
• Bake as directed (may need extra 10 minutes)

Option 3 (Bake and Freeze):

• Bake completely and cool
• Slice or leave whole
• Wrap tightly and freeze up to 3 months
• Reheat individual portions as needed

Is this recipe safe during pregnancy?

Yes, as long as the meatloaf reaches an internal temperature of 160°F (71°C), which kills harmful bacteria like salmonella and E. coli. Pregnant women should always use a meat thermometer to verify doneness. All ingredients in this recipe are pregnancy-safe—there’s no raw meat consumption, unpasteurized cheese, or other restricted items.

Can I double this Mouthwatering Garlic Parmesan meatloaf recipe?

Yes! Doubling works perfectly. Here’s how:

• Use two 9×5-inch loaf pans or shape two freeform loaves on a large baking sheet
• Keep cooking temperature the same (350°F)
• Baking time remains the same—always check with a thermometer
• Make 1.5x the glaze recipe so you have plenty for both loaves

Why is my Mouthwatering Garlic Parmesan meatloaf falling apart?

The most common causes:

1. Not enough binding: Add an extra egg or 2 tablespoons of tomato paste
2. Too much moisture: Drain any excess liquid before mixing, and don’t oversoak the breadcrumbs
3. Cutting too soon: Let it rest for the full 10-15 minutes before slicing
4. Wrong meat ratio: Using extra-lean ground beef lacks the fat needed to bind everything
5. Overmixing: Paradoxically, overworking the meat can break down proteins and cause crumbling

Can I cook this in a slow cooker instead of the oven?

Yes, but with modifications:

• Shape meatloaf to fit your slow cooker (oval or round shape works best)
• Line the bottom with foil for easy removal
• Cook on LOW for 5-6 hours or HIGH for 3-4 hours
• Internal temp should still reach 160°F
• Note: You won’t get the caramelized crust that the oven provides, but it’ll be incredibly tender

How do I prevent the garlic from burning in the Mouthwatering Garlic Parmesan glaze?

Great question! Here’s the trick:

1. Sauté garlic over medium heat (not high)
2. Stir constantly—it only needs 2 minutes
3. Remove from heat as soon as it’s fragrant and slightly golden
4. The butter will continue cooking the garlic even off the heat
5. If it starts to brown too quickly, add a splash of water or broth to stop the cooking

What’s the best way to reheat leftover slices without drying them out?

My favorite method:

1. Heat a non-stick skillet over medium heat with 1 tablespoon butter
2. Place cold slices in the pan
3. Add 2 tablespoons water or beef broth and immediately cover with a lid
4. Steam for 3-4 minutes until heated through
5. Remove lid and let bottom crisp up for 1 minute

This creates a crispy exterior while the steam keeps the inside moist—best of both worlds!

Conclusion

There you have it the ultimate guide to creating a Mouthwatering Garlic Parmesan meatloaf that’ll transform this classic comfort food into your new signature dish. From selecting the perfect 80/20 ground beef blend to mastering that golden, buttery glaze, every step is designed to deliver maximum flavor and tenderness.

Mouthwatering Garlic Parmesan Meatloaf 7 Secrets for Perfect, Juicy Results

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• Author: Simon
• Total Time: 90
• Yield: 8 1x

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Description

This Mouthwatering Garlic Parmesan meatloaf combines juicy 80/20 ground beef with aromatic roasted garlic, freshly grated Parmigiano-Reggiano, and a buttery glaze that creates an irresistible golden crust. Never dry, always tender, and ready in just 90 minutes!

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Ingredients

Scale 1x2x3x

2 pounds ground beef (80/20 blend)

1 cup freshly grated Parmigiano-Reggiano cheese

8 cloves fresh garlic, minced

1 cup Italian breadcrumbs

2 large eggs, beaten

½ cup whole milk

1 medium yellow onion, finely diced

2 tablespoons fresh Italian parsley, chopped

1 tablespoon fresh thyme leaves

1½ teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon red pepper flakes (optional)

2 tablespoons olive oil

FOR THE GARLIC PARMESAN GLAZE:

4 tablespoons unsalted butter

6 cloves garlic, minced

⅓ cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, chopped

¼ teaspoon black pepper

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.

2. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed to create a panade.

3. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes until softened.

4. Add 8 cloves minced garlic to the onions and cook for 2 minutes until fragrant (not browned). Remove from heat and let cool for 10 minutes.

5. In a large mixing bowl, gently combine ground beef, cooled onion-garlic mixture, soaked breadcrumbs, beaten eggs, grated Parmesan, fresh herbs, salt, pepper, and red pepper flakes. Mix with your hands for only 30 seconds—do not overmix.

6. Transfer mixture to prepared baking sheet and shape into a 9×5-inch loaf, making sure it’s evenly thick throughout. Alternatively, press gently into a 9×5-inch loaf pan.

7. Bake uncovered for 45 minutes until the top starts to brown and firm up.

8. While baking, prepare the glaze: Melt 4 tablespoons butter in a small saucepan over medium heat. Add 6 cloves minced garlic and sauté for 2 minutes until fragrant. Remove from heat and stir in Parmesan, parsley, and black pepper.

9. After 45 minutes, remove meatloaf from oven and brush the entire surface generously with the garlic-Parmesan glaze.

10. Return to oven and bake for an additional 15-20 minutes until internal temperature reaches 160°F (71°C) when checked with a meat thermometer in the center.

11. Remove from oven and let rest for 10-15 minutes before slicing. Brush with any remaining glaze.

12. Slice with a sharp knife, wiping clean between cuts, and serve immediately.

Notes

Use 80/20 ground beef for the juiciest results—leaner meat will result in a dry meatloaf.

Don’t skip the panade (milk-soaked breadcrumbs)—this is essential for keeping the meatloaf moist and tender.

Always sauté the garlic before adding it to the meat mixture to mellow its flavor and prevent bitterness.

Mix the meat mixture gently and only until just combined—overmixing creates a dense, tough texture.

Use an instant-read meat thermometer to check doneness. Remove from oven at exactly 160°F.

Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Substitute ground turkey for a lighter version, using 85/15 ground turkey or a 50/50 blend with beef.

For keto: Replace breadcrumbs with ¾ cup almond flour and use ¼ cup heavy cream instead of milk.

Store leftovers wrapped tightly in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheat slices in a covered skillet with a splash of broth for the best texture.

• Prep Time: 20
• Cook Time: 70
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 6 oz)
• Calories: 385
• Sugar: 3g
• Sodium: 625mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 135mg

Keywords: mouthwatering garlic parmesan meatloaf, garlic meatloaf, parmesan meatloaf, best meatloaf recipe, juicy meatloaf, easy dinner recipe, comfort food