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!
Ingredients
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
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