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Irresistible Garlic Parmesan Meatloaf Recipe

This meatloaf is anything but boring! Packed with savory garlic, rich Parmesan, and fresh herbs, it's incredibly moist and flavorful, topped with a tangy glaze that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lbs ground beef 80/20 lean
  • 1/2 cup breadcrumbs plain, Panko recommended
  • 1/2 cup Parmesan cheese grated, plus more for topping
  • 1/2 cup whole milk
  • 1 large egg
  • 4 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh chives chopped
  • 1 tsp onion powder
  • 1/2 tsp black pepper freshly ground
  • 1 tsp salt kosher
For the Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Small saucepan
  • Measuring Cups and Spoons
  • Garlic Press or Grater

Method
 

Prepare the Meatloaf Mixture
  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef, Panko breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, chopped chives, onion powder, black pepper, and kosher salt.
  3. Using your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
  4. Lightly grease a 9x5 inch loaf pan. Press the meat mixture evenly into the prepared pan.
Prepare the Glaze
  1. In a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and minced garlic until smooth.
  2. Bring the glaze to a simmer over medium-low heat, stirring occasionally, then remove from heat.
Bake the Meatloaf
  1. Place the loaf pan in the preheated oven and bake for 45 minutes.
  2. After 45 minutes, remove the meatloaf from the oven and carefully pour off any excess grease.
  3. Spread half of the prepared glaze evenly over the top of the meatloaf.
  4. Return the meatloaf to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
  5. Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.
Serve
  1. Slice the meatloaf and serve with the remaining glaze on the side, and an extra sprinkle of fresh Parmesan if desired.

Notes

For best results, use 80/20 ground beef as the fat content contributes to a moist and flavorful meatloaf. Avoid overmixing the meatloaf mixture; gentle handling is key for a tender texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also makes great meatloaf sandwiches!