If you're tired of dry, bland meatloaf, this Parmesan Meatloaf is about to change your dinner game. The addition of Parmesan cheese and a tangy glaze keeps every slice moist and packed with flavor.
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I've been making this recipe for years, and it's the one my kids actually ask for. It's simple enough for a busy weeknight but impressive enough for a Sunday supper.
The secret is in the combination of ground beef, Parmesan, and a few pantry staples that come together for a tender, savory loaf.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) ground beef (80/20)
Use 80/20 for best flavor and moisture. You can substitute ground turkey, but add a bit of olive oil to keep it moist.
1 cup (100g) breadcrumbs
Use plain or Italian-seasoned. Panko works too for a lighter texture.
1 cup (100g) grated Parmesan cheese
Freshly grated is best for flavor. Pre-shredded works, but may not melt as smoothly.
1/2 cup (120ml) milk
Whole milk adds richness. Any milk works, but non-dairy may alter texture slightly.
2 large eggs
Eggs bind the loaf together. For an egg-free version, use 1/2 cup applesauce.
1 small onion, finely chopped (about 1/2 cup)
Yellow or sweet onion. Grate it for more even distribution if you like.
3 cloves garlic, minced
Fresh garlic is best. Garlic powder (1 tsp) can substitute in a pinch.
2 tbsp (30g) ketchup
For the glaze and some moisture. Use tomato paste mixed with a little water if you run out.
1 tsp salt
Adjust to taste. Sea salt or kosher salt both work.
1/2 tsp black pepper
Freshly ground for best flavor.
1 tsp dried oregano
Optional, but adds Italian flair. Use Italian seasoning instead if you prefer.
Tips & Tricks
- Don't overmix the meat mixture. Overworking the meat can make the meatloaf tough. Gently combine until just incorporated.
- Use a meat thermometer. The meatloaf is done when it reaches 160°F (71°C) in the center. This prevents overcooking and dryness.
- Let it rest for 10 minutes after baking. This allows the juices to redistribute, making it easier to slice and more flavorful.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
2. Mix wet ingredients
In a large bowl, whisk together the milk, eggs, ketchup, onion, garlic, salt, pepper, and oregano until well combined.
3. Add dry ingredients
Add the ground beef, breadcrumbs, and Parmesan cheese to the bowl. Use your hands or a spatula to mix until just combined—do not overmix.
4. Shape the loaf
Transfer the mixture to the prepared pan or sheet. Shape into a loaf about 8×4 inches if using a sheet pan, or press evenly into a loaf pan.
5. Prepare the glaze
In a small bowl, mix 1/4 cup (60g) ketchup with 1 tbsp (15g) brown sugar (optional) and 1 tsp (5ml) Worcestershire sauce (optional). Spread over the top of the loaf.
6. Bake the meatloaf
Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) and the top is golden brown and bubbling.
7. Rest and serve
Let the meatloaf rest for 10 minutes before slicing. This helps it stay juicy. Serve warm with your favorite sides.
Delicious Variations
Cheesy Stuffed
Cut a pocket in the center and stuff with mozzarella cubes before baking.
Italian Style
Replace oregano with Italian seasoning and add 1/2 cup chopped fresh basil.
BBQ Glaze
Swap the ketchup glaze for your favorite BBQ sauce for a smoky twist.
How to Store Parmesan Meatloaf
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Wrap the cooled meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10 minutes until warmed through.
Frequently Asked Questions
Q: How do I keep meatloaf from falling apart?
Use enough binders like eggs and breadcrumbs, and don't overmix. Letting it rest after baking also helps it hold together when slicing.
Q: Can I make meatloaf without eggs?
Yes, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or 1/2 cup applesauce as a substitute for each egg.
Q: What is the best meat to use for meatloaf?
A blend of ground beef (80/20) and ground pork or veal gives the best flavor and moisture, but all beef works well too.
Q: Why is my meatloaf dry?
Overcooking is the main culprit. Bake to an internal temperature of 160°F (71°C) and avoid overmixing, which can also make it dense and dry.
Try this Parmesan Meatloaf tonight—it's a simple, satisfying dinner that's sure to become a family favorite. Small steps, big impact.
Parmesan Meatloaf
This Parmesan Meatloaf is juicy, cheesy, and baked to perfection—a comforting dinner the whole family will love.
🧂 Ingredients
- 2 lbs (900g) ground beef (80/20)
- 1 cup (100g) breadcrumbs
- 1 cup (100g) grated Parmesan cheese
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 small onion, finely chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tbsp (30g) ketchup
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
📋 Instructions
- 1Preheat oven — Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
- 2Mix wet ingredients — In a large bowl, whisk together the milk, eggs, ketchup, onion, garlic, salt, pepper, and oregano until well combined.
- 3Add dry ingredients — Add the ground beef, breadcrumbs, and Parmesan cheese to the bowl. Use your hands or a spatula to mix until just combined—do not overmix.
- 4Shape the loaf — Transfer the mixture to the prepared pan or sheet. Shape into a loaf about 8×4 inches if using a sheet pan, or press evenly into a loaf pan.
- 5Prepare the glaze — In a small bowl, mix 1/4 cup (60g) ketchup with 1 tbsp (15g) brown sugar (optional) and 1 tsp (5ml) Worcestershire sauce (optional). Spread over the top of the loaf.
- 6Bake the meatloaf — Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C) and the top is golden brown and bubbling.
- 7Rest and serve — Let the meatloaf rest for 10 minutes before slicing. This helps it stay juicy. Serve warm with your favorite sides.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
