Mouthwatering Garlic Parmesan Meatloaf Recipe

Boring. Something you suffered through as a kid while eyeing the ketchup bottle like it was your only hope.

But this one? Different.

It’s got garlic. Like, actual flavor. And parmesan. Not that powdered stuff in the green can, the real kind that melts into everything and makes it taste like you meant to go fancy.

It’s still meatloaf, though. Which means easy. Cheap-ish. Feeds a bunch of people. You don’t have to think too hard about it.

I usually make it when I don’t feel like cooking but want something that feels like I triet You know?

Anyway. If you’ve ever wanted meatloaf that doesn’t suck, keep reading. Or don’t. But you’re missing out.

Ingredients

Here’s what I grab. It looks like a lot but it’s really just throwing things in a bowl. You probably have most of this already.

1 ½ pounds ground beef (I use 80/20 because flavor. You do you.)

¾ cup breadcrumbs (Panko if I have it. Regular if I don’t.)

½ cup grated parmesan (real stuff, not the dusty shelf kind)

3 cloves garlic, minced (or more, honestly. I don’t measure garlic with rules.)

1 egg

¼ cup milk

2 teaspoons Worcestershire sauce (that bottle with the label falling off)

1 teaspoon salt

½ teaspoon black pepper

A small handful of chopped parsley if I remember to buy it

Optional stuff:

A little onion powder or real finely chopped onion if you’re into that

Ketchup for the top, or mix ketchup with a bit of brown sugar if you’re feeling it

That’s it, Don’t overthink it. If you’re missing one or two things, it’s probably still gonna taste good.

Instructions

Alright. Here’s how I do it. There’s probably a “right” way, but this works.

1. Oven to 375. Do that first or you’ll forget and be standing there holding raw meat, annoyed.
2. Big bowl. Everything in. Just dump it. I usually mix with my hands. Feels gross but it works better. Don’t overmix or it turns weird.
3. Shape it into a loaf. I don’t use a pan. Just plop it on a foil-lined baking sheet and shape it like a loaf. Not too tall or it won’t cook through.
4. If you’re into the ketchup glaze thing, smear it on now. I mix ketchup with a little brown sugar. Just a little. Or skip it. Up to you.
5. Bake. About 45 minutes to an hour. Depends how thick you made it. I poke it with a meat thermometer. Or cut into it and guess. That’s honest.
6. Let it sit for a few minutes when it comes out. Otherwise it falls apart when you slice it. Learned that the messy way.

That’s it. Nothing fancy. Just don’t forget to preheat or you’ll be mad at yourself later.

Tips and Tricks

If it ever turns out dry, it’s probably the meat or you mixed it too much. Or both. I’ve done it. Still edible, just kinda sad.

Use the fattier ground beef. Don’t go lean. This isn’t diet food. It needs the fat. That’s what makes it good.

Don’t skip the parmesan. It adds salt and this kinda nutty thing. Hard to describe but you notice when it’s missing.

If the loaf starts cracking on top, that’s normal. Mine does it all the time. Sometimes I just pretend I meant to make it rustic.

Also, don’t bake it in a loaf pan if you can help it. Too much juice pools up and it gets soggy on the bottom. Just shape it yourself and let it breathe.

Leftovers? Amazing. Cold slice in a sandwich. No notes.

Substitutions or Variations

You can use ground turkey instead of beef. It works. Just not as juicy. I usually add a splash of oil if I go that way. Helps a little.

No breadcrumbs? Use crushed crackers. Or oats. Or honestly whatever’s crunchy and not sweet. I’ve smashed up some stale toast once. It wasn’t awful.

No parmesan? Don’t panic. Use cheddar. Or mozzarella. Or skip it. Cheese is flexible. Meatloaf forgives.

If you’re feeling green, toss in some chopped spinach. Mushrooms too. It bulks it up and tricks your brain into thinking it’s healthy.

Want it hotter? A little hot sauce in the mix goes a long way. Red pepper flakes too. Just don’t overdo it. Garlic and parmesan already do a lot. You don’t want to fight them.

FAQ

Can I freeze it?
Yep. Wrap it tight. I usually slice it first so I can just pull out what I need. Reheats fine in the oven or microwave. Tastes about the same.

Can I use ground chicken?
Sure. It’s mild, so maybe up the seasoning a bit. It works though. Just don’t expect it to taste like beef.

What if I hate ketchup?
Leave it off. No one’s making you. I’ve skipped it plenty of times. Sometimes I use BBQ sauce instead. Sometimes nothing. Still good.

Does it hold together?
Mostly. If it falls apart a little, who cares. It’s meat, not a sculpture. Use enough binder and don’t skip the egg and breadcrumbs.

What goes with it?
Mashed potatoes. Roasted carrots. Peas if you’re into peas. Or just bread and butter. You’re feeding yourself, not planning a dinner party. Keep it easy.

Nutrition Info

I don’t count calories when I make this. Just being honest.

But if you need numbers, it’s something like 350 to 400 per slice. Depends how thick you cut it. Depends on the beef. Depends if you dumped a mountain of cheese on top, which, fair.

It’s not health food. But it’s not junk either. Protein, some fat, little carbs from the breadcrumbs. Fills you up. Keeps you full.

If you’re tracking stuff, use one of those apps. I tried that once. Forgot by day three. Not my thing.

Anyway, it’s meatloaf. Let it be meatloaf.

Ending

Alright. That’s pretty much it.

It’s just meatloaf. But it’s good meatloaf. The kind people ask about even if they pretend they don’t like meatloaf.

Make it once. Mess it up a little. Make it again. It gets better every time.

And if you do try it, let me know how it goes, Or don’t. No pressure. Just hope you eat well tonight.