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Garlic parmesan meatloaf baked free-form on a sheet pan, sliced to show the juicy inside.
Elise Rae Griffith

Garlic Parmesan Meatloaf

A simple garlic parmesan meatloaf with real flavor, easy to throw together and hard to mess up.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lb Ground beef 80/20 for flavor
  • ¾ cup Breadcrumbs Panko or regular
  • ½ cup Parmesan cheese Grated, real parmesan
  • 3 cloves Garlic Minced, more if you want
  • 1 Egg
  • ¼ cup Milk
  • 2 tsp Worcestershire sauce
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Fresh parsley Chopped, optional
  • ¼ cup Ketchup For topping, optional
  • 1 tbsp Brown sugar Optional, for glaze
  • ½ tsp Onion powder Or finely chopped onion

Equipment

  • 1 Large mixing bowl lined with foil
  • 1 Oven
  • 1 Meat thermometer optional

Method
 

  1. Preheat the oven to 375°F. Do this first so you don’t forget and end up annoyed later.
  2. Add all the ingredients to a large bowl. Everything goes in. No order needed.
  3. Mix gently with your hands until just combined. Don’t overdo it or the meatloaf gets weird.
  4. Shape the mixture into a loaf and place it on a foil-lined baking sheet. No pan. Just shape it.
  5. If using ketchup or glaze, spread it over the top now. Or skip it. Your call.
  6. Bake for 45 to 60 minutes, depending on thickness. Use a thermometer or cut into the center and trust your eyes.
  7. Let the meatloaf rest for about 10 minutes before slicing. If you skip this, it falls apart.

Notes

Use ground beef with a bit of fat. Lean meat tends to dry out.
Mix just until everything comes together. Overmixing makes the meatloaf dense.
Skip the loaf pan if you can. Baking it free-form lets excess moisture cook off instead of pooling underneath.
Let it rest before slicing. It holds together better and tastes nicer.