Mouthwatering Garlic Parmesan Meatloaf Recipe That Will Steal the Show
Learn how to make delicious Mouthwatering Garlic Parmesan Meatloaf Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 ½ pounds ground beef (80/20 for juiciness)
- ½ cup grated Parmesan cheese (freshly grated is best for flavor)
- 3 cloves garlic, minced (you can never have too much garlic!)
- 1 small onion, finely chopped
- 1 cup plain breadcrumbs (homemade if you can, like Mama Lu’s day-old bread crumbs)
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried Italian herbs (or a pinch of dried oregano and basil)
- Salt and freshly ground black pepper, to taste
- ½ cup ketchup (for the glaze)
- 1 tablespoon Dijon mustard (adds just the right tang to the glaze)
- Optional: ¼ teaspoon red pepper flakes if you like a little heat
If you don’t have Parmesan, a sharp Asiago or Pecorino Romano can work nicely. For breadcrumbs, panko adds extra crunch, but traditional breadcrumbs soak up the milk better, keeping the loaf tender and moist.
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- In a small bowl, soak the breadcrumbs in milk for about 5 minutes until soft. This step keeps the meatloaf tender, reminiscent of the way Mama Lu would soften stale bread to stretch recipes.
- In a large mixing bowl, combine the ground beef, soaked breadcrumbs, grated Parmesan, minced garlic, chopped onion, eggs, Worcestershire sauce, dried herbs, salt, and pepper.
- With clean hands, gently mix all the ingredients together until just combined. Overmixing can make the meatloaf tough, so think of it like kneading biscuit dough—handle with care.
- Transfer the meat mixture to your prepared loaf pan and shape it evenly. Smooth the top with a spatula or your hands.
- In a separate small bowl, mix ketchup and Dijon mustard to create the glaze. Spread it evenly over the top of the meatloaf—this glaze caramelizes beautifully in the oven, giving you that irresistible sweet and tangy crust.
- Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C). The meatloaf should be firm but juicy, and the glaze should be bubbly and browned around the edges.
- Remove from the oven and let it rest for about 10 minutes before slicing. Resting allows the juices to redistribute, making every slice tender and flavorful.
One thing I learned from Mama Lu was the importance of patience—rushing a meatloaf out of the oven is like cutting into a fresh biscuit too soon. Give it time, and the flavors will sing.
