Parmesan meatloaf is a fantastic twist on the classic, adding a savory, nutty, and salty flavor that makes it incredibly moist and delicious. This recipe creates a flavorful, tender meatloaf with a perfect crust.
Savory Parmesan Meatloaf
This recipe uses a combination of meats for the best flavor and texture, with Parmesan cheese mixed right into the loaf and as a tasty crust.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 1 hour
Rest time: 10 minutes
Ingredients
For the Meatloaf:
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1 lb ground beef (80/20 lean-to-fat ratio is ideal)
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½ lb ground pork (or use all beef for a total of 1.5 lbs)
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1 cup Panko breadcrumbs (or regular breadcrumbs)
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½ cup whole milk
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¾ cup freshly grated Parmesan cheese, divided
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½ cup finely chopped yellow onion
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2 cloves garlic, minced
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¼ cup fresh parsley, finely chopped
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1 large egg, lightly beaten
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2 tablespoons ketchup or tomato paste
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1 teaspoon Worcestershire sauce
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
For the Glaze (Optional but Recommended):
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½ cup ketchup
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2 tablespoons brown sugar
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1 tablespoon balsamic vinegar or Worcestershire sauce
Instructions
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Preheat Oven: Preheat your oven to 375°F (175°C).
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Soak Breadcrumbs: In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the milk.
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Combine Ingredients: To the same bowl, add the ground beef, ground pork, ½ cup of the Parmesan cheese, onion, garlic, parsley, egg, ketchup, Worcestershire sauce, oregano, salt, and pepper.
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Mix Gently: Using your hands, mix everything until just combined. Do not overmix, as this will make the meatloaf tough.
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Form the Loaf: On a rimmed baking sheet lined with parchment paper (or in a 9×5 loaf pan), form the mixture into a firm, oval-shaped loaf, about 9 inches long and 5 inches wide.
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Make the Glaze (Optional): In a small bowl, whisk together the ketchup, brown sugar, and balsamic vinegar.
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Top and Bake:
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Spread the glaze evenly over the top and sides of the meatloaf.
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Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
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Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). The outside should be nicely browned.
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Rest: Remove the meatloaf from the oven and let it rest on the pan for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.
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Serve: Slice and serve warm. It’s perfect with mashed potatoes and a green vegetable like green beans or roasted broccoli.
Helpful Tips & Variations
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The Secret to Moisture: Soaking the breadcrumbs in milk (a “panade”) is the key to a tender, moist meatloaf. Don’t skip this step!
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Freshly Grated Parmesan is Best: Pre-grated Parmesan in a canister often contains anti-caking agents that can make it dry and less flavorful. Grating your own from a wedge will melt better and taste superior.
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Don’t Overmix: Mix the ingredients until they are uniformly combined, then stop. Overworking the meat will result in a dense, tough texture.
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Freeform vs. Loaf Pan: Baking on a sheet pan creates more surface area for a delicious crust. A loaf pan steams the meatloaf slightly but contains the juices and shape perfectly.
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Add Some Heat: Add ¼ teaspoon of red pepper flakes to the meat mixture for a little kick.
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Italian Twist: Substitute the oregano with 1 teaspoon of Italian seasoning and add ¼ cup of chopped sun-dried tomatoes.
Enjoy this cheesy, savory upgrade to a classic comfort food!