Parmesan Meatloaf
A tender, juicy meatloaf with savory Parmesan cheese, garlic, and Italian herbs, finished with a tangy glaze.
Ingredients
For the meatloaf
2 lb (900 g) lean ground beef
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
2 large eggs
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 tablespoon Worcestershire sauce
½ cup milk
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
For the glaze
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard (or yellow mustard)
1 teaspoon Worcestershire sauce
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, Parmesan, breadcrumbs, eggs, onion, garlic, parsley, Worcestershire sauce, milk, Italian seasoning, salt, and pepper.
Mix gently until just combined. Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it in the loaf pan or on the prepared baking sheet.
In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce.
Spread half of the glaze over the meatloaf.
Bake for 45 minutes. Remove from the oven and spread the remaining glaze over the top.
Return to the oven and bake for 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing.
Serving Suggestions
Serve with:
Mashed potatoes
Roasted green beans
Buttered corn
Steamed broccoli
Garden salad
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
