Go Back
A slice of savory Garlic Parmesan Meatloaf sits on a plate, showcasing its moist interior and golden-brown crust.

Ultimate Garlic Parmesan Meatloaf

This Garlic Parmesan Meatloaf is a crave-worthy upgrade to the classic, featuring a juicy blend of beef and pork packed with savory garlic and nutty Parmesan, all wrapped in a sweet and sticky glaze. It's the ultimate comfort food makeover, perfect for turning a simple weeknight dinner into a memorable meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend
  • 1 lb ground pork
  • 1 cup Panko breadcrumbs
  • 2/3 cup whole milk
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 large eggs, lightly beaten
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder

Equipment

  • Rimmed baking sheet
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Grater (for parmesan)
  • Knife and cutting board
  • Instant-read meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
  2. In a large bowl, combine Panko breadcrumbs and milk. Let sit for 5 minutes to absorb.
  3. To the same bowl, add ground beef, ground pork, Parmesan, onion, garlic, parsley, eggs, tomato paste, salt, oregano, pepper, and onion powder.
  4. Using clean hands, gently mix until just combined. Do not overmix.
  5. Transfer the mixture to the prepared baking sheet. Shape into a 9x5-inch loaf about 2 inches high.
  6. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and garlic powder to make the glaze.
  7. Brush or spoon about half of the glaze evenly over the top and sides of the meatloaf.
  8. Bake for 40 minutes.
  9. Remove from oven and spread the remaining glaze over the top.
  10. Return to oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove from oven and let the meatloaf rest for 10-15 minutes before slicing.

Notes

For best results, grate your own Parmesan cheese as pre-grated varieties contain anti-caking agents and do not melt as well. Avoid overmixing the meat to prevent a dense texture. To check seasoning, cook a small spoonful of the mixture in a skillet before baking. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth. The meat mixture can be prepared up to a day in advance and stored covered in the refrigerator. Serve with creamy mashed potatoes and a green vegetable like roasted broccoli or green beans.