Perfect! A Parmesan Meatloaf is a comforting, cheesy twist on the classic meatloaf. Here’s a detailed recipe that keeps it moist, flavorful, and golden on top.
Ingredients (Serves 4–6)
For the meatloaf:
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1 lb (450 g) ground beef (or a mix of beef & pork)
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1/2 cup breadcrumbs (plain or Italian-style)
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1/2 cup grated Parmesan cheese
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/4 cup milk
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1 large egg
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1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
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1 tsp salt
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1/2 tsp black pepper
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1 tbsp Worcestershire sauce (optional, adds depth)
For the topping:
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1/2 cup grated Parmesan cheese
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1/4 cup ketchup or tomato sauce
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1 tsp smoked paprika (optional, for color)
Instructions
1. Preheat oven:
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Preheat your oven to 350°F (175°C).
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Line a baking sheet with parchment or lightly grease a loaf pan.
2. Mix the meatloaf:
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In a large bowl, combine ground meat, breadcrumbs, Parmesan, onion, garlic, milk, egg, Italian herbs, salt, pepper, and Worcestershire sauce.
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Mix gently with your hands until just combined (overmixing can make it dense).
3. Shape the meatloaf:
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Form the mixture into a loaf shape and place it on the prepared baking sheet or in the loaf pan.
4. Add the topping:
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Spread ketchup evenly over the top of the meatloaf.
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Sprinkle the 1/2 cup Parmesan cheese and smoked paprika on top.
5. Bake:
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Bake in the preheated oven for 50–60 minutes, or until the internal temperature reaches 160°F (70°C).
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If the top browns too quickly, cover loosely with foil.
6. Rest and serve:
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Let the meatloaf rest for 5–10 minutes before slicing.
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Serve with mashed potatoes, roasted veggies, or a simple salad.
💡 Tips for a juicier meatloaf:
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Don’t skip the milk—it keeps the meat tender.
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Using a mix of beef and pork (or even veal) adds extra flavor.
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You can swap the ketchup topping for a marinara-Parmesan mix for a slightly different twist.
If you want, I can also give you a quick 30-minute skillet version that makes Parmesan meatloaf in less than an hour without baking. It’s great for busy nights.
Do you want me to give that version too?
