Garlic Parmesan Meatloaf

$- 1 pound ground beef - 1/2 cup dried breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup milk - 1/4 cup finely chopped onion - 3 cloves garlic, finely minced - 1 large egg, beaten until frothy - 2 tablespoons Worcestershire sauce - 1 teaspoon dried Italian herbs (like oregano and basil) - Salt and freshly ground black pepper, to taste - 1/4 cup ketchup (for topping) Each ingredient plays a key role in making the meatloaf tasty and moist. - Ground Beef: This is the base of the meatloaf. It gives it flavor and texture. - Dried Breadcrumbs: These bind the mixture together. They help keep the meatloaf from falling apart. - Grated Parmesan Cheese: This adds a rich, savory flavor and enhances the overall taste. - Milk: It keeps the meatloaf moist and soft. - Chopped Onion: This adds sweetness and depth to the flavor. - Minced Garlic: This provides a strong, aromatic taste that makes the dish special. - Egg: It acts as a binder, holding everything together. - Worcestershire Sauce: This adds a complex, tangy flavor. - Dried Italian Herbs: These give a nice herbal note to the meatloaf. - Salt and Pepper: These are essential for seasoning and enhancing all the flavors. - Ketchup: This creates a sweet and tangy glaze on top. Using fresh ingredients makes a big difference. - Ground Beef: Choose a mix with some fat for moistness, like 80/20. - Breadcrumbs: Use plain or homemade breadcrumbs for the best flavor. - Parmesan Cheese: Freshly grated cheese offers more flavor than pre-grated. - Onion and Garlic: Freshly chopped will always taste better than jarred. - Herbs: If possible, use fresh herbs instead of dried for a brighter taste. By selecting high-quality ingredients, your Garlic Parmesan Meatloaf will shine. Enjoy the process, and let your kitchen fill with delightful aromas! {{ingredient_image_2}} To start, you need to gather all your ingredients. For this meatloaf, you will need: - 1 pound ground beef - 1/2 cup dried breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup milk - 1/4 cup finely chopped onion - 3 cloves garlic, finely minced - 1 large egg, beaten until frothy - 2 tablespoons Worcestershire sauce - 1 teaspoon dried Italian herbs - Salt and freshly ground black pepper - 1/4 cup ketchup (for topping) First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, in a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, milk, onion, garlic, beaten egg, Worcestershire sauce, Italian herbs, salt, and pepper. Stir gently. Avoid overmixing, as it can make the meatloaf tough. Now shape the mixture into a loaf. You can put it in a greased loaf pan or on a parchment-lined baking sheet. This helps it cook evenly. Once your meatloaf is shaped, spread ketchup on top. This gives it a nice glaze and adds flavor. Place the meatloaf in your preheated oven. Bake it for 50 to 60 minutes. To check for doneness, use a meat thermometer. The meatloaf should reach an internal temperature of 160°F (70°C). This ensures it's safe to eat. I recommend checking the temperature in the center of the meatloaf. If you don’t have a thermometer, look for the juices to run clear. The meatloaf should feel firm but not hard. After baking, let the meatloaf rest for about 10 minutes. This step helps the juices stay inside when you slice it. Slice the meatloaf and serve it with sides like creamy mashed potatoes or steamed veggies. Enjoy your comforting meal! When making Garlic Parmesan Meatloaf, some mistakes can ruin your dish. First, do not overmix the meat. Overmixing can make it tough. Second, avoid using too much salt. It can overpower the other flavors. Lastly, don’t skip resting the meatloaf after baking. This step helps keep it juicy. To keep your meatloaf moist, use milk and breadcrumbs. They help absorb and hold moisture. Adding grated Parmesan also adds flavor and moisture. Make sure to check the meatloaf with a thermometer. It should reach 160°F for safety. If it gets too dry, consider adding a little broth next time. For the best slices, use a sharp knife. Let the meatloaf rest after baking. This helps the juices settle. When slicing, cut straight down rather than dragging the knife. This method keeps the slices intact. Serve with a sprinkle of extra Parmesan for a nice touch. Enjoy your meal! Pro Tips Don't Overmix: Mix the ingredients just until combined to keep the meatloaf tender and prevent it from becoming dense. Rest Before Slicing: Allow the meatloaf to rest for 10 minutes after baking. This helps the juices redistribute for a more succulent slice. Use a Meat Thermometer: Check the internal temperature to ensure it reaches 160°F (70°C) for safe consumption and optimal texture. Add Flavor Variations: Experiment by adding chopped vegetables or different herbs to customize the flavor of your meatloaf. {{image_4}} You can switch the ground beef for other meats. Ground turkey is a lean option. It keeps your meatloaf light. Ground pork adds a bit of sweetness. You can also mix ground beef with other meats. A blend of beef and pork creates great flavor. Parmesan cheese is tasty, but other cheeses work too. Try mozzarella for a gooey texture. Cheddar gives a sharp flavor. For herbs, use fresh if you can. Basil and thyme add a bright touch. You can even use taco seasoning for a fun twist. Ketchup is classic, but you can try different toppings. Barbecue sauce gives a sweet and smoky flavor. A mix of mustard and honey adds zest. You might even use a chunky salsa for a fresh kick. These changes can make your meatloaf unique and exciting. After enjoying your Garlic Parmesan Meatloaf, let it cool to room temperature. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to 3 days. For best flavor, try to eat it within this time. To reheat, slice the meatloaf into pieces. Place them on a microwave-safe plate. Cover with a damp paper towel to keep moisture in. Heat for 1-2 minutes on high, checking until warm. You can also reheat in the oven. Set it to 350°F (175°C) and bake for about 15 minutes. This helps keep the meatloaf nice and juicy. If you want to save some for later, freezing is a great option. First, cool the meatloaf completely. Then, wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe bag or container. It can last in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. The best meat for meatloaf is ground beef. It gives great flavor and a nice texture. I suggest using 80/20 ground beef. This means it has 80% meat and 20% fat. The fat keeps it moist and tasty. Some people like to mix beef with ground pork or turkey. This adds extra flavor and keeps the meatloaf light. Yes, you can make Garlic Parmesan Meatloaf ahead of time! Prepare the meat mixture and shape it into a loaf. Then, wrap it tightly in plastic wrap. Keep it in the fridge for one to two days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before baking. This makes meal prep easy and saves time during busy days. To know when your meatloaf is done, use a meat thermometer. The inside should reach 160°F (70°C). Insert the thermometer into the center of the loaf for an accurate reading. If you don’t have a thermometer, cut into the middle. The meat should be brown, not pink. Juices should run clear. Let the meatloaf rest for about 10 minutes before slicing. This helps keep it juicy and tasty. In this article, we covered the key ingredients and their roles in meatloaf. I provided step-by-step instructions to help you cook perfectly. You learned tips to avoid common mistakes and keep your meatloaf moist. We also explored tasty variations and storage tips to enjoy leftovers. Remember, using quality ingredients makes a difference. Cooking meatloaf is simple with practice. Enjoy making your meatloaf and share it with others!$

A savory meatloaf infused with garlic and Parmesan cheese, topped with a flavorful ketchup glaze.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 pound ground beef
0.5 cup dried breadcrumbs
0.5 cup grated Parmesan cheese
0.25 cup milk
0.25 cup finely chopped onion
3 cloves garlic, finely minced
1 large egg, beaten until frothy
2 tablespoons Worcestershire sauce
1 teaspoon dried Italian herbs
to taste salt and freshly ground black pepper
0.25 cup ketchup (for topping)

Instructions

Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking.
In a large mixing bowl, thoroughly combine the ground beef, dried breadcrumbs, grated Parmesan cheese, milk, finely chopped onion, minced garlic, beaten egg, Worcestershire sauce, dried Italian herbs, and a generous pinch of salt and pepper. Stir gently until all ingredients are evenly incorporated, being careful not to overmix.
Shape the mixture into a loaf form and transfer it to a greased loaf pan or place it on a parchment-lined baking sheet.
Generously spread the ketchup over the top of the meatloaf.
Place the meatloaf in the preheated oven and bake for 50 to 60 minutes, checking that the internal temperature has reached 160°F (70°C).
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes.
Slice the meatloaf and serve it with your choice of sides.

Notes

For a delightful finishing touch, sprinkle each slice with additional grated Parmesan cheese and freshly chopped parsley before serving.

Keyword beef, garlic, meatloaf, Parmesan