Irresistible Garlic Parmesan Meatloaf

Ingredients

• 454 gground turkey, ground chicken or lean ground beef (16 oz)
• 30 gpanko breadcrumbs (½ cup)
• 67 g, dividedshredded Parmesan cheese (⅔ cup)
• 1 tbspdried minced onion
• 3garlic cloves, minced
• 1egg
• 15 mlmilk (1 tbsp)
• 1 tspdried parsley
• ¾ tspkosher salt
• ½ tspblack pepper
• 1 tspItalian seasoning

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Mix the meat

   Put the meat, panko, half the Parmesan, onion, garlic, egg, milk, parsley, salt, pepper and Italian seasoning in a mixing bowl. Combine with your hands just until mixed, taking care not to overwork it.

3. 3

   Shape the loaf

   Shape the mixture into a loaf and place it in a loaf tin, or set it on a baking tray.

4. 4

   Bake until cooked

   Bake for 45 minutes, then check the centre with a thermometer; it should read 74°C (165°F). If it has not reached that temperature, bake for another 10–15 minutes. If making two mini meatloaves, the recipe notes that they took 30 minutes.

5. 5

   Brown the cheese

   Scatter the remaining Parmesan over the top and place the meatloaf under the grill for 1 minute, until the cheese melts and browns.

6. 6

   Rest and serve

   Leave the meatloaf to rest for 5 minutes, then slice and serve.

What is garlic Parmesan meatloaf?

Meatloaf is a familiar home-cooked dish, especially in American cooking, made by shaping seasoned minced meat into a loaf and baking it. This version brings in garlic, dried herbs and Parmesan for a savoury, Italian-inspired flavour.

Panko and egg help the mixture hold together, while the final layer of cheese gives the top a browned finish. Choose turkey, chicken or lean beef according to the flavour you prefer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 29g protein, 9g carbs, 14g fat.

The panko supplies most of the carbohydrate, while the meat and Parmesan contribute protein. The cheese and meat also provide much of the fat; pair a slice with plenty of vegetables and a modest portion of potatoes or another starch for a balanced plate.

Choosing the meat

Turkey or chicken: these make a relatively mild base that lets the garlic, herbs and cheese come through.

Lean beef: this gives the loaf a fuller, beefier flavour. Whichever meat you use, mix gently so the baked texture stays tender.

Mixing without overworking

Gentle mixing: combine everything only until the ingredients are distributed. Working the mixture too much can make the meatloaf dense.

Even seasoning: the Parmesan is divided between the mixture and the topping, so use half in the bowl and reserve the rest for the final minute under the grill.

Shaping and baking

Loaf tin: shaping the mixture in a tin gives it a neat form. A baking tray is the method’s alternative if you prefer to shape it without a tin.

Mini loaves: the recipe notes that two smaller loaves took 30 minutes, rather than the 45-minute initial bake for one loaf. Check the centre with a thermometer, and continue baking for 10–15 minutes if needed.

Checking doneness

Temperature: check the thickest part of the centre, which should reach 74°C (165°F). The method relies on a thermometer rather than appearance alone to confirm the meat is cooked.

Cheese topping: add the reserved Parmesan only after the bake, then grill for 1 minute to melt and brown it. Keep an eye on it during this short finishing step.

Resting and serving

Resting: leave the cooked loaf for 5 minutes before slicing. This gives it a brief pause after baking and makes it easier to portion.

On the plate: serve with vegetables and a simple potato side, or add a crisp salad for contrast with the savoury, cheesy loaf.

Recipe notes & tips

• Use a bowl large enough to mix the ingredients without compressing the meat.
• Combine the mixture only until the panko and seasonings are evenly distributed.
• Check the centre temperature before deciding whether more baking time is needed.
• If making two mini loaves, begin checking them around the 30-minute mark.
• Stay beside the grill while the Parmesan browns, as the topping can change quickly.
• Rest the loaf for the full 5 minutes before slicing.

Variations

• Use chicken: swap in ground chicken for a mild-flavoured loaf.
• Use beef: choose lean ground beef for a more robust meat flavour.
• Change the herbs: replace the Italian seasoning with another dried herb blend you enjoy.
• Add a sharper finish: use a well-flavoured Parmesan for a more pronounced cheese taste.
• Make mini loaves: divide the mixture into two loaves and check doneness from 30 minutes.

Common mistakes to avoid

• Overmixing: the loaf can turn dense, so stop as soon as the ingredients are combined.
• Skipping the temperature check: test the centre and bake until it reaches 74°C (165°F).
• Using all the Parmesan in the mixture: reserve half for the topping.
• Grilling unattended: watch the cheese closely during its 1-minute finish.
• Slicing straight away: let the loaf rest for 5 minutes before cutting.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat slices until piping hot, in the oven or microwave.

Frequently asked questions