Herb-Crusted Parmesan Meatloaf

Why You’ll Love This Recipe

This meatloaf takes the traditional version and elevates it with fresh herbs and a Parmesan crust that’s irresistibly golden and savory. It’s family-friendly, simple to prepare, and versatile enough to serve with both indulgent sides or lighter vegetables. Plus, it’s freezer-friendly, making it an excellent option for meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs ground beef (80/20)

• 1 cup bread crumbs

• 1 cup grated Parmesan cheese, plus extra for topping

• 2 large eggs

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh oregano, chopped

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp Worcestershire sauce

• 1/2 cup milk

• 1/2 cup ketchup, plus 2 tbsp for topping

Directions

1. Preheat the oven to 375°F.

2. In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, eggs, onion, garlic, parsley, thyme, oregano, salt, pepper, Worcestershire sauce, and milk until evenly mixed.

3. Shape the mixture into a loaf and place it in a greased baking pan or on a baking sheet for a crustier finish.

4. Spread 2 tablespoons of ketchup over the top.

5. Sprinkle with additional Parmesan cheese.

6. Bake for 1 hour, or until the internal temperature reaches 160°F.

7. Let rest for 10 minutes before slicing.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 1 hour
Resting time: 10 minutes
Total time: 1 hour 25 minutes

Variations

• Swap half the beef with ground turkey for a lighter option.

• Use gluten-free bread crumbs for a gluten-free version.

• Add grated zucchini or carrot for extra vegetables.

• Prepare the mixture the night before and bake the next day.

• Double the recipe, bake one loaf, and freeze the other for future meals.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in the oven at 325°F until heated through, or microwave in 30-second intervals. For freezing, wrap tightly in foil and store up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I keep meatloaf from drying out?

Adding milk, eggs, and bread crumbs helps keep the meatloaf moist, while resting after baking ensures it retains its juices.

Can I make this recipe with ground chicken or turkey?

Yes, you can substitute ground chicken or turkey. Just be sure not to overcook, as lean meats dry out faster.

Do I have to use fresh herbs?

Fresh herbs give the best flavor, but you can substitute dried herbs using one-third the amount.

Can I prepare this meatloaf in advance?

Yes, assemble the meatloaf up to 24 hours ahead and refrigerate until ready to bake.

What’s the best way to freeze meatloaf?

You can freeze it baked or unbaked. Wrap tightly in foil and freeze for up to 3 months.

Should I cover the meatloaf while baking?

Bake uncovered for a crispy crust. If the top browns too quickly, cover loosely with foil.

How do I know when the meatloaf is done?

Use a meat thermometer. It should reach 160°F internally.

Can I add vegetables directly into the mixture?

Yes, grated carrots, zucchini, or mushrooms can be mixed in for extra nutrition.

What side dishes go best with this meatloaf?

Mashed potatoes, roasted vegetables, green beans, or a simple salad are great options.

Can I make mini meatloaves instead?

Yes, shape the mixture into smaller loaves or muffin tin portions. Reduce baking time to 25–30 minutes.

Conclusion

Herb-crusted Parmesan meatloaf is the perfect blend of comfort and flavor. With its cheesy golden crust, juicy interior, and fresh herb infusion, it’s a dish that’s both nostalgic and elevated. Easy to prepare, freezer-friendly, and endlessly versatile, this recipe is sure to become a family favorite for weeknights, gatherings, or whenever you crave a hearty, satisfying meal.

Print