Ingredients
Scale
- 1 lb ground beef (or mix with pork/turkey)
- ½ cup breadcrumbs (or almond flour for gluten-free)
- 2 eggs
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- ½ cup milk
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional glaze: garlic butter or marinara sauce
Instructions
- In a large bowl, combine ground meat, breadcrumbs, eggs, garlic, Parmesan, milk, parsley, oregano, salt, and pepper. Mix gently until just combined.
- Transfer mixture to a parchment-lined loaf pan or shape freehand on a baking sheet.
- Bake at 375°F (190°C) for 45–55 minutes, or until internal temperature reaches 160°F (71°C).
- Optional: Brush with garlic butter or marinara during the last 10 minutes of baking.
- Let meatloaf rest for 10 minutes before slicing to retain juiciness.
Notes
- Avoid overmixing to keep the loaf tender.
- Rest before slicing to prevent crumbling.
- Use freshly grated Parmesan for bold flavor and smooth texture.
- Mini meatloaf muffins can be made for quick individual servings.
- Freeze slices for up to 2 months; reheat gently with a splash of broth to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American