Of course! Parmesan meatloaf is a fantastic twist on the classic, adding a rich, savory, and slightly nutty flavor that makes it incredibly delicious.
Here is a detailed, tried-and-true recipe for a Parmesan Meatloaf that is moist, flavorful, and has a perfect cheesy crust.
The Secret to a Great Meatloaf:
· Don’t overmix: Mix the ingredients until just combined. Overworking the meat leads to a dense, tough loaf.
· Use a combination of meats: Using both ground beef and pork (or veal/Italian sausage) adds depth of flavor and moisture.
· Soak the breadcrumbs: The milk-soaked breadcrumbs (a panade) are crucial for keeping the meatloaf tender.
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Parmesan Herb Meatloaf
This recipe yields one large loaf, perfect for 6-8 people with leftovers.
Ingredients:
For the Meatloaf:
· 1 tbsp olive oil
· 1 medium onion, finely diced
· 2 cloves garlic, minced
· 1 cup Panko breadcrumbs (or regular dry breadcrumbs)
· ⅔ cup milk (whole or 2%)
· 1 ½ lbs ground meat (ideally 1 lb ground beef (85/15) + ½ lb ground pork)
· 1 cup freshly grated Parmesan cheese
· 2 large eggs, lightly beaten
· 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
· 1 tbsp fresh basil, chopped (or 1 tsp dried)
· 1 ½ tsp kosher salt
· ½ tsp freshly ground black pepper
For the Glaze:
· ½ cup ketchup
· 2 tbsp balsamic glaze or 1 tbsp balsamic vinegar
· 1 tbsp brown sugar
· 1 tsp Worcestershire sauce
Instructions:
1. Sauté Aromatics: Preheat your oven to 375°F (190°C). Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant. Set aside to cool slightly.
2. Prepare the Panade: In a large bowl, combine the Panko breadcrumbs and milk. Stir and let it sit for 5-10 minutes until the milk is fully absorbed. This is your panade.
3. Combine Meatloaf Ingredients: To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, cooled onion/garlic mixture, grated Parmesan, eggs, parsley, basil, salt, and pepper.
4. Mix Gently: Using clean hands or a fork, mix everything together until just combined. Do not compact the meat or overmix.
5. Form the Loaf: Transfer the meat mixture to a standard 9×5-inch loaf pan. Alternatively, you can shape it into a free-form loaf on a parchment-lined baking sheet (this allows more surface area for the glaze to caramelize). Press it gently into shape.
6. Make the Glaze: In a small bowl, whisk together the ketchup, balsamic glaze, brown sugar, and Worcestershire sauce.
7. Glaze and Bake: Spread about two-thirds of the glaze evenly over the top of the meatloaf. Reserve the rest for serving.
8. Bake: Place the meatloaf in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the center.
9. Rest: This is a critical step! Remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 15-20 minutes. This allows the juices to redistribute, ensuring it doesn’t fall apart when you slice it.
10. Serve: Carefully run a knife around the edges of the pan if you used one. Invert onto a serving platter, then flip it back over so the glazed side is up. Slice and serve with the reserved glaze on the side.
Tips & Variations:
· Cheesy Center: For an extra cheesy surprise, create a “tunnel” down the center of the meatloaf and fill it with a blend of shredded mozzarella and more Parmesan before sealing it shut and baking.
· Italian Twist: Add ½ tsp of dried oregano and use ½ lb of mild Italian sausage instead of ground pork for a more pronounced Italian flavor.
· Topping: For a crispy, cheesy top, sprinkle an additional ¼ cup of grated Parmesan over the glaze for the last 10 minutes of baking.
· Make it Gluten-Free: Use certified gluten-free Panko breadcrumbs or oatmeal.
· Leftovers: Meatloaf makes incredible sandwiches the next day. Serve cold or lightly pan-fried on toasted bread with mayo and lettuce.
Enjoy your delicious, homemade Parmesan meatloaf