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Parmesan Meatloaf Recipe: A Delicious Twist on a Classic Favorite (Page 2 ) | July 20, 2024
INSTRUCTIONS:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal later.
- Prepare the Meat Mixture:
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped onion, and minced garlic.
- Add the Worcestershire sauce, Italian seasoning, eggs, milk, salt, and pepper. Mix everything together until well combined. It’s best to use your hands for this step to ensure all the ingredients are evenly distributed.
- Shape the Meatloaf:
- Transfer the meat mixture to the prepared loaf pan. Press it down gently to shape it into a loaf.
- If you’re adding shredded mozzarella cheese, create a small well in the center of the loaf and fill it with the cheese, then cover it back up with meat mixture.
- Add the Topping:
- Spread the ketchup evenly over the top of the meatloaf. This adds a tangy sweetness that complements the savory flavors inside.
- Bake:
- Place the loaf pan in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). The top should be nicely browned, and the edges should start to pull away from the pan.
- Rest and Serve:
- Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
- Garnish with chopped fresh parsley for a pop of color and freshness.
- Enjoy:
- Serve your Parmesan Meatloaf with your favorite sides—mashed potatoes, green beans, or a fresh garden salad all make great accompaniments.
Tips for the Perfect Parmesan Meatloaf
- Mix of Meats: For a more complex flavor, consider using a mix of ground beef and pork. The pork adds a bit of sweetness and extra juiciness to the meatloaf.
- Breadcrumbs: If you want to add a bit of crunch, use seasoned Italian breadcrumbs instead of plain ones.
- Cheese Variations: Feel free to experiment with different cheeses. Asiago or Romano can be used in place of Parmesan for a slightly different flavor profile.
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