Parmesan Meatloaf is a savory twist on the classic comfort food, infused with Italian herbs, rich marinara sauce, and a generous helping of grated Parmesan cheese. This version elevates the humble meatloaf into a flavorful, cheesy centerpiece that’s both hearty and satisfying. With a tender texture and a golden, cheesy crust, it’s perfect for family dinners, meal prep, or even a cozy Sunday supper. The combination of ground meats, aromatic herbs, and a tomato-Parmesan topping makes every bite a warm, nostalgic experience—like a giant Italian meatball in loaf form.
Ingredients:
For the meatloaf:
- 1 lb (450g) lean ground beef
- 1 lb (450g) ground pork or turkey
- 2 large eggs
- ¼ cup plain or Italian-style breadcrumbs
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 garlic cloves, minced
- 1 small onion, finely chopped or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ½ cup marinara or tomato pasta sauce
For the topping:
- ½ cup shredded Italian cheese blend (mozzarella, provolone, etc.)
- ¼ cup grated Parmesan cheese
- ½ cup marinara sauce
Optional garnish:
- Fresh parsley or basil, chopped
Instructions:
- Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal. - Mix the meatloaf base:
In a large mixing bowl, combine the ground beef and pork (or turkey). Add the eggs, breadcrumbs, oregano, basil, thyme, garlic, onion, salt, pepper, Parmesan cheese, and ½ cup of marinara sauce. Use clean hands or a spatula to gently mix until just combined—avoid overmixing, which can make the meatloaf dense. - Shape and bake:
Transfer the mixture into the prepared loaf pan and shape it into a smooth loaf. Place the pan on a baking sheet to catch any drips. Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F (71°C). - Add the topping:
Remove the meatloaf from the oven and spread the remaining ½ cup of marinara sauce over the top. Sprinkle with the shredded Italian cheese blend and additional Parmesan. Return to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly with golden edges. - Rest and serve:
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes for cleaner slices. Garnish with chopped parsley or basil if desired.
Tips & Variations:
- Make it spicy: Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste to the meat mixture.
- Cheese swap: Try using Asiago or Pecorino Romano for a sharper flavor.
- Sauce boost: Simmer your marinara with a splash of balsamic vinegar and a pinch of sugar for extra depth.
- Meal prep: Leftovers make excellent sandwiches—just add a slice between crusty bread with extra sauce.
This Parmesan Meatloaf is a cozy, crowd-pleasing dish that brings together the best of Italian flavors and classic home cooking. Want to pair it with a side of garlic mashed potatoes or roasted vegetables? I’ve got ideas for that too!