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This Parmesan meatloaf is a cozy, Italian-inspired twist on the classic. Parmesan adds richness and savoriness throughout the loaf, and the marinara or pizza sauce gives it just the right balance of acidity and sweetness.
It’s perfect for weeknight dinners, and it reheats beautifully. You can bake it as one traditional loaf or make meatloaf muffins for quicker cooking and easy portioning.
What You’ll Like About This Dish
Italian-inspired flavor. Parmesan, herbs, and marinara give classic meatloaf a delicious twist.
Flexible format. Bake as a full loaf or make mini meatloaf muffins.
Moist and tender. Eggs, sauce, and oats keep the texture soft and juicy.
Great for meal prep. Leftovers reheat well for sandwiches or bowls.
Ingredient Notes
- Ground beef – About 85% lean keeps the meatloaf tender without being greasy.
- Quick oats – Bind the mixture and keep it moist; breadcrumbs work in a pinch.
- Onion – Adds flavor and moisture; mince finely so it blends well.
- Italian herb blend – Brings classic savory flavor to the loaf.
- Garlic powder – Easy and reliable seasoning.
- Parmesan cheese – Adds richness inside the loaf and on top.
- Eggs – Help bind everything together.
- Marinara or pizza sauce – Mixed into the meat and used on top.
Steps to Make Parmesan Meatloaf
- Preheat the oven and prepare a loaf pan or muffin tin.
- Combine the beef, oats, onion, herbs, garlic powder, Parmesan, salt, and pepper.
- Add the eggs and some of the marinara and mix until blended.
- Pack the mixture into the loaf pan or muffin cups.
- Bake until the internal temperature reaches 165°F.
- Add more marinara on top and bake briefly, if desired.
- Sprinkle with extra Parmesan before serving.
Tips
- Don’t overmix the meat mixture—mixing too much can make the loaf dense.
- Use an instant-read thermometer to ensure the meatloaf is fully cooked.
- Meatloaf muffins cook much faster and are great for quick meals.
- Let the meatloaf rest for 10 minutes before slicing for cleaner cuts.
Recipe Variations
- Make it cheesy. Add cubes of mozzarella for melty pockets of cheese.
- Try ground turkey. Swap in turkey for a lighter version.
- Add vegetables. Finely chopped spinach, zucchini, or mushrooms boost moisture.
- Spice it up. Use hot Italian seasoning or red pepper flakes.
Serving Suggestions
- Serve with mashed potatoes or roasted vegetables.
- Pair with a side salad or Caesar salad.
- Add extra warmed marinara for dipping.
- Enjoy leftovers in sandwiches the next day.
How to Store
Refrigerate: Store leftover meatloaf in an airtight container for up to 4 days. It stays moist and reheats nicely.
Freeze: Suitable for freezing. Wrap slices or the whole loaf tightly to prevent freezer burn. Thaw overnight for best texture.
Reheat: Warm in a covered dish in a low oven or microwave, adding a spoonful of marinara to keep it moist.
Parmesan Meatloaf
Ingredients
- Cooking spray, for the pan
- 2 pounds ground beef, 85% lean
- ¾ cup quick-cooking oats
- ¼ cup finely chopped onion
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ cup grated Parmesan cheese, plus more for topping
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 2 large eggs, beaten
- 1 cup marinara sauce or pizza sauce, divided
Instructions
- Preheat the oven to 350 F and spray a 9-by5-inch loaf pan with cooking spray.
- Combine the ground beef, oats, onion, Italian seasoning, garlic powder, 1/2 cup of Parmesan cheese, salt, and pepper. Add the beaten eggs and 1/2 cup of marinara or pizza sauce. Mix well, then pack the mixture into the loaf pan.2 pounds ground beef | 3/4 cup quick-cooking oats | 1/4 cup finely chopped onion | 1 tsp Italian seasoning | 1 tsp garlic powder | 1/2 cup grated Parmesan cheese | 1 tsp fine salt | 1/2 tsp freshly ground black pepper | ½ cup marinara sauce or pizza sauce | 2 large eggs
- Bake the meatloaf for about 1 1/4 hours, or until it reaches 160°F on an instant-read thermometer inserted into the center.
- If desired, spread the remaining 1/2 cup of marinara or pizza sauce over the top of the loaf and bake for about 5 minutes longer. Or heat the remaining sauce and serve it along with the meatloaf.½ cup marinara sauce or pizza sauce
- Sprinkle with extra Parmesan just before serving.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
