Cheesy Baked Parmesan Meatloaf

Why You’ll Love This Recipe

Ultimate Comfort: It’s warm, savory, and fills the kitchen with the most inviting aroma.
Kid-Approved: The cheesy topping and familiar flavors make it a guaranteed winner with the little ones.
Budget-Friendly: We use a mix of proteins, which helps keep the cost low while maximizing flavor.
Hands-Off Cook Time: After 15 minutes of prep, the oven does all the heavy lifting!
Amazing Leftovers: It reheats beautifully, making it perfect for lunch the next day (if you have any left, that is!).

How It’s Made

The process for this cozy dinner is delightfully straightforward! First, you toss all of your foundational ingredients and aromatics into one large bowl and mix them well to ensure everything is evenly distributed. Once shaped into a clean loaf, the mixture gets brushed with a layer of red sauce and baked in the oven. Finally, we pull it out briefly to add the crowning layer of mozzarella before letting it finish baking until it’s perfectly browned and ready to rest.

Tips, Variations & Storage

Tip for Moisture: Always use cold hands when mixing the meatloaf. This keeps the fat from melting too early, ensuring a more tender final product.
Dietary Swap: For a leaner option, feel free to substitute all the beef and turkey with ground chicken or ground turkey breast instead.
Easy Substitution: If you don’t have breadcrumbs, you can use crushed-up crackers or even a small amount of quick-cooking oatmeal as a binder.
Add-in Idea: For a little zing, stir in a teaspoon of red pepper flakes when you mix the meat.
Freezer Notes: This is a freezer superstar! You can form the raw loaf, wrap it tightly, and freeze it for up to three months. Thaw overnight in the fridge before topping with sauce and baking.
Storage: Store any baked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.

FAQ

Q: Do I really need to use both beef and turkey? A: You don’t have to, but mixing the two proteins is what gives this meatloaf its incredible flavor and keeps it from being too heavy. It’s highly recommended!

Q: Can I use fresh minced garlic instead of the jarred kind? A: Absolutely! Two teaspoons of the jarred minced garlic is roughly equivalent to two average cloves of fresh garlic, finely chopped.

Q: What is the best way to get that perfect brown crust on the cheese? A: After the last 10 minutes of baking, you can place the meatloaf under the broiler on high for 1 to 2 minutes, but watch it like a hawk—cheese burns quickly!

Q: Why does my meatloaf mixture feel too wet? A: If the mix feels too soft, simply add another tablespoon or two of breadcrumbs until it holds its shape when you form it into a loaf.

Q: How do I know when the meatloaf is fully cooked? A: The best way to check is using a meat thermometer; it should register an internal temperature of 165°F (74°C) in the thickest part.

Recipes

For the Loaf:

1 pound lean ground beef
1 pound ground turkey
1 cup diced yellow onion
2 large eggs lightly beaten
2 teaspoons finely minced garlic
1 ½ teaspoons Italian herb blend
¼ cup plain breadcrumbs
½ cup freshly grated Parmesan cheese for mixing
Freshly ground black pepper and kosher salt as needed

For the Topping:

½ cup prepared marinara sauce
½ cup shredded mozzarella cheese

Instructions

Preparation: Set your oven temperature to 350°F (175°C) in advance.
Combine Ingredients: In a spacious mixing basin, thoroughly combine the ground beef, ground turkey, diced onion, minced garlic, breadcrumbs, beaten eggs, Italian seasoning, and the half cup of Parmesan cheese. Season generously with kosher salt and black pepper.
Mix the Loaf: Use your hands to mix the components until they are uniform and fully incorporated. Take care to avoid over-mixing the blend.
Shape and Bake (Phase 1): Gently form the meat mixture into a cohesive loaf and place it inside a standard loaf pan. Spoon the marinara sauce evenly over the top surface. Place the pan in the preheated oven and bake for 40 minutes.
Finish Baking (Phase 2): Carefully remove the loaf from the oven. Sprinkle the shredded mozzarella across the top. Return the meatloaf to the oven and continue baking for the remaining 10 minutes, or until the cheese is melted and bubbly.
Broil and Rest: If you desire a golden-brown, crispy cheese crust, place the meatloaf under a high broiler for 1–2 minutes, watching carefully to prevent burning. Remove the loaf from the oven and allow it to rest in the pan for a minimum of 10 minutes before slicing and serving