If you ever need a dinner that tastes like a hug…
Okay, so let me set the scene: it was rainy, my socks were mismatched (as usual), and I was staring at a pack of ground beef that needed using up, pronto. I wanted something cozy, but not so fussy that I'd need a culinary degree or fifteen different utensils to pull off. Enter Garlic Parmesan Meatloaf with Roasted Veggies. Honestly, it's kind of my secret weapon for when I want to impress folks—or just myself, on a Wednesday. One time I tried making it during a family video call and, well, let's just say the smoke alarm joined in too (forgot the timer, got distracted by a story from Aunt Jo). But even then, it still tasted amazing. Goes to show, you really can't mess this up too badly!
Why you'll be all about this meatloaf (and veggies)
I make this when I need dinner to basically cook itself while I fold laundry or chase the dog out of the kitchen (he still thinks carrots are chew toys). My family goes nuts for it, especially when I pile on extra parm. Sometimes, if I'm feeling wild, I'll toss in a bit of fresh basil, but honestly, it's the garlicky, cheesy vibe that keeps everyone coming back. Plus, since you roast the veggies in the same oven, it's a one-and-done meal (and fewer dishes, which, let's be real, is the real win here). I used to get annoyed that my veggies wouldn't brown just right, but then I realized I was crowding the pan. Don't do that—let them breathe!
Here's what you'll need (and what you can swap)
- 500g (a little over a pound) ground beef (or turkey if you're feeling lighter; I've even used a mix when I only had a half-pack of each)
- 3 cloves garlic, minced (powder works in a pinch, but the real stuff is so much better)
- 1 cup grated Parmesan cheese (my grandmother always insisted on fresh-grated, but honestly, I've used the pre-shredded bag from Aldi and it's just fine)
- ½ cup breadcrumbs (panko, regular, or even crushed-up crackers, which is what happened last time I ran out!)
- 1 large egg
- ⅓ cup milk (any kind—I've used oat when we ran out of regular milk, and it was surprisingly good)
- 1 tablespoon Italian seasoning (or just a mix of dried basil, oregano, and thyme)
- ½ teaspoon salt and a good amount of black pepper
- 1 medium onion, finely chopped (I've skipped this more than once, and it still works, but it's tastier with)
- Whatever veggies you love roasting: I usually grab a handful of carrots, a couple of potatoes, sometimes a zucchini or two. Whatever's lingering in the veggie drawer, honestly.
- 2 tablespoon olive oil (or, if you forget to buy oil, melted butter isn't bad either)
How to pull it all together (with a few casual pauses)
- Preheat your oven to 190°C (about 375°F). I sometimes forget this step and have to wait—don't be me. Line a large baking sheet with parchment paper if you don't want to scrub later.
- In a big-ish bowl, toss in your ground beef, garlic, Parmesan, breadcrumbs, egg, milk, Italian seasoning, salt, pepper, and onion. Just get in there with your hands—don't be shy. If it feels sticky, add a bit more breadcrumbs. This is where I usually sneak a little taste (yes, I know, but I can't help myself—just don't tell the health inspector).
- Form the mixture into a loaf shape right on the baking sheet. Doesn't have to be perfect—mine always come out a bit lopsided, but it still works. If you want a crustier outside, make it flatter; if you want it juicy, go for a thicker loaf.
- Chop your veggies into bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and if you're feeling fancy, maybe a sprinkle of garlic powder or more parm. Scatter them around the meatloaf. Don't crowd them, or they'll steam instead of roast. (On second thought, if you like steamed veggies, go ahead.)
- Bake in the oven for about 35 to 45 minutes, until the meatloaf is golden and the veggies are browning at the edges. If you have a thermometer, you're aiming for about 70°C (160°F) in the middle, though I sometimes just poke it and see if the juices run clear.
- Let it rest for 5-10 minutes before slicing. I know, waiting is the worst, but it really does help it stay together.
Real-life notes from the trenches
- I've tried with both fresh and dried herbs; both are great, but fresh basil on top at the end is lovely if you have it (no biggie if not).
- If your veggies aren't browning, give them a quick broil for 2-3 minutes at the end. But watch them closely! I once burnt a whole batch while scrolling Instagram.
- Also, don't panic if it looks a bit weird before baking. The first time, my mixture looked more like a science experiment than a meal, but it sorted itself out in the oven.
If you want to experiment (I've tried some things...)
- Once, I swapped half the breadcrumbs for rolled oats—texture was fine, a little heartier, but not my favorite.
- Adding shredded zucchini to the meatloaf makes it extra moist (too moist if you go overboard—learned that the hard way).
- I tried a BBQ sauce glaze on top once, thinking I'd reinvent the wheel. Honestly? Too sweet for me, but if you like it, go wild.
What you'll need (and what to use if you don't have it)
- Baking sheet or roasting pan (cookie sheet works; I've even used a big casserole dish in a pinch)
- Mixing bowl (or just the clean sink, if you're desperate—I mean, who's judging?)
- Sharp knife and chopping board
- Optional: meat thermometer. I've gone years without one, but it does take out the guesswork.
How to keep leftovers (if you have any!)
Store slices of meatloaf and roasted veggies in an airtight container in the fridge. They keep fine for 2-3 days. Though honestly, in my house, it never lasts more than a day! You can reheat in the oven or zap in the microwave, but I think it tastes even better cold, straight from the fridge (don't judge me).
How I like to serve it (and what my family insists on)
I usually slice the meatloaf thick and serve it with a mountain of roasted veggies and a drizzle of homemade gravy if I'm feeling fancy. Sometimes, we go really British and slap leftovers in a sandwich the next day—delicious. My cousin swears by ketchup on the side, but that's not my thing (you do you!).
Things I've learned the hard way (so you don't have to)
- I once tried rushing the resting time and ended up with a crumbly mess. Just wait the 10 minutes. It's worth it.
- Don't skimp on the Parmesan or garlic—they're the backbone of the flavor here. I tried a low-cheese version once, and it was... fine. But not great.
- If you're doubling the recipe, use two pans for the veggies. They'll roast much better.
FAQ from real humans (and maybe my nosy neighbor)
- Can I make this ahead? Absolutely—form it and keep in the fridge, covered, for up to a day. Just bring it to room temp a bit before baking or it takes ages.
- Is this freezer-friendly? Yep, you can freeze slices for quick lunches. Just wrap well. Veggies get a little soft, but still tasty.
- Do I have to use Parmesan? Technically, you could swap in pecorino or even a sharp cheddar, but the flavor will shift. Not bad, just different.
- Can I make it gluten-free? Just use gluten-free breadcrumbs, or even ground oats. I've done it for a friend, and it worked great.
- Why did my meatloaf fall apart? Usually too little binder (breadcrumbs or egg) or slicing before it's rested. Or, just bad luck. Happens to the best of us!
Oh, before I forget—if you want some more dinner ideas that don't require a zillion steps, Budget Bytes is my go-to, and for fancier meatloaf glazes, Serious Eats does good science-y stuff. Anyway, if you try this, let me know how it goes—extra points if you manage not to set off your smoke alarm like I did!
Ingredients
- 1 lb ground beef
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 large eggs
- 3 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups mixed vegetables (carrots, potatoes, bell peppers), chopped
- 2 tablespoon olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine ground beef, Parmesan cheese, breadcrumbs, eggs, minced garlic, parsley, milk, salt, and black pepper. Mix until just combined.
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3Shape the meat mixture into a loaf and place it in the center of the prepared baking sheet.
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4In a separate bowl, toss the chopped vegetables with olive oil, salt, and pepper. Arrange the vegetables around the meatloaf on the baking sheet.
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5Bake for 50-55 minutes, or until the meatloaf is cooked through and the vegetables are tender.
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6Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted veggies.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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