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Nutrition Facts
Serving Size 1 (189g) Recipe makes 6 servings
Calories 415
Calories from Fat 237		(57%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 10.4g	52%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 1.2g
	Trans Fat 1.4g
Cholesterol 177mg		59%
Sodium 573mg		23%
Potassium 528mg		15%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.7g	2%
	Sugars 0.8g
Protein 33.9g		67%
detailed view... how is this calculated?

Awesome and Simple Italian Garlicky Meatloaf

Recipe #113772 | 1½ hours | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: MommyMakes
Mar 21, 2005

This meat loaf is so flavorful, but doesn't require endless ingredients! It is simple and soooo good. I almost always have the ingredients on hand straight from the pantry. My family loves it, it tastes even better leftover, and it makes the house smell delicious! Can be frozen for OAMC. I have adjusted the breadcrumbs per the reviews, the key is to use only as much as you need to make a moist dough. If your ground beef is very low in fat, like sirloin, you will need fewer breadcrumbs, however higher fat beef, like chuck, will absorb a larger amount of breadcrumbs.

SERVES 6 , 1 loaf (change servings and units)

Ingredients

1/2-1 cup seasoned bread crumbs
5 tablespoons grated dry parmesan cheese (Romano is a good choice, also)
5 tablespoons minced parsley (I use dried to save effort)
2 tablespoons finely minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 lbs ground beef (not too lean)
2 eggs
ketchup, to taste

Directions

1
Preheat oven to 350°F and grease a large loaf pan.
2
Mix 1/2 cup bread crumbs, cheese, parsley, garlic, salt and pepper, reserving the remaining bread crumbs to use as necessary.
3
Add the meat and use a fork to mix the ingredients uniformly.
4
Add the eggs and knead it with your hands until a "dough" ball forms, it should hold its shape and not be too dry and crumbly (add some water) or too sticky sloppy (add more bread crumbs).
5
Mold the meat mixture into the loaf pan and top with a layer of ketchup as desired.
6
Bake for 70 minutes. Slices best when cooled and tastes even better reheated as leftovers!
7
For OAMC: Slice cooled loaf and flash freeze slices on a cookie sheet. Once frozen, store in a freezer bag or container. To reheat: remove as many slices as necessary and reheat in microwave.

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Featured Reviews for This Recipe

From: Sherry & Carl

On Oct 2, 2009

This was a very flavorful meatloaf. We liked it alot. I realized after I put it in the oven that I had left out the breadcrumbs. But it still came out great. Its a keeper !

0 people found this review helpful

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From: Ladfam

On Aug 20, 2009

GREAT meatloaf! It was my first time making a meatloaf and my family loved it! I didn't have parsley so I used basil and oregano. It was sooooo good! Thanks for sharing!

0 people found this review helpful

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From: Lori Mama

On Nov 18, 2005

My husband is a meatloaf nut, so this fit the bill. I only used 1 1/2 pounds of hamburger and cut the crumbs back to 3/4 cup. I needed to add a bit of water to the mix and it held together very nicely. The addition of the cheese came through beautifully as did the garlic. I spread some chili sauce on top. It came out moist and held together when I sliced it. Nice recipe Katie.

5 people found this review helpful

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From: Nana Lee

On Aug 19, 2005

I feel the amt of bread crumbs was a bit much though needed to use it all to keep the loaf together. The next time I make it I will use about 1/2 c less and maybe use smaller eggs. What drew me to this recipe was the amt of garlic, I LOVE GARLIC. Besides, it keeps the vampires away and my cholesterol low! I may even add a little more next time. I have sliced the rest of it in 1 inch thicknesses and vacuum sealed it for freezing, leaving out 1 slice for later this week. I truly hope it is as delicious after freezing as it was fresh made. The slice I left for later was eaten tonight and the taste improved with the wait!

3 people found this review helpful

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