Classic Meals
Parmesan Crusted Meatloaf

Parmesan Crusted Meatloaf

Meatloaf always reminds of my grandmother and I’m not really sure why. I know that she used to make it for us when we lived together, but it wasn’t my favorite thing to eat. She also used to broil salmon and have me eat it and I would gag, but that’s another story for another night (with wine…) There are so many ways to make meatloaf that it’s nearly impossible to mess it up. That said, this version is perfectly crusted with grated parmesan on top, seasoned with a coarse dijon mustard and a classic marinade sauce (thanks to my friends at The New Primal – linked here).

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Let’s address the elephant in the room, meatloaf sounds very 1950s-esque, and is always on one of this 40-pager diner menus. This version is amplified with delicious seasonings, mustard, marinade, and topped with grated parm; what’s not to love? I’ve tried making a turkey meatloaf, but it doesn’t taste the same as a ground sirloin or ground chuck meatloaf tastes. Sometimes, ground turkey loses flavor fast; using beef here (or maybe even a blend of beef/pork) retains the moisture well. I opted for a pound of grass-fed ground sirloin (more fat, higher quality, literally from a cow that strictly ate grass) and added the usual suspects: egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, and a few additions including a coarse dijon mustard, thyme, dried basil, and a dash or two of cumin. Oh, and the delectable grated parmesan on top as a “crust.”

California Olive Ranch
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Here’s what you’ll need:

  • 1 lb ground sirloin
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup The New Primal classic marinade – you can find it here!
  • Worcestershire sauce
  • cumin
  • dried basil
  • onion powder
  • garlic powder
  • hyme (dried or fresh)
  • coarse dijon mustard
  • Salt
  • Pepper
  • 1/4 cup grated parmesan (for the top of the meatloaf)

Preheat the oven to 375*. Line a baking sheet with aluminum foil. Place the ground beef to a large mixing bowl and add in the egg, breadcrumbs, marinade, Worcestershire, seasonings, and dijon mustard. Using your hands, knead the mixture together using a “raking” method with your four fingers, mixing the meat back and forth in the bowl. Once the ingredients are fully incorporated, pour the meatloaf mixture onto the baking sheet. Using the palms of your hand, shape the meatloaf into a “loaf” and sprinkle the grated parmesan on top. Bake uncovered for 30 minutes.

Recipes to pair this with:

Parmesan Crusted Meatloaf

Classic, easy, and delicious meatloaf ready for your weeknight dinner! Ready in just 30 minutes, this meatloaf will satisfy those meatloaf non-believers. Made with one of my favorite line of products, The New Primal dijon mustard and classic marinade cooking sauce, with an added crust of parmesan on top.

Course Dinner
Cuisine Classic, Comfort
Keyword 30 minute meals, easy recipe, meal prep friendly, meatloaf, parmesan, the new primal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Author nomastehungry

Ingredients

  • 1 lb ground sirloin
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup The New Primal classic marinade cooking sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp The new Primal coarse dijon mustard
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp thyme dried or fresh
  • 1 tbsp dried basil
  • salt
  • pepper
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 375*. Line a baking sheet with aluminum foil.

  2. Place the ground beef to a large mixing bowl and add in the egg, breadcrumbs, marinade, Worcestershire, seasonings, and dijon mustard.

  3. Using your hands, knead the mixture together using a "raking" method with your four fingers, mixing the meat back and forth in the bowl.

  4. Once the ingredients are fully incorporated, pour the meatloaf mixture onto the baking sheet. Using the palms of your hand, shape the meatloaf into a "loaf" and sprinkle the grated parmesan on top.

  5. Bake uncovered for 30 minutes. Serve immediately.

Recipe Notes

  • If you don’t have or want to purchase the brand of products, regular dijon mustard works fine, and you can use a very mild barbecue sauce or a typical marinade found at a grocery store.

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