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I’m just gonna say it: growing up, meatloaf didn’t exactly excite me. It was there. It was dinner. It usually involved ketchup and maybe some overcooked peas on the side. Totally fine… just not memorable.
That all changed the first time I added a little Parmesan, some finely chopped veggies, and a splash of Worcestershire. Suddenly it wasn’t “just meatloaf” anymore — it was tender, flavorful, and (dare I say?) something I looked forward to. And now? It’s in regular rotation at our house, and nobody complains when it’s meatloaf night — not even the picky one.
Why You’ll Love This Version
It’s cozy but not heavy. Lean beef, egg whites, and oats keep it light enough for a weeknight.
Hidden veggies! Onion, carrot, celery, and mushrooms melt right in — picky eaters won’t even notice.
Parmesan = magic. Adds that salty, umami-rich flavor that gives it a little something extra.
Leftovers are so good. Reheat a slice and slap it on some sourdough — you’ve got lunch.
Ingredients
The basics:
1 lb lean ground beef (I use 93%)
½ cup quick oats
2 egg whites (or 1 whole egg)
3 tbsp ketchup (plus a little more for the top)
1 tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp garlic powder (or 1 tsp minced fresh garlic)
1 tsp salt + ¼ tsp black pepper
¼ cup grated Parmesan cheese
Veggies (all finely chopped):
1 small onion
1 carrot
1 rib celery
½ cup mushrooms
Tip: You can swap in turkey, chicken, or even a meatless ground if you like. It’s forgiving!
How to Make It
1. Preheat & prep
Set your oven to 350°F and lightly grease a loaf pan (or line a baking sheet with parchment if you’re free-forming it).
2. Sauté the veggies
Heat a bit of oil in a pan and cook the onion, carrot, celery, and mushrooms for about 5–6 minutes — until they’re soft and the mushrooms have given up their liquid.
Don’t skip this step! It adds sweetness and depth. Raw veggies = meh. Sautéed veggies = yum.
Let them cool slightly while you get the rest going.
3. Mix it all up
In a big bowl, combine your ground beef, veggie mixture, oats, egg whites, ketchup, Worcestershire, seasonings, and Parmesan. Mix gently — your hands are best for this — just until everything comes together.
Don’t overmix, or the loaf will get dense.
4. Shape & bake
Press the mix evenly into your loaf pan (or shape it on a sheet pan — about 2 inches high).
Bake for 30 minutes, then pull it out and brush the top with a little extra ketchup. It gives it that classic glaze we all secretly love.
Pop it back in for another 30–45 minutes, or until it hits 160°F inside. No thermometer? Cut into the center — it should be hot, no pink, and juices running clear.
5. Rest, then slice
Let it sit for 5–10 minutes before slicing so it doesn’t fall apart (and so you don’t burn your fingers trying to taste-test early — guilty).
What to Serve It With
Mashed potatoes or cauliflower mash
Roasted green beans or steamed broccoli
A simple green salad with vinaigrette
Or just a slice of warm bread for mopping up ketchup-y bits
Leftovers & Storage
Fridge: Up to 4 days in an airtight container
Freezer: Slice it up, wrap, and freeze for up to 2 months
To reheat: Oven at 350°F (covered) or quick microwave zap for lunch
It’s also amazing cold. Meatloaf sandwich with pickles? Yes please.
Variations to Try:
Italian-style: Use marinara instead of ketchup and add Italian seasoning
BBQ version: Sub BBQ sauce for ketchup and add smoked paprika
Spicy kick: Add chopped jalapeño or red pepper flakes
Turkey or chicken: Just watch the cook time — leaner meats dry out quicker
Final Thoughts
If you’ve ever rolled your eyes at the idea of meatloaf for dinner, I get it. But this one might just change your mind. It’s easy, comforting, and surprisingly satisfying — like a warm little nod to classic family dinners, but upgraded just enough to feel fresh.
And if you have leftovers? Lucky you.
Parmesan Meatloaf
Ingredients
- 1 lb lean ground beef 93%
- ½ cup quick oats
- 2 egg whites or 1 whole egg
- 3 tbsp ketchup plus more for glaze
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp garlic powder or 1 tsp fresh minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 rib celery finely chopped
- ½ cup mushrooms finely chopped
- 1 tbsp olive oil for sautéing
Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan or line a baking sheet with parchment if free-forming.
- Heat olive oil in a skillet over medium heat. Sauté onion, carrot, celery, and mushrooms for 5–6 minutes, until soft and moisture has evaporated. Let cool slightly.
- In a large bowl, combine beef, sautéed veggies, oats, egg whites, ketchup, Worcestershire sauce, thyme, garlic powder, salt, pepper, and Parmesan. Mix gently with hands until just combined.
- Press mixture evenly into the loaf pan or shape into a 2-inch-high loaf on the sheet pan.
- Bake for 30 minutes, then brush top with extra ketchup. Return to oven and bake another 30–45 minutes, until internal temp reaches 160°F.
- Let meatloaf rest for 5–10 minutes before slicing.