Parmesan Meatloaf
I used to explain to people that I don’t like meatloaf. It always bothered me when people would respond with “Oh, that’s because you’ve never had good meatloaf. You would like my meatloaf.”
How are these people so sure that I will like their meatloaf? I’m sure their meatloaf tastes good to them. That doesn’t mean that everyone else will like their meatloaf!
Maybe some people just don’t like meatloaf. Stop trying to push your meatloaf down everyone else’s throat! There could be people out there who simply just don’t like meatloaf for whatever reason.
To those of you who don’t like meatloaf, I suggest that you try this meatloaf when you will be eating with other people who like meatloaf. Also make some other dish, just in case you don’t like this meatloaf.
I’m not going to try to convince you that you will like this meatloaf if you don’t like meatloaf in general. But I will tell you that I loved this meatloaf, and I don’t like meatloaf. I guess I can’t really say that anymore. Let me rephrase that. I don’t like meatloaf in general. How does that sound?
I loved this meatloaf. Mike loved this meatloaf. The other people who ate this meatloaf all enjoyed it. I hope you enjoy it too.
- 2 pounds grass fed beef
- 3½ tablespoons dried basil
- ⅔ cup grated Parmesan cheese
- ⅔ cup tomato sauce
- ⅓ cup panko breadcrumbs
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 4 garlic cloves, minced
- 2 eggs, at room temperature
- 1 small onion, chopped
- Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the beef, basil, cheese, tomato sauce, breadcrumbs, salt, pepper, garlic and onion. Stir to combine.
- Press the meatloaf evenly into the baking sheet. Meatloaf should be about 1 inch thick. Bake until the meatloaf reaches an internal temperature of 160 F, about 20 to 25 minutes.
- Allow meatloaf to cool for 5 minutes. Cut meatloaf into 8 squares and serve hot.
Adapted from Jimbos
