Garlic Parmesan Meatloaves

Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper for easier cleanup.
In a large bowl, mix ground meat, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, onion powder, salt, pepper, and milk. Use your hands or a fork to combine gently—do not overmix.
Divide the mixture into four equal parts. Shape each into a small loaf about 4 inches long.
Place mini loaves on the prepared baking sheet with space between each for even cooking.
Bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C).
Optional: In the last 5 minutes of baking, sprinkle more Parmesan cheese over the tops for a melty finish.
Let the loaves rest for 5 minutes before serving to lock in the juices.

Stuffed Version: Add a cube of mozzarella in the center of each loaf for a melty surprise.
Spicy Kick: Mix in red pepper flakes or a spoonful of Calabrian chili paste.
Glazed Option: Brush with marinara, BBQ sauce, or garlic butter for a saucy topping.
Low-Carb: Use almond flour or crushed pork rinds instead of breadcrumbs.

Moisture tip: If your mix feels dry, add a splash more milk. If too wet, a bit more breadcrumbs will balance it out.
Uniform cooking: Make sure all loaves are roughly the same size and thickness to ensure even baking.
Storage: Cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Reheating: Warm gently in the oven at 300°F (150°C) or microwave in short intervals to maintain moisture.

Garlic Parmesan Meatloaves are a surefire hit—whether it’s a cozy dinner or a smart lunchbox upgrade.