Meatloaf with Pretzels and Parmesan

One of the best meatloaves ever! Juicy beef, salty pretzels, parmesan cheese, and pantry staple herbs and spices - mixed together in ONE bowl, shaped into a free form loaf (no loaf pan needed) and ready in 40 minutes! And that sweet, caramelized glaze... beyond delish. You need this super simple, crowd-pleasing, party on the palate. Like right now. And you can watch me make it HERE!

I'm really obsessed with this meatloaf! I make meatloaves all the time, and I typically add "dry" ingredients like breadcrumbs (like in my Chipotle Glazed Meatloaf) or crackers (as in my Ritz Cracker Spiked Meatloaf). I even used croutons in my Crouton-Spiked Meatloaf, which worked out great. Those were ALL killer meatloaves, that's for sure. But if you're a pretzel fan, you need this version in your culinary arsenal. You can definitely taste the toasted essence of the pretzels, and that flavor partners perfectly with parmesan cheese and the slick, ketchup/mustard glaze.

Cheese and pretzels have a natural affinity, as do pretzels and mustard. That's why their marriage works so perfectly in this hearty loaf!

I made this meatloaf with ground beef, but you can also make it with ground chicken or turkey. You can also use any pretzel variety you desire - including gluten-free.

Meatloaf with Pretzels and Parmesan

1 pound lean ground beef, ground chicken or ground turkey
1/2 cup crushed pretzels of choice, including gluten-free
1/4 cup grated parmesan cheese
1/4 cup plus 2 tablespoons ketchup, divided
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard

Preheat the oven to 350 degrees. Coat a baking sheet with parchment paper or foil.
In a large bowl, combine the beef, pretzels, parmesan, 1/4 cup of the ketchup, egg, Worcestershire sauce, parsley, basil, onion powder, garlic powder, salt, and pepper. Mix well and transfer the mixture to the center of the prepared pan. Shape into an oval, about 7-inches long. In a small bowl, whisk together the remaining 2 tablespoons ketchup and Dijon mustard. Mix well and spread the mixture all over the top and sides of the meatloaf.
Bake for 40 to 45 minutes, until a meat thermometer inserted into the meatloaf, not touching the bottom, reads 155 degrees. Let the meatloaf rest for 5 minutes before slicing crosswise (resting will get the loaf to the recommended 160 degrees).
Serves 4