Preheat the oven to 375°F and line a loaf pan or sheet pan with parchment. Keep it ready so the meat mixture can be shaped right after mixing.

In a large bowl, mix ground beef, 1/2 cup parmesan, Italian breadcrumbs, whole milk, eggs, 3 minced garlic cloves, diced onion, Italian seasoning, garlic powder, salt, and black pepper just until combined. Stop mixing once you no longer see dry crumbs so the loaf stays tender.

Shape the mixture into a loaf on the lined pan and smooth the top. Pack it gently and aim for an even thickness for a consistent bake.

Mix melted butter with the remaining minced garlic and brush it over the loaf. Use a light, even coat so the crust browns uniformly.

Pat the remaining parmesan over the entire surface of the loaf. The topping should look evenly scattered to encourage a crackly golden finish.

Bake at 375°F for 55–65 minutes until the internal temperature reaches 160°F and the top is deeply golden. Look for a browned, crisp surface and juices that run clear when pierced near the center.

Let the meatloaf rest for 10 minutes before slicing. This sets the juices so each slice stays juicy instead of crumbling.

Garnish with fresh parsley right before serving. Add it to the platter for a fresh green finish.