Preheat oven to 375°F and line a loaf pan or sheet pan with parchment, so the meatloaf releases cleanly after baking.

In a large bowl, mix ground beef, 1/2 cup parmesan, breadcrumbs, milk, eggs, 3 minced garlic cloves, onion, Italian seasoning, garlic powder, salt, and pepper just until combined, using a light hand to avoid a dense loaf. Stop mixing once no dry breadcrumb pockets remain.

Shape the mixture into a loaf on the prepared pan and smooth the top, creating an even surface for the crust to cling to.

Mix melted butter with the remaining minced garlic and brush it over the loaf, so the surface turns glossy before baking. Cover the entire top and edges.

Pat the remaining parmesan over the entire surface, aiming for an even layer so it bakes into a crackled crust. Press lightly to help it adhere.

Bake at 375°F for 55–65 minutes until the internal temperature reaches 160°F and the top is deeply golden, with a firm, browned crust. Check near the end so the center stays juicy.

Let the meatloaf rest 10 minutes before slicing, so the juices set and the slices hold together. The loaf should look slightly tightened on the outside.

Garnish with fresh parsley and slice to serve, revealing a juicy, herb-flecked interior under the crackled garlic-parmesan crust.