Go Back

Cheesy Meatloaf Casserole

Cheesy meatloaf casserole delivers a baked meatloaf texture in a 9x13 dish, with cheddar cheese swirled throughout and melted cheddar edges. Finish with a caramelized ketchup glaze that turns sticky and glossy on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2.5 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, finely diced
  • 2 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp garlic powder
  • Salt and black pepper to taste Add to taste.
  • 1.5 cup sharp cheddar cheese, shredded (divided) Reserve some for scattering over the top.
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. This ensures the loaf starts cooking immediately for even browning.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, diced onion, minced garlic, Worcestershire sauce, garlic powder, salt, and black pepper. Mix just until evenly incorporated.
  3. Fold in 1.5 cups cheddar and press the mixture into the baking dish, shaping it into a loaf. Pat the surface smooth so it bakes evenly.
  4. Mix the ketchup glaze (ketchup, brown sugar, and Worcestershire sauce) and spread half over the top. You should see an even, thin layer covering the loaf.
Bake and glaze
  1. Bake at 350°F for 50 minutes, until the glaze looks set and the edges start to brown. The top should be glossy but not fully caramelized yet.
  2. Remove the dish and spread the remaining glaze over the top. Sprinkle the remaining cheddar over the glaze for golden melt.
  3. Bake 15 more minutes at 350°F until the internal temperature reaches 160°F. The cheese should be melted and lightly golden at the edges.
Rest and serve
  1. Rest the meatloaf casserole for 10 minutes before slicing. This helps the juices set so each piece holds together.
  2. Slice and serve the casserole warm. Serve straight from the 9x13 dish for easy portions.

Notes

For the best texture, don’t overmix the beef—stir just until the binder (eggs and breadcrumbs) is fully combined. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325°F oven until warmed through. Freezing is yes: wrap tightly and freeze up to 3 months, thaw overnight in the fridge and reheat. For a lighter option, use lean ground beef (90% or 93%) and keep the glaze the same.