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Cheesy Loaded Meatloaf Casserole

Cheesy loaded meatloaf casserole baked with cheddar, bacon, and jalapeños inside and on top for a hearty, sliceable meatloaf bake. Expect a browned, ketchup-glazed top with bubbly cheese and a 160°F center.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

ground beef mixture
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion small onion, grated
  • 3 clove garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • salt to taste
  • pepper to taste
  • 1.5 cup sharp cheddar cheese, shredded divided
  • 6 slice bacon cooked and crumbled, divided
  • 2 jalapeños diced, divided
ketchup glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. In a large bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, salt, pepper, half the shredded cheddar, half the crumbled bacon, and half the diced jalapeños.
Shape and first bake
  1. Press the meat mixture into the baking dish in a loaf shape, then spread the glaze over the top.
  2. Bake at 350°F for 50 minutes, until nearly cooked through.
Finish with toppings
  1. Top with the remaining shredded cheddar, crumbled bacon, and diced jalapeños.
  2. Bake 15 more minutes at 350°F until the cheese is bubbly and the internal temperature reaches 160°F, with golden browning around the edges.
Rest and serve
  1. Rest the casserole for 10 minutes so the juices set before slicing and serving, giving clean cuts.

Notes

For best binding, press the meat mixture firmly into the dish so it holds together when sliced. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is yes—freeze tightly wrapped portions up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same cheddar and bacon for the loaded flavor.