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Cheesy Meatloaf Casserole

Cheesy meatloaf casserole with cheddar baked into a tender loaf base and melted over the top under a caramelized ketchup glaze. This baked meatloaf casserole dish method gives you sliceable comfort food with a golden, sticky finish.
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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: 605
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2.5 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup whole milk
  • 1 onion small, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 0.5 cup ketchup glaze
  • 2 tbsp brown sugar glaze
  • 1 tbsp Worcestershire sauce glaze

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the meatloaf releases cleanly.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, salt, and black pepper.
  3. Fold in 1.5 cups shredded sharp cheddar, then press the mixture into the baking dish and shape it into a loaf.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, and Worcestershire sauce) and spread half over the top.
  2. Bake at 350°F for 50 minutes, until the loaf is set and the top looks slightly thickened.
  3. Spread the remaining glaze over the top, scatter the remaining cheddar, and continue baking for 15 more minutes until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf casserole for 10 minutes to let juices settle before slicing.
  2. Slice and serve, with cheddar visible and golden at the edges.

Notes

Pro tip: press the meat mixture firmly into the dish so it holds together when sliced. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze slices or portions for up to 2 months and thaw in the fridge before reheating. For a lighter option, swap half the ground beef for leaner ground turkey while keeping the same binder ingredients.