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Cheesy Loaded Meatloaf Casserole

Loaded meatloaf casserole baked with cheddar, bacon, and jalapeños baked right into a tender beef loaf and finished with a bubbly cheese topping. This meatloaf bake uses a ketchup-brown sugar glaze that caramelizes around the edges for a rich, comfort-food casserole feel.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 0.67 cup breadcrumbs
eggs
  • 2 eggs
whole milk
  • 0.33 cup whole milk
onion
  • 1 onion
garlic
  • 3 garlic
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
smoked paprika
  • 1 tsp smoked paprika
sharp cheddar cheese
  • 1.5 cup sharp cheddar cheese divided
bacon
  • 6 bacon slices, cooked and crumbled; divided
jalapeños
  • 2 jalapeños diced; divided
ketchup
  • 0.33 cup ketchup glaze
brown sugar
  • 1 tbsp brown sugar glaze
salt
  • 0.1 tsp salt to taste
black pepper
  • 0.05 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Make sure the pan is evenly coated so the meatloaf releases cleanly.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix just until evenly combined, then fold in half the shredded sharp cheddar, half the cooked crumbled bacon, and half the diced jalapeños.
  3. Press the mixture into the baking dish in a loaf shape and spread the glaze over the top. For the glaze, stir ketchup and brown sugar until smooth.
  4. Bake at 350°F for 50 minutes until the loaf is nearly cooked through. Look for set edges and a loaf that holds together when you gently nudge it.
Cheesy finish
  1. Top with the remaining sharp cheddar, bacon, and jalapeños. Return to the oven and bake at 350°F for 15 more minutes until the cheese is bubbly and the internal temperature reaches 160°F.
  2. Rest the casserole for 10 minutes before slicing and serving. This lets the juices settle so each slice stays firm.

Notes

Pro tip: for the cleanest slices, let the casserole rest fully before cutting, and use a thermometer to confirm 160°F in the center. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (thaw in the fridge overnight and reheat covered). For a lower-fat option, use 93% lean ground beef or a blend of lean ground beef and ground turkey.