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Cheesy Meatloaf Casserole

Cheesy meatloaf casserole with a tender baked loaf and cheddar swirled through, then topped with a caramelized ketchup glaze. Finished with golden melted cheese and a sticky, sweet-savory surface for a classic comfort food family dinner.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. In a large bowl, combine ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, salt, and black pepper.
  3. Fold in 1.5 cups of shredded cheddar, then press the mixture into the baking dish and shape into a loaf.
Bake and glaze
  1. Mix the glaze ingredients and spread half over the top of the loaf.
  2. Bake for 50 minutes at 350°F, keeping the glaze on top as it begins to set.
  3. Spread the remaining glaze over the top and scatter the remaining cheddar.
  4. Bake 15 more minutes at 350°F, until the internal temperature reaches 160°F and the top looks caramelized and sticky with golden melted cheese at the edges.
Rest and serve
  1. Rest the casserole for 10 minutes, letting the juices settle before slicing.
  2. Slice and serve immediately.

Notes

For the best texture, press the meat mixture firmly into the dish so it bakes up cohesive instead of crumbly. Refrigerate leftovers in an airtight container up to 3–4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended for best cheese texture. For a lower-fat option, use 90% lean or lean ground beef and keep the same baking time.