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Cheesy Loaded Meatloaf Casserole

Cheesy loaded meatloaf casserole with cheddar, bacon, and jalapeños baked into a loaf-shaped meatloaf bake. Finished with a ketchup-brown sugar glaze that caramelizes around the edges and turns bubbly golden on top.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. This prevents sticking and helps the loaf keep its shape.
  2. In a mixing 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. Mix until the mixture is evenly combined and looks cohesive.
  3. Press the meat mixture into the baking dish in a loaf shape and spread the glaze over the top. Make sure the glaze reaches the edges so it can caramelize.
Bake and top
  1. Bake at 350°F for 50 minutes until nearly cooked through. Look for set edges and a loaf that holds together when gently pressed.
  2. Top with the remaining cheddar, bacon, and jalapeños, then bake at 350°F for 15 more minutes. Bake until the cheese is bubbly and the internal temperature reaches 160°F, with golden spots on top.
Rest and serve
  1. Rest the meatloaf casserole for 10 minutes before slicing and serving. This helps the juices reabsorb so each slice stays neat.

Notes

For best texture, press the meat mixture firmly into the dish so it bakes as a solid loaf that slices cleanly. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months. For a lighter option, use turkey instead of ground beef and choose reduced-fat cheddar while keeping the same bake times—your top will still melt and bubble.