Go Back

Cheesy Meatloaf Casserole

Cheesy meatloaf casserole is a baked ground beef casserole with cheddar swirled inside and a ketchup glaze that caramelizes into a sticky, shiny top. Expect a tender sliceable loaf set in a 9x13 dish, with melted golden cheddar edges and juicy flavor in every bite.
Print Recipe Pin Recipe
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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2.5 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion small, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp garlic powder
  • 0.25 salt to taste (use more if needed)
  • 0.25 black pepper to taste (use more if needed)
  • 1.5 cup sharp cheddar cheese shredded, divided (1.5 cups inside + 0.5 cup over the top)
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, then grease a 9x13 baking dish so the loaf releases easily after baking.
  2. In a large bowl, mix ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, garlic powder, salt, and black pepper until evenly combined.
  3. Fold in 1.5 cups shredded sharp cheddar cheese and press the mixture into the baking dish to form a loaf shape.
Glaze and bake
  1. Mix the ketchup, brown sugar, and Worcestershire sauce, then spread half of the glaze over the loaf.
  2. Bake for 50 minutes at 350°F, then spread the remaining glaze over the top and scatter the remaining cheddar.
  3. Bake 15 more minutes at 350°F until the center reaches 160°F, with cheddar melted and golden at the edges and a caramelized, sticky glaze on top.
Rest and serve
  1. Rest the cheesy meatloaf casserole for 10 minutes so the juices set, making slicing clean and easier.
  2. Slice and serve warm.

Notes

For best texture, keep the loaf packed but not overworked—pressing firmly helps it hold together in slices. Refrigerate leftovers in an airtight container up to 4 days; reheat covered in a 325°F oven until hot throughout (about 15–20 minutes). Freezing is yes: freeze sliced portions up to 2 months and thaw overnight before reheating. For a lower-fat option, use lean ground beef (90% lean or greater) and reduced-fat cheddar while keeping the glaze the same.