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Cheesy Loaded Meatloaf Casserole

Cheesy loaded meatloaf casserole with cheddar, bacon, and jalapeños baked into a tender loaf-style bake. This meatloaf casserole is topped with extra cheese and bacon for a bubbly, caramelized 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef Use 80/20 for best texture and flavor.
  • 0.67 cup breadcrumbs Plain breadcrumbs work well.
  • 2 eggs Helps bind the loaf.
  • 0.33 cup whole milk Keeps the loaf moist.
  • 1 small onion, grated Grate to blend evenly.
  • 3 clove garlic, minced Minced garlic disperses flavor throughout.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp smoked paprika For a warm, smoky note.
  • 0.25 tsp Salt and pepper to taste Season to preference; add gradually.
  • 0.75 cup sharp cheddar cheese, shredded (divided) Use half for the mixture and half for topping.
  • 3 bacon, cooked and crumbled (divided) Use half in the loaf and half for topping.
  • 1 jalapeños, diced (divided) Use half in the loaf and half for topping.
Ketchup glaze
  • 0.33 cup ketchup Spreads over the top before baking.
  • 1 tbsp brown sugar Helps caramelize around the edges.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x13 baking dish so the meatloaf casserole releases cleanly.
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, salt, pepper, half the cheddar, half the bacon, and half the jalapeños in one mixture.
  3. Press the mixture into the greased baking dish in a loaf shape and spread the ketchup glaze over the top.
Bake and finish
  1. Bake for 50 minutes until nearly cooked through, checking that the center is set but not fully done.
  2. Top with remaining cheddar, bacon, and jalapeños, then bake 15 more minutes until the cheese is bubbly and the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf casserole for 10 minutes to help the juices settle before slicing.

Notes

For clean slices, rest the casserole the full 10 minutes and let it sit at room temperature. Store leftovers in the fridge for up to 4 days in a sealed container; reheat individual portions at 350°F until warmed through. Freezing works for up to 2 months—thaw overnight in the fridge first. For a lighter option, use turkey bacon and part-skim cheddar, keeping the binding ingredients the same to maintain the loaf texture.