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Cheesy Meatloaf Casserole

Cheesy meatloaf casserole with cheddar swirled inside and a caramelized ketchup glaze on top. Ground beef is baked until juicy, then rested before slicing for classic comfort-food family dinner texture.
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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
  • 2.5 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion small, finely diced
  • 2 clove garlic 2 cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 cup sharp cheddar cheese shredded (divided)
Ketchup Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and form the loaf
  1. Preheat oven to 350°F and grease a 9x13 baking dish so the meatloaf doesn’t stick.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, salt, and black pepper until evenly mixed.
  3. Fold in 1.5 cups shredded sharp cheddar, then press the mixture into the baking dish and shape it into a loaf.
Bake and glaze
  1. Mix ketchup, brown sugar, and Worcestershire sauce, then spread half of the glaze over the loaf for a starting caramel layer.
  2. Bake for 50 minutes, then spread the remaining glaze over the top and sprinkle the remaining cheddar over the surface for melted, golden coverage.
  3. Bake 15 more minutes until the internal temperature reaches 160°F, with the top looking caramelized and sticky and the edges golden.
Rest and serve
  1. Rest the meatloaf casserole for 10 minutes so the juices set, then slice and serve.

Notes

Pro tip: For clean slices, let the casserole rest the full 10 minutes before cutting. Refrigerate leftovers in a sealed container up to 4 days. Freezing is yes—freeze sliced portions up to 2 months and reheat until hot. For a lower-carb swap, use almond flour-style breadcrumbs or crushed pork rinds in place of breadcrumbs.