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Cheesy Meatloaf Casserole

Cheesy meatloaf casserole baked in a casserole dish with cheddar swirled through the loaf and melted over the top. Finished with a tangy ketchup–brown sugar glaze that caramelizes into a sticky, sliceable comfort-food 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf mixture
  • 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
  • 1 salt to taste
  • 1 black pepper to taste
  • 1.5 cup sharp cheddar cheese shredded (divided), plus extra for topping as needed
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 0.5 cup sharp cheddar cheese shredded (divided), for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep & preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Dice the onion finely and mince the garlic so they mix evenly into the meatloaf.
Mix the meatloaf
  1. In a large bowl, mix ground beef with breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, salt, and black pepper.
  2. Fold in 1.5 cups shredded sharp cheddar cheese, then press the mixture into the greased baking dish and shape it into a loaf.
Glaze & bake
  1. Mix the glaze ingredients (ketchup, brown sugar, and Worcestershire sauce) and spread half over the top of the loaf.
  2. Bake for 50 minutes at 350°F, until the glaze is set and the loaf looks browned around the edges.
  3. Spread the remaining glaze over the top and scatter the remaining cheddar over the loaf.
  4. Bake for 15 more minutes at 350°F, until the internal temperature reaches 160°F and the cheese on top is melted and bubbling with visible cheddar at the edges.
Rest, slice & serve
  1. Rest the meatloaf casserole for 10 minutes so the juices settle and slices hold their shape.
  2. Slice and serve, spooning any extra sticky glaze from the dish over the top (visual cue: caramelized, glossy surface).

Notes

For the cleanest slices, let the casserole rest the full 10 minutes before cutting. Refrigerate leftovers in a covered container for up to 3–4 days; reheat individual portions in the oven or microwave until hot. Freezing: yes—freeze cooked leftovers for up to 2 months, thaw overnight in the fridge before reheating. For a lighter option, use lean ground beef (90% or 93%) and reduce the added salt to keep flavor balanced.