Cheesy Loaded Meatloaf Casserole

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Servings: 8
Effort Level: 🥄🥄 (Easy/Moderate)
Flavor Profile: Hearty, Savory, Cheesy, Deeply Satisfying

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Introduction

This Cheesy Loaded Meatloaf Casserole is the ultimate weeknight dinner hero, transforming the beloved flavors of a classic meatloaf into a simpler, faster, and irresistibly cheesy layered dish. Forget about shaping and worrying about a loaf holding together—this recipe delivers all the hearty satisfaction of a homestyle meatloaf, deconstructed and baked into a comforting, family-friendly casserole. Topped with a golden blanket of melted cheese, crispy bacon bits, and a tangy glaze, it’s a complete, all-in-one meal that will have everyone asking for seconds.

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Ingredients

For the Meatloaf Base:

• 2 lbs lean ground beef (90/10 or 85/15 recommended)

• 1 cup Panko breadcrumbs

• 2 large eggs, lightly beaten

• 1 small yellow onion, finely diced

• 1 medium green bell pepper, finely diced

• 3 cloves garlic, minced

• ¾ cup whole milk

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 ½ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

For the Glaze & Toppings:

• ½ cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon apple cider vinegar

• 6 strips of thick-cut bacon, cooked crisp and crumbled

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• Fresh chopped parsley or chives for garnish (optional)

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Equipment

• 9×13 inch baking dish

• Large mixing bowl

• Skillet (for optional bacon cooking)

• Measuring cups and spoons

• Small bowl for glaze

• Aluminum foil

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Instructions

Step 1: Prep & Preheat (10 mins)

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with cooking spray or a bit of oil. If you haven’t already, cook the bacon until crisp, then drain and crumble it. Set aside. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.

Step 2: Build the Meatloaf Base (10 mins)

In the large mixing bowl, combine the beaten eggs and milk. Add the Panko breadcrumbs and let them soak for 2 minutes. This creates a panade, which will keep your meatloaf mixture moist and tender. To the same bowl, add the diced onion, bell pepper, garlic, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, salt, and pepper. Mix until well combined.

Add the ground beef to the bowl. Using clean hands or a large fork, gently mix everything together until just combined. Avoid overmixing, as this can make the final texture dense.

Step 3: Assemble the Casserole (5 mins)

Transfer the meatloaf mixture to your prepared baking dish. Using your hands or a spatula, press the mixture into an even, compact layer that covers the entire bottom of the dish.

Spread the prepared ketchup glaze evenly over the entire surface of the meat layer.

Step 4: Bake (Initial Phase – 40 mins)

Cover the baking dish tightly with aluminum foil. This traps steam and ensures the meat cooks through evenly without drying out. Place in the preheated oven and bake for 40 minutes.

Step 5: Add Cheese & Final Bake (20 mins)

After 40 minutes, carefully remove the casserole from the oven (it will be hot and steamy!). Discard the foil. In a separate bowl, toss the shredded cheddar and Monterey Jack cheeses together. Sprinkle the cheese blend evenly over the entire surface of the casserole. Top generously with the crumbled bacon.

Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is completely melted, bubbly, and just starting to brown in spots.

Step 6: Rest & Serve (Crucial 10 mins!)

Once out of the oven, let the casserole rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, making it easier to cut clean squares and ensuring it holds its shape. Garnish with fresh parsley or chives if desired.

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Chef’s Notes & Tips for Success

• Don’t Overmix: This is the golden rule for tender meatloaf. Mix until ingredients are just incorporated.

• Customize Your Veggies: Feel free to add ½ cup of finely grated carrot or zucchini to the mix for extra moisture and hidden nutrients.

• Make-Ahead Magic: Assemble the meat layer in the dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20-30 minutes before putting it in the oven. You can also fully bake, cool, and freeze for up to 3 months. Reheat covered in foil.

• Testing for Doneness: The casserole is done when a meat thermometer inserted into the center of the meat layer reads 160°F (71°C).

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Serving Suggestions

This casserole is a complete meal in itself, but it pairs wonderfully with:

• A simple green salad with a bright vinaigrette to cut the richness.

• Garlic mashed potatoes or buttery egg noodles.

• Steamed green beans, broccoli, or roasted asparagus.

• A crusty loaf of bread to soak up any delicious juices.

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Nutrition Information

Per serving (based on 8 servings, calculated using lean ground beef and including all toppings). Nutrition information is an estimate and may vary based on specific ingredients and brands used.