This Cheesy Baked Meatloaf Casserole is everything you love about classic meatloaf — savory beef, warm spices, rich tomato topping — elevated with a layer of bubbling melted cheese and baked to golden perfection.
It’s hearty, flavorful, and incredibly satisfying, with a tender interior and a cheesy, herb-topped crust that makes this dish feel like comfort food done right.
Perfect for weeknight dinners, family gatherings, or anytime you want a cozy, oven-baked meal that feeds a crowd.
Servings and Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 60–75 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 30 minutes
Ingredients
For the Meatloaf Base
2 lbs (907 g) ground beef (80–85% lean works best)
1 cup breadcrumbs
2 large eggs
1 small onion, finely diced
3 garlic cloves, minced
½ cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
For the Sauce Layer
1 cup marinara sauce or seasoned tomato sauce
¼ cup ketchup (optional for sweetness)
For the Cheesy Topping
1 ½ cups shredded mozzarella
½ cup grated Parmesan
1 tablespoon dried parsley or Italian herb blend
Tools You’ll Need
9×5 loaf pan or medium casserole dish
Mixing bowls
Spatula or wooden spoon
Foil
Cooling rack
How to Make Cheesy Baked Meatloaf Casserole
- Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a loaf pan or casserole dish. - Mix the Meatloaf
In a large bowl, combine:
ground beef
breadcrumbs
eggs
onion
garlic
milk
ketchup
Worcestershire
Italian seasoning
salt and pepper
Mix gently until everything is evenly distributed.
Avoid overmixing — this keeps the meatloaf tender.
- Shape and Set in Pan
Press the meat mixture evenly into the baking dish.
Smooth the top with the back of a spoon. - Add Sauce Layer
Spread marinara sauce (and ketchup if using) evenly over the top.
This creates that signature glossy, flavorful layer seen in the photo.
- Bake the Meatloaf
Bake uncovered for 45–55 minutes, or until the internal temperature reaches 155–160°F (68–71°C).
If the top begins browning too quickly, cover loosely with foil.
- Add Cheesy Topping
Remove the dish from the oven and sprinkle:
mozzarella
Parmesan
dried parsley
Return to the oven and bake for an additional 10–15 minutes,
or until the cheese is melted, golden, and bubbling.
- Rest and Serve
Let the meatloaf rest for 10 minutes before slicing.
This helps the juices settle and keeps the slices firm.
Serve warm.
Ingredient Additions & Substitutions
Flavor Boosters
Add ½ teaspoon smoked paprika
Add cooked bacon pieces into the meat mixture
Add shredded cheddar inside the meatloaf for a molten center
Breadcrumb Alternatives
Crushed crackers
Rolled oats
Pork panko (low-carb option)
Sauces
Use barbecue sauce instead of marinara
Use tomato paste mixed with ketchup for thicker topping
Serving Suggestions
Serve with mashed potatoes
Pair with roasted vegetables
Add a green salad for balance
Slice and use in sandwiches the next day
Tips for Best Results
Do not pack the meat mixture too tightly
Use milk + breadcrumbs for moisture
Let it rest before slicing
Add cheese only at the end for perfect browning
Use lean but not extra-lean beef for best texture
Storage Instructions
Refrigerator:
Store in an airtight container for 3–4 days.
Freezer:
Freeze cooked slices for up to 3 months.
Thaw overnight and reheat in the oven or microwave.
Frequently Asked Questions
Q: Can I make this with ground turkey?
Yes — turkey works well. Reduce baking time by 10 minutes.
Q: Why is my meatloaf dry?
Not enough fat or overbaking.
Use 80–85% lean beef for the juiciest result.
Q: Can I double the cheese?
Absolutely — it melts beautifully.
Q: Can I add vegetables?
Yes. Add finely grated carrots, zucchini, or bell pepper into the mix.
Conclusion
This Cheesy Baked Meatloaf Casserole brings classic home-cooked comfort to the table with its tender beef interior, rich tomato topping, and beautifully melted cheese crust. It’s hearty, satisfying, and perfect for family-style dinners or meal prep — a recipe guaranteed to become a staple in your kitchen.
