Cheesy Meatloaf Casserole
Cheesy Meatloaf Casserole
Cheesy Meatloaf Casserole combines ground beef meatloaf mixture, ketchup glaze, mashed potato topping in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Ground beef — 1 1/2 lb
- Egg — 1 large
- Plain breadcrumbs — 1/2 cup
- Onion — 1/2 small, finely diced
- Milk — 1/4 cup
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
- Ketchup glaze — 1/3 cup
- Mashed potatoes — 4 cups, hot
- Cheddar — 1 1/2 cups, shredded
Preparation notes
Mix the raw meatloaf ingredients gently and keep this layer even in thickness. Unlike a loose ground-meat filling, this meatloaf layer is baked intact before the potato topping is added.
Directions
Prepare the components as described above before assembling the dish.
- Preheat the oven to 375°F. Combine the ground beef, egg, breadcrumbs, finely diced onion, milk, salt and pepper gently without packing the mixture tightly.
- Press into an even layer in a 9-by-13-inch baking dish. Bake for 30–35 minutes, draining excess fat carefully if necessary.
- Brush with ketchup glaze, spread the hot mashed potatoes over the meat layer and sprinkle with cheddar.
- Bake for another 15–20 minutes until the meatloaf is fully cooked and the topping is hot and golden. Check the meat layer with a food thermometer rather than relying on its color.
Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife. If the topping browns too quickly, cover loosely with foil. Rest for 10 minutes before serving.
Tips for a better bake
- Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Cheesy Meatloaf Casserole
Ingredients
Meatloaf Mixture
- 1.5 lb Ground beef
- 1 large Egg
- 0.5 cup Plain breadcrumbs
- 0.5 small Onion, finely diced
- 0.25 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Toppings
- 0.33 cup Ketchup glaze
- 4 cups Mashed potatoes, hot
- 1.5 cups Cheddar, shredded
Instructions
Preparation
- Preheat the oven to 375°F.
- Combine the ground beef, egg, breadcrumbs, finely diced onion, milk, salt, and pepper gently without packing the mixture tightly.
- Press the mixture into an even layer in a 9-by-13-inch baking dish.
Baking Meatloaf
- Bake for 30–35 minutes, draining excess fat carefully if necessary.
- Brush with ketchup glaze, spread the hot mashed potatoes over the meat layer, and sprinkle with cheddar.
- Bake for another 15–20 minutes until the meatloaf is fully cooked and the topping is hot and golden.
- Check the meat layer with a food thermometer rather than relying on its color.
- Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
