This Cheesy Loaded Meatloaf Casserole is a comforting dish packed with ground meat, veggies, and lots of cheese. It’s like a cozy hug on your plate!
I love how easy it is to throw everything together in one dish. Plus, the melted cheese bubbling on top just makes it even more tempting. Perfect for hungry families! 😊
Key Ingredients & Substitutions
Ground Beef: I often use a mix of beef and pork for extra flavor. If you’re looking for lighter options, ground turkey or chicken can work, but they might result in a drier texture.
Veggies: This recipe is flexible! If you don’t have zucchini or bell peppers, swap them for mushrooms, spinach, or even broccoli. Just remember to dice veggies small so they cook evenly.
Cheese: Cheddar and mozzarella add great flavor and meltiness. If you’re dairy-free, try vegan cheese or omit the cheese altogether. Nutritional yeast can add a cheesy flavor to the dish.
Binding Agent: I like using cooked rice for this casserole because it adds moisture. If you need a gluten-free option, use quinoa or gluten-free breadcrumbs instead.
Why Is Sautéing Veggies Important?
Sautéing your veggies before mixing them into the meatloaf is key for flavor and texture. Cooking them first allows them to soften and release their moisture, helping them integrate better into the meat mixture. Here’s how:
- Heat oil in a skillet over medium heat.
- Add chopped onion and garlic, sauté for about 3-4 minutes until fragrant.
- Mix in diced bell peppers, zucchini, and any other veggies. Cook for another 5 minutes until everything is tender.
- Let the mixture cool slightly before adding it to the meat to prevent cooking the eggs.
This technique enhances the flavors and ensures that every bite of your casserole is delicious! Plus, it helps the dish cook evenly overall.
Cheesy Loaded Meatloaf Casserole With Veggies
Ingredients You’ll Need:
- 1 ½ pounds ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (mixed colors)
- 1 cup zucchini, diced
- 1 cup shredded carrots
- 1 cup frozen corn (optional)
- 1 cup diced tomatoes (canned or fresh, drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cooked rice or breadcrumbs (for binding)
- 2 large eggs
- ½ cup milk
- 2 tbsp ketchup (plus extra for topping)
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
How Much Time Will You Need?
This delightful casserole takes about 15 minutes of prep time and around 1 hour for cooking. You’ll want to allow a bit of extra time for it to rest before serving, making the total time around 1 hour and 15 minutes from start to finish. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the casserole. Next, lightly grease a 9×13-inch casserole dish to prevent sticking.
2. Sauté the Veggies:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté these until they are soft and fragrant—this usually takes about 3-4 minutes. It’ll smell amazing!
3. Add More Veggies:
Now, toss in the diced bell peppers, zucchini, shredded carrots, and frozen corn (if you’re using it). Cook for another 5 minutes until all the veggies are tender. Remove the skillet from the heat and let it cool slightly.
4. Mix the Meat Mixture:
In a large mixing bowl, combine the ground meat, cooked veggies, cooked rice or breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, oregano, basil, smoked paprika, salt, and pepper. Mix gently until everything is well incorporated. It’s okay if the mixture is a little messy—that just adds to the fun!
5. Layer in the Casserole Dish:
Take half of the meat mixture and spread it evenly in the bottom of the prepared casserole dish. Then, sprinkle half of the shredded cheddar and mozzarella cheeses over this first layer of meat.
6. Top with Remaining Meat and Cheese:
Next, spread the remaining meat mixture on top, pressing down lightly to create an even surface. Then, finish with a final layer of the remaining cheddar and mozzarella cheese. If you like, spread a thin layer of ketchup on top for a lovely glaze!
7. Bake:
Cover the casserole loosely with foil and bake it in the preheated oven for 45 minutes. This helps keep it moist while it cooks.
8. Finish Baking:
After 45 minutes, remove the foil and bake for another 10-15 minutes. You’ll know it’s ready when the cheese is bubbly and golden brown, looking perfectly delicious!
9. Let it Rest:
Once baked, remove the casserole from the oven and let it rest for about 10 minutes before slicing. This resting time helps everything set nicely, making it easier to serve!
Enjoy this hearty, cheesy meatloaf casserole loaded with veggies! Serve it up with a fresh salad or some steamed green beans for a complete meal. Happy cooking! 😊
FAQs for Cheesy Loaded Meatloaf Casserole
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey is a great lean alternative! Just keep in mind that turkey can be drier than beef, so you might want to add a bit more moisture, like an extra splash of milk or a small amount of broth.
How Can I Make This Recipe Gluten-Free?
Absolutely! Simply replace breadcrumbs with gluten-free breadcrumbs or cooked quinoa. For the binding agent, cooked rice works well too—just ensure that any ingredients you use (like ketchup or Worcestershire sauce) are gluten-free as well.
Can I Freeze Leftovers?
Yes, you can freeze the casserole! Let it cool completely, then cover tightly with plastic wrap or aluminum foil. It will keep in the freezer for about 2-3 months. To reheat, you can bake it straight from frozen or thaw it overnight in the fridge before reheating in the oven.
What Vegetables Can I Substitute or Add?
This casserole is versatile! You can substitute zucchini and bell peppers with broccoli, spinach, or mushrooms. Just make sure to chop them into small pieces so they cook evenly during baking. Feel free to get creative with whatever veggies you have on hand!
