Cheesy Loaded Meatloaf Casserole with Vegetables
This Cheesy Loaded Meatloaf Casserole combines the classic flavors of meatloaf with a variety of vegetables, topped with melted cheese. It's a comforting, hearty dish that's perfect for family dinners.
Equipment
- 1 oven
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 medium skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, grated
- 2 large eggs
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup marinara sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium skillet, heat a little oil over medium heat. Sauté the diced onion, garlic, bell pepper, zucchini, and carrot until softened, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, cooked vegetables, eggs, milk, Worcestershire sauce, oregano, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Transfer the meat mixture into the 9x13 inch baking dish, shaping it into a loaf shape.
- Pour the marinara sauce evenly over the top of the meatloaf.
- Sprinkle the shredded cheddar cheese on top of the marinara sauce.
- Bake in the preheated oven for 40-45 minutes, or until the internal temperature of the meatloaf reaches 160°F (70°C) and the cheese is bubbly and golden.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables based on your preference or what's in season.
Serve with a side salad or crusty bread for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.