Meatloaf with BBQ Sauce Glaze
A delicious take on a classic comfort food. This Cheesy Meatloaf is tender on the inside with a tangy BBQ glaze that adds a ton of flavor! Perfect for Sunday family dinner.
Servings 6
Calories 556kcal
Equipment
Ingredients
Meatloaf
- ½ cup Oats
- ½ cup Onion
- ¼ cup Diced Red Bell Pepper
- 1 Egg
- 1 cup Pepper Jack Cheese Grated
- ½ cup Bacon Cooked and crumbled
- ½ cup Milk
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 ½ pounds Ground Beef
BBQ Glaze
- 2/3 cup BBQ Sauce
- 2 Tablespoon Brown Sugar
- 2 teaspoon Dijon Mustard
Instructions
- Preheat oven to 400°F. Lightly grease a loaf pan or line a baking sheet with parchment.
- In a large mixing bowl, combine oats, onion (finely diced or grated), red bell pepper, egg, cheese, bacon, milk, Worcestershire sauce, garlic powder, chili powder, cayenne, salt, and pepper.½ cup Oats, ½ cup Onion, ¼ cup Diced Red Bell Pepper, 1 Egg, 1 cup Pepper Jack Cheese, ½ cup Bacon, ½ cup Milk, 1 Tablespoon Worcestershire Sauce, 1 teaspoon Garlic Powder, 1 teaspoon Chili Powder, ¼ teaspoon Cayenne Pepper, ½ teaspoon Salt, ½ teaspoon Pepper
- Gently mix in the ground beef until just combined. Avoid overmixing, which can make the meatloaf dense. Shape into a loaf and place in the prepared pan or on the baking sheet.1 ½ pounds Ground Beef
- Place in the oven and bake for 40 minutes.
- While the meatloaf bakes, stir together BBQ sauce, brown sugar, and Dijon mustard in a small bowl.2/3 cup BBQ Sauce, 2 Tablespoon Brown Sugar, 2 teaspoon Dijon Mustard
- Glaze and finish: Remove the meatloaf from the oven, spread the glaze over the top, and bake for another 10 minutes, or until the internal temperature reaches 160°F.
Notes
- If you do not have a loaf pan, just grab a rimmed baking sheet, line it with foil for easy cleanup, and shape the meat mixture into a loaf.
- Want a lighter version? Skip the cheese or swap in lean ground turkey.
- An instant-read thermometer is the easiest way to know when your meatloaf is ready. You are looking for 160°F in the center.
- Let the meatloaf rest for 5 to 10 minutes before slicing. It helps everything stay together instead of falling apart.
- Lining your loaf pan with parchment paper or foil makes cleanup a whole lot easier.
- Save a few slices for tomorrow. Meatloaf sandwiches are one of the best leftovers you can have.
Make Ahead & Freeze
- Assemble up to 3 days ahead. Cover and refrigerate until ready to bake.
- To freeze before baking: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
- To freeze after baking: Cool, slice, wrap, and freeze up to 3 months. Reheat in the oven or microwave.
Storage
Store leftovers in an airtight container for up to 4 days. Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 556kcal | Carbohydrates: 28g | Protein: 30g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1273mg | Potassium: 544mg | Fiber: 2g | Sugar: 17g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 4mg
