A delicious and hearty meatloaf featuring ground beef, crumbled bacon, and Pepper Jack cheese, topped with a sweet and tangy BBQ glaze.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs ground beef
8 slices bacon, cooked and crumbled
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
½ cup milk
½ cup BBQ sauce
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp salt
½ tsp black pepper
8 oz Pepper Jack cheese, cut into thick strips
½ cup BBQ sauce (for glaze)
2 tbsp brown sugar
1 tbsp Worcestershire sauce (for glaze)
1 tbsp yellow mustard (for glaze)
1 tsp smoked paprika (for glaze)
2–3 slices bacon, cooked and crumbled (for topping)
½ cup shredded Pepper Jack cheese (for topping)
2 tbsp sliced green onions (for garnish)
Instructions
Preheat the oven: Heat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
Prepare the mixture: In a large bowl, combine the ground beef, cooked crumbled bacon, onion, garlic, breadcrumbs, eggs, milk, BBQ sauce, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Mix gently until just combined.
Build the meatloaf: Place about half of the meat mixture on the prepared baking sheet or in the loaf pan. Create a shallow channel down the center and arrange the Pepper Jack cheese strips inside. Cover completely with the remaining meat mixture, pressing the edges together to seal the cheese inside.
Make the glaze: In a small bowl, whisk together the BBQ sauce, brown sugar, Worcestershire sauce, mustard, and smoked paprika.
Bake: Spread about half of the glaze over the meatloaf. Bake for 40 minutes.
Glaze again: Remove from the oven and brush generously with the remaining BBQ glaze. Return to the oven and bake for another 15–20 minutes, or until the center reaches 160°F.
Add the toppings: Sprinkle the shredded Pepper Jack and additional crumbled bacon over the top. Return to the oven for 3–5 minutes, until the cheese is melted.
Rest: Let the meatloaf rest for 10–15 minutes before slicing. This helps keep the cheese and juices from spilling out immediately.
Garnish and serve: Sprinkle with sliced green onions and serve with mashed potatoes, roasted vegetables, baked beans, or corn.
Notes
For a spicier kick, consider adding jalapeños to the meat mixture.
Leftovers can be stored in the refrigerator for up to 3 days.
This meatloaf pairs well with a variety of sides, including coleslaw and cornbread.