Description
This variation swaps traditional ketchup for a smoky barbecue sauce glaze, adding depth and sweetness to the meat. The interior remains moist and savory, while the exterior develops a sticky, caramelized crust during baking.
Ingredients
- 2 pounds ground beef (80/20 blend recommended)
- 1 cup breadcrumbs
- 1 large egg (beaten)
- 1/2 cup milk
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup BBQ sauce (divided)
- 2 pounds ground beef
- 1 cup crushed corn tortilla chips
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese (divided)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup frozen corn kernels (thawed)
- 1/2 cup diced green bell pepper
- 1 packet taco seasoning (or homemade blend)
- 1 large egg
- Salt and pepper to taste
- 2 pounds ground beef
- 1 cup plain breadcrumbs
- 1/2 cup ketchup
- 1/2 cup milk
- 1 large egg
- 1 small onion (grated)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 sleeve saltine crackers (crushed)
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- 2 pounds ground beef
- 1 cup Italian-style breadcrumbs
- 1/2 cup parmesan cheese (grated)
- 1/2 cup marinara sauce
- 1/2 cup milk
- 1 large egg
- 1 clove garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces mozzarella cheese (cut into a long log shape)
Instructions
- Preheat oven to 350°F (175°C); combine milk and breadcrumbs then mix with beef, egg, onion, garlic, spices, and half the BBQ sauce; press into loaf pan; bake 50-60 minutes; brush with remaining BBQ sauce; return to oven for 10 minutes until internal temperature reaches 160°F (71°C); rest 10 minutes before slicing.
- Preheat oven to 375°F (190°C); mix beef, tortilla chips, egg, salsa, seasoning, peppers, beans, corn, and half the cheddar; press into loaf pan; bake uncovered 50-55 minutes until internal temperature reaches 160°F (71°C); top with remaining cheese; let sit 5 minutes to melt; garnish with cilantro and jalapeños.
- Preheat oven to 350°F (175°C); whisk milk and breadcrumbs then mix with beef, egg, onion, ketchup, Worcestershire, and spices; press into loaf pan; toss crushed crackers with butter and parsley and sprinkle over meat; bake 55-65 minutes until internal temperature reaches 160°F (71°C) and crust is golden; rest 10 minutes before slicing.
- Preheat oven to 350°F (175°C); mix beef, breadcrumbs, parmesan, marinara, milk, egg, garlic, herbs, and spices; press half the mixture into loaf pan to form a boat; place mozzarella log in center; cover with remaining meat sealing edges; bake 60-70 minutes until internal temperature reaches 160°F (71°C); rest 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 80
Keywords: Classic BBQ Meatloaf Tips: If you do not have a loaf pan, form the meat into a free-standing oval on a foil-lined baking sheet, noting that cooking time may decrease by about 10 minutes due to increased surface area. Taco Meatloaf Tips: Ensure black beans are thoroughly rinsed and drained to prevent excess moisture; if the meatloaf browns too quickly, cover loosely with aluminum foil for the last 15 minutes of baking. Cracker Crust Meatloaf Tips: Grating the onion helps distribute moisture and flavor without large chunks; ensure cracker crumbs are fine enough to stick but coarse enough to provide crunch. Cheese Stuffed Meatloaf Tips: Chill the meat mixture for 30 minutes before stuffing to make it easier to handle and less likely to tear; if cheese leaks slightly during baking, it is normal and adds richness.