Description

This version swaps traditional ketchup for a smoky barbecue sauce glaze, creating a deep, savory flavor profile with a sticky exterior. The interior remains tender and juicy, seasoned simply with onion, garlic, and herbs.

Ingredients

Scale

2 pounds ground beef (85/15 lean-to-fat ratio)
1 cup breadcrumbs
1 large egg (beaten)
1 small yellow onion (finely diced)
2 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup barbecue sauce (for mixing into the loaf)
1/2 cup barbecue sauce (for topping)
2 pounds ground beef
1 packet (1 oz) taco seasoning
1/2 cup milk
1/2 cup crushed tortilla chips
1 large egg
1/2 cup frozen corn (thawed)
1/2 cup canned black beans (rinsed and drained)
1/2 cup salsa
1 cup shredded cheddar cheese
2 pounds ground beef
1 cup plain breadcrumbs
1/2 cup ketchup
1/2 cup milk
1 large egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 sleeve saltine crackers (crushed) (approx. 24 crackers)
2 tablespoons butter (melted)
1 tablespoon brown sugar
1/2 teaspoon paprika
2 pounds ground beef
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup milk
1 large egg
1/2 cup marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces mozzarella cheese (cut into a long log shape)

Instructions

Preheat oven to 375°F (190°C); combine ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, salt, pepper, thyme, and barbecue sauce; shape into a loaf on a baking sheet or in a pan; bake for 45 minutes; spread remaining barbecue sauce on top; return to oven and bake 15-20 minutes until internal temperature reaches 160°F (71°C); rest for 10 minutes before slicing.
Preheat oven to 375°F (190°C); whisk milk, egg, and taco seasoning; mix with ground beef, crushed tortilla chips, thawed corn, and drained black beans; transfer to pan or shape on sheet; press salsa on top; bake uncovered for 50-60 minutes until internal temperature reaches 160°F (71°C); sprinkle cheddar during last 5 minutes; cool for 10 minutes before serving.
Preheat oven to 350°F (175°C); combine ground beef, breadcrumbs, ketchup, milk, egg, onion powder, garlic powder, and salt; press firmly into greased loaf pan; mix crushed saltines, melted butter, brown sugar, and paprika; sprinkle over meatloaf and press down; bake for 60-70 minutes until internal temperature reaches 160°F (71°C); stand for 10 minutes before serving.
Preheat oven to 375°F (190°C); combine ground beef, Italian breadcrumbs, Parmesan, milk, egg, marinara, basil, oregano, salt, and pepper; shape mixture into a rectangle on foil-lined sheet; create indentation and place mozzarella log inside; fold meat over cheese to seal; shape into oval; bake for 50-60 minutes until internal temperature reaches 160°F (71°C); rest for 10 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1
Calories: 350
Sugar: 4
Sodium: 800
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 25
Cholesterol: 100

Keywords: Allowing the meatloaf to rest after baking is crucial to prevent dryness; broil for the last 2 minutes if a darker crust is desired. Ensure black beans and corn are thoroughly drained to avoid a wet texture; tent with foil if the salsa topping burns before the meat is done. Crush crackers in a sealed bag for uniform crumbs; cover loosely with foil if the crust browns too quickly.