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Cowboy Meatloaf

Cowboy meatloaf with bacon, cheddar, and diced jalapeños baked into a loaded loaf, then finished with a smoky BBQ-ketchup glaze. Slices hold together with a savory, beef-and-sausage interior and a dark, sticky top.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 0.5 lb breakfast sausage
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion, grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 jalapeños, diced
  • 6 bacon, cooked and crumbled
  • 1 cup sharp cheddar, shredded
  • Salt and pepper to taste
BBQ glaze
  • 0.33 cup BBQ sauce
  • 3 tbsp ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and line a baking sheet with foil for easy cleanup.
  2. In a large mixing bowl, combine ground beef, breakfast sausage, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, diced jalapeños, cooked crumbled bacon, and shredded cheddar; mix well until evenly distributed.
  3. Shape the mixture into a free-form loaf on the lined baking sheet.
Bake and glaze
  1. Mix BBQ sauce, ketchup, and brown sugar, then spread half of the glaze over the top of the loaf.
  2. Bake for 55 minutes at 350°F until the glaze has set and the top looks darkening at the edges.
  3. Spread the remaining glaze over the loaf, then continue baking 15 minutes at 350°F until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing to help the cheddar and juices set.
  2. Slice and serve with cornbread and coleslaw.

Notes

Pro tip: cook and crumble the bacon ahead so it mixes through evenly, giving every slice a salty bite. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, swap the breakfast sausage for turkey sausage while keeping the beef.