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Cowboy Meatloaf

Cowboy meatloaf is a loaded, bacon-studded Western meatloaf baked until sliceable, with cheddar and jalapeños mixed throughout. A smoky BBQ-ketchup glaze is spread on in two rounds for a dark, glossy 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb breakfast sausage
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 small onion grated
  • 3 clove garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 jalapeños diced
  • 6 bacon slices cooked and crumbled
  • 1 cup sharp cheddar shredded
  • 0.25 salt to taste
  • 0.25 black pepper to taste
BBQ Glaze
  • 0.33 cup BBQ sauce
  • 3 tbsp ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat oven to 350°F and line a baking sheet with foil to prevent sticking and make cleanup easier. The oven should be fully hot before baking starts.
  2. Mix BBQ sauce, ketchup, and brown sugar until smooth. Spread-in glaze will later darken into a smoky finish.
Form the meatloaf
  1. Combine ground beef, breakfast sausage, breadcrumbs, eggs, milk, grated small onion, minced garlic, Worcestershire sauce, smoked paprika, diced jalapeños, cooked and crumbled bacon slices, shredded sharp cheddar, salt, and black pepper in a large bowl and mix well. Stop when the mixture is evenly combined with no dry breadcrumb pockets.
  2. Shape the mixture into a free-form loaf on the lined baking sheet. Pat the surface gently so it bakes evenly.
  3. Spread half of the BBQ glaze over the top of the loaf. Look for a fully covered surface so the glaze can set during the first bake.
Bake and rest
  1. Bake at 350°F for 55 minutes. The top should look slightly set and beginning to caramelize.
  2. Spread the remaining BBQ glaze over the loaf. Aim for an even coating so the glaze becomes darker and smoky-looking as it bakes.
  3. Bake at 350°F for 15 more minutes until the internal temperature reaches 160°F. The loaf should be firm, with a darkened glaze on top.
  4. Rest the cowboy meatloaf for 10 minutes before slicing. This helps the juices redistribute so slices hold together.
Serve
  1. Slice and serve the cowboy meatloaf with cornbread and coleslaw. The cheddar and jalapeños should be visible throughout each slice.

Notes

For the best texture, mix just until everything is combined—overmixing can make meatloaf dense. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze sliced portions for up to 3 months. To make it a little lighter, use a leaner ground beef (90% or higher) and slightly reduce the bacon to 4 slices while keeping the rest of the recipe the same.