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Cowboy Meatloaf

Cowboy meatloaf with bacon, sharp cheddar, and diced jalapeños baked into a loaded loaf and finished with a smoky BBQ-ketchup glaze. Expect a tender, sliceable center set by eggs and baked to 160°F with 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: 830
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 onion small, grated
  • 3 cloves 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 pepper to taste
BBQ Glaze
  • 0.33 cup BBQ sauce
  • 3 tbsp ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and line a baking sheet with foil.
  2. Combine ground beef, breakfast sausage, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, diced jalapeños, cooked crumbled bacon, and shredded cheddar, then mix well until evenly combined.
Shape and glaze
  1. Shape the mixture into a free-form loaf on the foil-lined baking sheet.
  2. Mix BBQ glaze (BBQ sauce, ketchup, and brown sugar) and spread half over the top.
Bake
  1. Bake for 55 minutes at 350°F until the top is set and starting to caramelize.
  2. Spread the remaining glaze over the top, then bake 15 more minutes at 350°F until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices redistribute.
  2. Slice and serve with cornbread and coleslaw.

Notes

For the juiciest slices, avoid pressing the loaf down when shaping—keep it free-form and cook until it hits 160°F in the thickest center. Refrigerate leftovers in a sealed container for 3–4 days; reheat in the oven at 300°F until warmed through. Freezing is yes: wrap tightly and freeze up to 2–3 months, then thaw overnight in the fridge and reheat. For a lower-fat option, use lean ground beef (or 90%+) and turkey breakfast sausage while keeping the cheddar and bacon for flavor.