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BBQ Cheddar Meatloaf Recipe

This BBQ Cheddar Meatloaf takes the classic dish up a notch with gooey cheddar cheese baked inside and a sweet, smoky barbecue glaze on top.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g ground beef
  • ½ cup breadcrumbs or gluten-free substitute
  • 1 cup shredded cheddar cheese
  • ¼ cup BBQ sauce plus extra for topping
  • ¼ cup milk
  • 1 large egg beaten
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Optional Additions/Substitutions:
  • Swap ground beef for ground turkey or chicken for a lighter version.
  • Use smoked cheddar for a stronger flavor.
  • Add ½ cup finely diced bell peppers or shredded carrots for extra texture and nutrition.

Equipment

  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Silicone spatula or wooden spoon
  • Loaf pan (9×5-inch works well)
  • Meat thermometer (to ensure doneness)
  • Parchment paper (optional, for lining pan)

Method
 

  1. Preheat oven – Set your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix the ingredients – In a large mixing bowl, combine the ground beef, breadcrumbs, cheddar cheese, ¼ cup BBQ sauce, milk, beaten egg, garlic powder, onion powder, salt, and pepper. Mix gently with a spatula or your hands until just combined. (Tip: Overmixing can make the meatloaf dense.)
  3. Shape the loaf – Transfer the mixture into the prepared pan, pressing it lightly to form an even loaf shape.
  4. Add the glaze – Spread a generous layer of BBQ sauce over the top. This will create a sticky, caramelized coating as it bakes.
  5. Bake – Place the pan in the oven and bake for 45–55 minutes, or until the internal temperature reaches 160°F (70°C). A meat thermometer is the most reliable way to check doneness.
  6. Rest before slicing – Remove the pan from the oven and let the meatloaf rest for 10 minutes. This allows the juices to redistribute and keeps the loaf moist when sliced.
  7. Serve – Slice into thick pieces and serve warm with your favorite sides.

Notes

Serving Suggestions
Classic pairing: creamy mashed potatoes and roasted green beans.
Southern-style: cornbread, coleslaw, and baked beans.
Light option: crisp side salad with vinaigrette.
Leftovers: serve slices on toasted bread with extra BBQ sauce for a hearty sandwich.
Storage & Freezing
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
Freeze cooked meatloaf: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 325°F until heated through, or microwave individual slices.