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STUFFED COWBOY MEATLOAF RECIPE

Ines Kitchen
Stuffed Cowboy Meatloaf is the ultimate hearty main dish for meat lovers. Packed with ground beef and pork, this recipe comes together in minutes for a stress-free family dinner. Every slice reveals a gooey center of melted cheddar cheese and crispy bacon topped with a sticky sweet barbecue glaze.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Rimmed baking sheet
  • Foil (and wire rack, optional)
  • Large mixing bowl
  • Instant-read thermometer

Ingredients
  

Meatloaf

  • 2 pounds ground beef 80/20
  • ½ pound ground pork or breakfast sausage
  • 1 cup finely diced yellow onion
  • ½ cup finely diced green bell pepper optional
  • 2 teaspoons minced garlic
  • 2 large eggs
  • ¾ cup panko breadcrumbs
  • ⅓ cup milk
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons barbecue sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Stuffing

  • 1½ cups shredded cheddar cheese
  • ½ cup shredded pepper jack or more cheddar
  • 6 slices bacon cooked and crumbled
  • 2 to 3 tablespoons diced pickled jalapeños
  • 2 tablespoons sliced green onions optional

Cowboy glaze

  • ½ cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard or yellow mustard
  • 1 teaspoon apple cider vinegar

Instructions
 

  • Preheat oven to 375°F. Line a rimmed baking sheet with foil and spray lightly with nonstick cooking spray.
  • In a medium bowl, mix together cheddar, pepper jack, cooked bacon, jalapeños, and green onions. Set aside.
  • Optional but recommended: sauté onion and bell pepper in a skillet over medium heat for 3–4 minutes. Add garlic for 30 seconds. Cool 5 minutes.
  • In a large bowl, combine ground beef, ground pork, eggs, breadcrumbs, milk, Worcestershire, barbecue sauce, mustard, and seasonings. Add cooled onion mixture (or raw onion if skipping the sauté). Mix gently just until combined.
  • Turn meat mixture onto the prepared pan. Pat into a 10×12-inch rectangle, about ¾-inch thick.
  • Spoon filling down the center, leaving a 1½-inch border around all edges. Fold meat over filling and pinch seams and ends closed. Smooth the top.
  • Whisk glaze ingredients together. Brush a thin layer over the top of the loaf.
  • Bake for 45 minutes. Remove and brush on more glaze.
  • Bake 15–25 minutes more, until the center reaches 160°F. Add extra cheddar on top during the last 5 minutes if desired.
  • Rest 10–15 minutes before slicing and serving.

Notes

Dice the onion small for the best sliceable texture.
Don’t overmix the meat mixture—mixing too long can make meatloaf dense.
For clean slices, rest the loaf and use a sharp knife.