Meatloaf is one of those hearty comfort foods that people never forget. When done right, it is tender, juicy, flavorful, and wrapped in a sticky, glossy glaze that caramelizes beautifully in the oven. The meatloaf in your image shows exactly that: a dense, moist interior loaded with cheese and herbs, covered in a rich BBQ glaze that drips down the sides. This recipe recreates that perfect balance of flavors and textures.
This Cheesy BBQ Meatloaf combines beef, onions, garlic, vegetables, cheddar cheese, spices, breadcrumbs, eggs, and a bold sauce made of ketchup and smoky barbecue sauce. The result is a flavorful loaf that slices cleanly while remaining juicy. The inside is soft and cheesy, the outside is beautifully caramelized, and each bite is savory, smoky, slightly sweet, and deeply satisfying.
⭐ Ingredients
For the Meatloaf
- 900 g (2 lbs) ground beef (preferably 80/20 for juiciness)
- 1 cup shredded cheddar cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, minced (optional but recommended)
- ½ cup corn kernels (optional — matches the look in your image)
- 2 large eggs
- ¾ cup breadcrumbs or crushed crackers
- ½ cup milk
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder or cayenne (optional)
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons fresh parsley, chopped
For the BBQ Glaze
- ½ cup barbecue sauce
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard (yellow or Dijon)
⭐ Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 180°C (350°F).
Line a loaf pan with parchment paper for easy removal, or lightly grease it.
2. Prepare the Meat Mixture
In a large bowl, mix together:
- Ground beef
- Chopped onion
- Minced garlic
- Bell pepper
- Cheese
- Corn
These vegetables and cheese add moisture and flavor. The corn kernels, in particular, resemble the yellow bits visible inside the meatloaf in your picture.
Next, add:
- Eggs
- Breadcrumbs
- Milk
- Worcestershire sauce
- Herbs and spices
Mix gently with clean hands. The key is not to overwork the meat. Overmixing results in a dense, tough loaf instead of the tender texture you want.
You want everything combined without smashing the protein too much.
3. Shape the Meatloaf
Move the meat mixture into the loaf pan and spread evenly, pressing slightly to shape it.
Alternatively, you can shape it by hand and place it on a baking tray. However, using a loaf pan creates the compact, rectangular shape seen in your image.
4. Mix the BBQ Glaze
In a small bowl, whisk together:
- BBQ sauce
- Ketchup
- Brown sugar
- Vinegar
- Mustard
This glaze is sticky, glossy, and rich — perfect for creating that shiny coating that drips down the meatloaf when sliced.
5. First Bake
Bake the meatloaf uncovered for 45 minutes.
During this time, the meat will start firming up and releasing juices. Do not glaze yet — the sauce might burn if added too early.
6. Glaze the Meatloaf
After the first 45 minutes:
- Remove the meatloaf from the oven.
- Spoon or brush a generous layer of glaze all over the top and sides.
Return it to the oven and bake for another 20–30 minutes, depending on the size.
If the glaze looks dry, apply one more coat during the last 10 minutes.
You’ll know it’s done when:
- Internal temperature reaches 70°C / 160°F,
- The glaze looks glossy and caramelized,
- Juices run clear.
7. Rest Before Slicing
This is very important.
Let the meatloaf rest 10–15 minutes before slicing.
Slicing too early will cause it to fall apart and lose its juices.
Once rested, cut into thick slices.
You’ll see the juicy interior, with cheese, vegetables, and perfectly cooked beef — just like in your photo.
⭐ Side Dish Suggestions
The image shows a serving of creamy mashed potatoes. Here are options:
Creamy Garlic Mashed Potatoes
- 1 kg potatoes
- ½ cup milk
- 3 tablespoons butter
- Salt & pepper
- Garlic (fresh or powdered)
Mash until creamy with small lumps for texture.
Other Great Sides
- Steamed green beans
- Roasted vegetables
- Corn on the cob
- Rice pilaf
- Mac & cheese
⭐ Tips for a Perfect Juicy Meatloaf
1. Use 80/20 beef
Lean meat (90/10) will make the loaf dry.
2. Don’t pack the meat tightly
The more you press it, the denser it will become.
3. Add moisture-rich ingredients
Milk, eggs, onions, and cheese keep the inside soft.
4. Use a loaf pan
Gives the same thick shape as your image.
5. Rest before slicing
This keeps every slice neat and juicy.
⭐ Storage & Reheating
- Refrigerate for up to 4 days
- Freeze slices for up to 3 months
- Reheat in the oven (covered) at 160°C (325°F)
- Add extra BBQ sauce when reheating to prevent dryness
⭐ Variations
- Spicy version: Add jalapeños and hot BBQ sauce
- Cheese-stuffed: Place mozzarella slices inside the meatloaf
- Italian: Replace BBQ glaze with marinara and parmesan
- Turkey meatloaf: Use ground turkey, but add extra breadcrumbs and milk