Cheesy BBQ Meatloaf

Ingredients

• 45 g (¾ cup)panko breadcrumbs
• 1 small (about 120 ml or ½ cup), gratedonion
• 1 largeegg
• 150 ml (½ cup plus 2 tablespoons), dividedbarbecue sauce
• 2 tablespoons (30 ml)chopped fresh parsley
• 2 teaspoons (10 ml)kosher salt
• 1 teaspoon (5 ml)garlic powder
• ½ teaspoon (2.5 ml)pepper
• 454 g (1 pound)ground beef
• 227 g (8 ounces)sharp white and medium Cheddar cheese cubes
• as desiredcrispy fried onions

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. 2

   Mix the meatloaf

   Put the panko in a large bowl. Add the grated onion and its juices, egg, 2 tablespoons of the barbecue sauce, parsley, salt, garlic powder and pepper, then mix well. Add the ground beef and gently combine with clean hands. Fold in the cheese cubes.

3. 3

   Shape and bake

   Shape the mixture into a loaf about 18 × 10 × 5 cm (7 × 4 × 2 inches) on the prepared baking sheet, tucking in any cheese cubes that are visible. Spread 60 ml (¼ cup) of barbecue sauce over the loaf. Bake for 45–55 minutes, or until the centre reaches 74°C (165°F).

4. 4

   Glaze and serve

   Set the oven to broil. Spread the remaining 60 ml (¼ cup) of barbecue sauce over the top and broil for 2–3 minutes, until bubbly and lightly browned. Leave to cool for 10 minutes before slicing. Garnish with crispy fried onions and serve with extra barbecue sauce on the side if desired.

What is cheesy BBQ meatloaf?

Meatloaf is a home-style dish made by shaping seasoned minced meat into a loaf and baking it. This version pairs beef with panko and Cheddar cubes, then coats the outside with barbecue sauce.

The recipe builds on a familiar American-style meatloaf rather than a single regional tradition. Its combination of a tangy-sweet glaze, savoury beef and pockets of melted cheese makes it especially suited to a comforting family dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 25g protein, 15g carbs, 25g fat.

The beef and Cheddar contribute most of the protein and fat, while the panko and barbecue sauce provide much of the carbohydrate. Serve a slice with plenty of vegetables and a modest portion of potatoes or another starchy side to balance the plate.

Why panko and grated onion work

Panko: these light breadcrumbs help bind the beef mixture without making it as compact as a heavy, tightly packed loaf.

Grated onion: grating distributes the onion through the mixture and adds its juices, so the flavour is spread throughout the meatloaf.

Handle the mixture gently

Beef: combine it with the seasoned panko just until mixed. Pressing or kneading too much can make the finished loaf dense.

Cheddar: fold the cubes in after mixing the beef, then tuck any pieces showing on the surface back into the loaf so they are less exposed during baking.

Shape and check for doneness

Loaf shape: aim for an even 18 × 10 × 5 cm (7 × 4 × 2 inches) form so it bakes at a steady rate. Keep it on the lined baking sheet as directed.

Doneness: the recipe gives a 45–55 minute baking window, but the key cue is a centre temperature of 74°C (165°F). Resting for 10 minutes after broiling makes the loaf easier to slice.

Layer the barbecue glaze

First coat: spread 60 ml (¼ cup) of sauce over the loaf before baking to give the exterior a barbecue flavour as it cooks.

Final coat: add the remaining 60 ml (¼ cup) before broiling. Watch closely for the stated 2–3 minutes, stopping when the glaze is bubbly and lightly browned.

What to serve alongside

Serve slices with a green vegetable, such as steamed green beans or a crisp salad, for a fresh contrast to the rich beef and cheese.

Potatoes or another simple side can make the meal more filling. Keep extra barbecue sauce at the table for anyone who wants more.

Recipe notes & tips

• Grate the onion finely so it blends easily into the panko mixture.
• Use clean hands to combine the beef gently rather than compacting it.
• Tuck exposed cheese cubes into the loaf before adding the first glaze.
• Use a thermometer to check the centre reaches 74°C (165°F).
• Keep a close eye on the loaf while broiling, as the glaze can brown quickly.
• Let the meatloaf rest for 10 minutes before slicing.

Variations

• Smokier glaze: choose a smoky barbecue sauce while keeping the same quantity.
• Herb variation: use another chopped fresh herb in place of the parsley.
• Peppery finish: add extra pepper to the beef mixture to taste.
• Cheese pockets: distribute the Cheddar cubes evenly through the mixture for cheese in more slices.
• Crispy topping: add the fried onions just before serving so they stay crisp.

Common mistakes to avoid

• Overmixing the beef: combine only until the ingredients come together to help keep the loaf tender.
• Leaving cheese exposed: tuck visible cubes into the mixture to reduce leakage during baking.
• Guessing the centre temperature: check with a thermometer and bake until it reaches 74°C (165°F).
• Broiling unattended: watch the glaze closely and stop when it is bubbly and lightly browned.
• Slicing straight away: rest the loaf for 10 minutes first so it is easier to cut.

How to store

Refrigerate leftover meatloaf in a covered container within 2 hours and use within 3–4 days. Reheat slices until piping hot throughout, in the oven or microwave; add extra barbecue sauce if desired.

Frequently asked questions