This Cowboy Meatloaf turns a classic comfort dish into a flavor-packed main event. It’s loaded with smoky bacon, sweet caramelized onions, and a tangy barbecue glaze for a truly satisfying meal. Perfect for a hearty dinner that feels like a special occasion.
Love Cowboy Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cowboy Meatloaf
- Layered flavor: Smoky bacon, sautéed veggies, and tangy glaze create a symphony in every bite.
- Perfect texture: Crispy, caramelized crust outside with a moist, tender interior.
- Complete meal: Protein and veggies bake together for a hearty, well-rounded dinner.
- Great leftovers: Flavors meld overnight for even better sandwiches the next day.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 cloves garlic, minced
- 900 g ground beef (80/20 blend is ideal for moisture)
- 170 g breadcrumbs (I like panko for a lighter texture)
- 2 large eggs, lightly beaten
- 60 ml milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 6 slices thick-cut bacon, cooked and crumbled
- 120 ml barbecue sauce, plus more for glazing
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Tools: A large mixing bowl, a skillet, a standard 9×5 inch loaf pan or a rimmed baking sheet, and a small bowl for the glaze.
Notes: Don’t skip sautéing the onions and peppers—it builds a deep, sweet flavor base. A fattier ground beef keeps the meatloaf juicy.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean beef. A little fat is your friend here! The 80/20 blend (80% meat, 20% fat) provides the moisture and flavor that makes this meatloaf so incredibly satisfying. If you use a leaner blend, you risk a drier texture.
- Why cook the veggies first? Sautéing the onion and bell pepper until they’re soft and sweet is a game-changer. It removes their raw bite and adds a wonderful caramelized depth that you just can’t get from adding them in raw.
- Handle the meat mixture gently. When you’re combining everything, mix just until the ingredients are incorporated. Over-mixing can make the meatloaf tough and dense. Use your hands—it’s the best tool for the job.
- Let it rest before slicing. I know it’s tempting to cut right in, but letting the meatloaf rest for about 10 minutes after it comes out of the oven allows the juices to redistribute. This means you’ll get neat slices instead of a crumbly mess.
How to Make Cowboy Meatloaf
Step 1: Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook them for about 7-8 minutes, stirring occasionally, until they’ve softened and taken on a little color. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool slightly—this is important so it doesn’t start cooking the eggs when you mix everything.
Step 2: In your large mixing bowl, combine the ground beef, breadcrumbs, slightly beaten eggs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and black pepper. Now, add the slightly cooled onion and pepper mixture, the crumbled bacon, and that 120 ml of barbecue sauce. Using your hands, gently mix everything together. The trick is to mix just until everything is evenly distributed. You should see all the ingredients are combined, but don’t squeeze or overwork the meat.
Step 3: Transfer the meat mixture to your loaf pan, or if you prefer a loaf with more crusty surface area, shape it into a 9×5-inch loaf on a rimmed baking sheet lined with parchment paper. I often use the baking sheet method for more of that delicious glazed exterior. Pat it gently to form a nice, even loaf shape.
Step 4: Place the meatloaf in the preheated oven and bake for 30 minutes. This initial bake will set the shape and start the cooking process. After 30 minutes, carefully remove it from the oven. You’ll see some rendered juices—that’s a good sign! Now, generously brush the top and sides with more barbecue sauce. This is your glaze, and it’s what creates that iconic, sticky, flavorful crust.
Step 5: Return the meatloaf to the oven and continue baking for another 25-30 minutes. The total cook time should be around 55-60 minutes. To check for doneness, an instant-read thermometer inserted into the center should read 70°C (160°F). The top should be beautifully glazed and caramelized.
Step 6: Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part: let it rest on a cutting board or your stovetop for a full 10 minutes before you even think about slicing it. This resting period allows the juices to settle back into the meat, ensuring every slice is moist and holds its shape.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat in oven at 180°C (350°F) for 15–20 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are perfect for soaking up any extra glaze and juices from the meatloaf.
- Buttery Corn on the Cob — The sweet, crisp corn provides a lovely freshness and a beautiful color contrast to the rich, savory meatloaf.
- A Simple Green Salad with a Tangy Vinaigrette — The sharpness of the dressing helps cut through the richness of the dish, balancing the entire meal perfectly.
Drinks
- A Bold Zinfandel or Malbec — These red wines have enough body and fruity notes to stand up to the smoky, savory flavors without being overpowered.
- A Cold Amber Ale — The caramel and toasty notes in the beer complement the barbecue glaze beautifully, making for a truly satisfying sip.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between bites, keeping everything tasting fresh and vibrant.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You’ve had a hearty, savory meal; now lean into the comfort with this classic dessert. The warm, spiced apples and cold ice cream are a dream.
- Pecan Pie Bars — A nod to the cowboy theme, these are rich, sweet, and wonderfully nutty. They’re a little easier to serve than a whole pie but just as delicious.
- Dark Chocolate Brownies — A rich, fudgy brownie is a crowd-pleasing finish that feels indulgent and satisfying after such a robust main course.
Top Mistakes to Avoid
- Mistake: Over-mixing the meatloaf. This is the number one way to end up with a tough, dense texture. Mix the ingredients just until they are combined—it’s okay if it looks a little messy.
- Mistake: Skipping the veggie sauté. Throwing in raw onions and peppers seems easier, but they release water as they cook and won’t develop that sweet, caramelized flavor that is so essential to the “cowboy” profile.
- Mistake: Not using a thermometer. Guessing if it’s done can lead to an undercooked or dry meatloaf. An instant-read thermometer takes the guesswork out and guarantees perfect results every single time.
- Mistake: Slicing immediately after baking. I’ve messed this up before too, and you end up with a loaf that falls apart. Letting it rest is crucial for those picture-perfect slices.
Expert Tips
- Tip: Use a baking sheet for more crust. If you love the glazed, caramelized exterior, skip the loaf pan and form the meatloaf free-form on a parchment-lined baking sheet. This maximizes the surface area that gets coated in that delicious barbecue glaze.
- Tip: Make a mini test patty. Before you shape the whole loaf, cook a tiny spoonful of the mixture in your skillet. Taste it! This is your chance to adjust the seasoning—add more salt, pepper, or even a dash of hot sauce if you like.
- Tip: Add a smoky twist. For an even deeper smoke flavor, use a smoked barbecue sauce or add an extra 1/4 teaspoon of smoked paprika to the meat mixture. A little goes a long way.
- Tip: For a cleaner slice, use a serrated knife. It might sound odd, but a bread knife glides through the meatloaf easily without squishing it, giving you those beautiful, clean slices for serving.
FAQs
Can I make Cowboy Meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit at room temperature for about 20-30 minutes before it goes into the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Let the meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For reheating, I strongly recommend using the oven (180°C / 350°F for 15-20 minutes) or a toaster oven to keep the texture from getting soggy. You can use the microwave in a pinch, but it will soften the crust.
Can I use a different type of ground meat?
You sure can. A mix of ground beef and pork is fantastic, or even ground turkey. Just be aware that if you use a leaner meat like turkey, you might want to add an extra tablespoon of olive oil or a splash more milk to the mixture to help keep it moist during the longer cooking time.
My meatloaf is always too wet and falls apart. What am I doing wrong?
This usually comes down to two things: too much liquid or not enough binder. Make sure you’re accurately measuring your milk and barbecue sauce. If your mixture still feels too wet, you can add another tablespoon or two of breadcrumbs to help absorb the excess moisture and hold everything together.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating it gently in the oven.
Cowboy Meatloaf
Make the best Cowboy Meatloaf with smoky bacon and a tangy BBQ glaze. This easy, hearty recipe is perfect for a comforting family dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
1 green bell pepper (finely diced)
-
2 cloves garlic (minced)
-
900 g ground beef (80/20 blend is ideal for moisture)
-
170 g breadcrumbs (I like panko for a lighter texture)
-
2 large eggs (lightly beaten)
-
60 ml milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1/2 tsp chili powder
-
6 slices thick-cut bacon (cooked and crumbled)
-
120 ml barbecue sauce (plus more for glazing)
-
1 tsp salt
-
1/2 tsp freshly ground black pepper
Instructions
-
Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook them for about 7-8 minutes, stirring occasionally, until they’ve softened and taken on a little color. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool slightly—this is important so it doesn’t start cooking the eggs when you mix everything.01
-
In your large mixing bowl, combine the ground beef, breadcrumbs, slightly beaten eggs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and black pepper. Now, add the slightly cooled onion and pepper mixture, the crumbled bacon, and that 120 ml of barbecue sauce. Using your hands, gently mix everything together. The trick is to mix just until everything is evenly distributed. You should see all the ingredients are combined, but don’t squeeze or overwork the meat.02
-
Transfer the meat mixture to your loaf pan, or if you prefer a loaf with more crusty surface area, shape it into a 9x5-inch loaf on a rimmed baking sheet lined with parchment paper. I often use the baking sheet method for more of that delicious glazed exterior. Pat it gently to form a nice, even loaf shape.03
-
Place the meatloaf in the preheated oven and bake for 30 minutes. This initial bake will set the shape and start the cooking process. After 30 minutes, carefully remove it from the oven. You’ll see some rendered juices—that’s a good sign! Now, generously brush the top and sides with more barbecue sauce. This is your glaze, and it’s what creates that iconic, sticky, flavorful crust.04
-
Return the meatloaf to the oven and continue baking for another 25-30 minutes. The total cook time should be around 55-60 minutes. To check for doneness, an instant-read thermometer inserted into the center should read 70°C (160°F). The top should be beautifully glazed and caramelized.05
-
Once it’s perfectly cooked, take the meatloaf out of the oven. This is the hardest part: let it rest on a cutting board or your stovetop for a full 10 minutes before you even think about slicing it. This resting period allows the juices to settle back into the meat, ensuring every slice is moist and holds its shape.06
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