Are you hungry? I sure hope so! This Cowboy Meatloaf takes classic meatloaf to a whole new level of heartiness, packed with beef, pork, pinto beans, and melty cheddar cheese, all topped with BBQ sauce. It is comfort food with a cowboy and cheesy twist, perfect for family dinners or gatherings, or for any time you are craving something truly filling! Just like the cheddar cheese hidden inside adds a delicious surprise, I’ve got another meatloaf recipe with an even bigger twist—my Magic Meatloaf! Check it out!
Ingredients & Substitutions
- Meat: The secret to the perfect flavor and a tender meatloaf is using a combination of ground beef and ground pork. I like to use meat that is 80% lean and 20% fat (80/20) for the best meatloaf. For a leaner option, you could use ground turkey or ground chicken for either the beef or pork.
- BBQ Sauce: Some of the BBQ sauce will be added to the meatloaf mixture. The rest will go on top of the loaf (like a barbecue glaze). I have a delicious Kansas City-style barbecue sauce that would be perfect for this meatloaf recipe. Or, use your favorite brand or variety. Ketchup could work in a pinch.
- Vegetables: Let the sauteed onion and green bell pepper cool a bit before mixing the meatloaf ingredients. This helps prevent the heat from cooking the meat too quickly and ensures a well-mixed batter.
- Beans: To make this meatloaf extra filling, I added pinto beans. If you don’t have pinto beans, try black beans, kidney beans, or chickpeas (Garbanzo beans). You could also leave out the beans if preferred.
- Cheddar Cheese: Drum roll, please…the surprise inside this meatloaf is melted cheddar cheese! It adds creaminess and an extra layer of flavor! If you don’t have cheddar, try Monterey Jack, Pepper Jack (for a spicy kick), or mozzarella.
Can I Assemble Meatloaf Ahead Of Time?
Sure! For meal prep, assemble the meatloaf up to a day in advance. First, combine all the ingredients according to the recipe, then shape the meatloaf in your loaf pan or baking dish. Cover it tightly with plastic wrap or aluminum foil and refrigerate. You can keep it in the refrigerator for up to 24 hours before baking. When ready to bake, remove the meatloaf from the fridge, uncover it, and follow the baking instructions. You may need to add a few extra minutes to the baking time.
What To Serve With Meatloaf
Here are some delicious side dishes you could serve with a hearty cowboy meatloaf:
- Mashed Potatoes (I love my skins on mashed potatoes–perfectly rustic to go with the cowboy meatloaf!)
- Roasted vegetables like Brussels sprouts, parmesan green beans, roasted carrots, or roasted asparagus
- Cornbread (or cornbread muffins)
- Coleslaw
- German Cucumber Salad
Storing & Reheating Cowboy Meatloaf
To store leftover cowboy meatloaf, first, let it cool to room temperature. Next, wrap the leftovers in aluminum foil or place into an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat the meatloaf in the oven until heated through or microwave individual slices until warm. (Use a slice for a meatloaf sandwich. Yum!)
Can I Freeze Cowboy Meatloaf?
Yes, you can freeze meatloaf! Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Or, place it in an airtight freezer-safe container. You can freeze it for up to 3 months. To thaw, move it to the refrigerator overnight, then reheat in the oven at 350°F (175°C) or microwave individual slices until warm.
Cowboy Meatloaf
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- ½ green bell pepper, finely diced
- 1 teaspoon garlic, minced
- 2 pounds ground beef
- 1 pound ground pork
- 2 large eggs, beaten
- 1 cup (240 g) canned pinto beans, drained, rinsed
- 1 cup (108 g) plain breadcrumbs
- 1 cup (280 g) BBQ sauce, divided
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 cup (113 g) mild cheddar cheese, shredded
Instructions
- Preheat oven to 350°F. Set aside a large loaf pan (6 ½ x 10 inches) or a similar-sized pan.
- To a medium skillet over medium heat, add vegetable oil. Once hot, add the onion and green bell pepper, sautéing until softened, about 4-5 minutes.
- Add minced garlic and cook for an additional minute. Remove from the heat and let cool slightly.
- In a large bowl, combine the cooled vegetables, ground beef, ground pork, eggs, pinto beans, breadcrumbs, ½ cup of the BBQ sauce, Worcestershire sauce, chili powder, salt, paprika, and black pepper. Mix gently but thoroughly until just combined. Avoid overmixing to keep the meatloaf from becoming tough.
- Press half of the meat mixture into the prepared loaf pan, creating an even layer. Using the back of a spoon, make a shallow indentation in the center of this layer.
- Sprinkle the shredded cheddar cheese evenly within the indentation. Top with the remaining meat mixture, pressing gently to seal the cheese inside. Form into a loaf.
- Brush ¼ cup of the remaining BBQ sauce over the top of the meatloaf, reserving the rest of the BBQ sauce for later.
- Bake for 40 minutes. Carefully remove from the oven and brush with the remaining BBQ sauce.
- Return the meatloaf to the oven and bake for an additional 25-30 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Allow the meatloaf to rest for 5 minutes before slicing and serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I was pleasantly surprised by how flavorful this meatloaf turned out. The pinto beans added a nice texture, and the cheese melted perfectly in the middle. I’ll be making this again for sure!
Elizabeth
Wow, this meatloaf is impressive in size and flavor! Seriously, it is for the hungriest eaters, that is for sure!
Annabelle
This is great for a hungry crowd. Super moist, tender, and flavorful. The cheese is a nice addition.
Bella
I’m usually not a meatloaf fan, but this cowboy version changed my mind. The combination of spices and BBQ sauce really elevated it. It’s hearty and satisfying—perfect with mashed potatoes!
Selena
This was good–I loved the cheese in the middle. But, I think I will make it without beans next time.
Don’t know about the beans.