Ingredients
Scale
- 1 tablespoon unsalted butter
- 1/2 cup minced onion
- 1/2 green or red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon toasted ground cumin seed
- 1 1/4 lbs lean ground beef
- 3/4 lb ground pork
- 1 1/2 cups dry breadcrumbs
- 1/4 cup tomato-based barbecue sauce
- 3 tablespoons sour cream
- 1 tablespoon Worcestershire sauce
- 1 large egg
- Milk, as needed
- Additional barbecue sauce (optional, for topping)
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). - Cook the vegetables:
Melt the butter in a heavy skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened. Stir in black pepper, cayenne, salt, and cumin, cooking for another 2–3 minutes. Transfer the mixture to a large bowl and let cool slightly. - Mix the meatloaf:
Add the ground beef, ground pork, breadcrumbs, barbecue sauce, sour cream, Worcestershire sauce, and egg to the bowl. Mix thoroughly with your hands. If the mixture feels too dry, add milk 1 tablespoon at a time until it reaches a moist but not soupy consistency. - Shape the loaf:
Mound the meat mixture into a 9×5-inch loaf pan, smoothing the top. - Bake the meatloaf:
Bake uncovered at 350°F for 40 minutes. Increase the oven temperature to 400°F and continue baking for 20–30 minutes, or until the internal temperature reaches 160°F (71°C). - Optional glaze:
During the last 10 minutes of baking, brush the top with additional barbecue sauce if desired. - Rest and serve:
Allow the meatloaf to rest for 5–10 minutes before slicing. Serve hot, or use leftovers for sandwiches or stuffed peppers.
Notes
- For a smokier flavor, use chipotle barbecue sauce.
- Substitute ground turkey or chicken for a lighter version.
- Pairs well with mashed potatoes and roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 1 hour