BBQ Meatloaf and Grilled Fontina Cornbread Stacks.
How much do I love you today?
I’m going to try and convince you to eat meatloaf.
That much.
To be real, I’ve always been a lover of meatloaf. Like, always. Like back in the days when many pieces of my wardrobe had the initials B.U.M. blazing on the front, followed by one little word: equipment. Like back in the days when I’d lay on the peach carpet of my bedroom and read through a Seventeen magazine even though I was only thirteen. Riddle me that, parents.
The reason for that, the largely important reason, was because my mom made the best freaking meatloaf. The freaking best.
I wanted to change it up a little and go with a BBQ version, if only because the idea of curdled ketchup on top just wasn’t doing it for me that day. My mom is probably looking at this and thinking how horribly I ruined it, what with the BBQ sauce and all.
Well, she probably didn’t even make it past the title, let alone to the first picture. BBQ sauce, what what?
It’s working on this little slider of meatloaf. Trust me.
Also, side note, every single darn time I type “meatloaf,” I end up typing “meatload.” It’s terrible. And makes me giggle like a five year old boy.
Also, second side note, meatloaf is ugly. It’s pretty impossible to make it look pretty. It’s a nightmare to photograph. In a sense, though, who the heck would think that LOAVES OF MEAT would be beautiful? Right. Why would anyone call this a loaf of meat? Couldn’t they come up with a better, less foul sounding name?
It better thank its lucky stars that it’s wildly delicious.
This is a semi-high maintenance recipe. I mean, do you really need to bake a loaf of cornbread, wait for it to cool completely, slice it up, then grill it in butter until toasty?
Ummm.
Yes. You do.
Okay, not really. But yes you do. In the instance that you decide not to do all that work – work I clearly did before having a child because frankly I have no idea how I’d manage this meal during my current days here – the cornbread is still out of this world. It is SO ridiculously cheesy. In, like, the cheesy way and the CHEESY way.
I like to bake it in a loaf pan. Makes me feel different. Also makes it quite perfect for throwing in the toaster the next morning as well as the perfect vehicle for slathered butter after it’s toaster ride.
I don’t know what I like more – the toasty stacks with meatloaf on top or the breakfast version after a long night’s sleep. I’m gonna go with BOTH. Because I can.
Absolute comfort food.
It’s such a fun little meal and yeah, while the slider stack of beef is sort of adorable and endearing and makes eating all about the cute “experience,” if you’re running around like a chicken with your head cut off, this is totally doable as… like, regular food. Like make the meatloaf sliders and a loaf of cornbread and throw ’em on a plate and DEVOUR.
Seriously so dreamy.
BBQ Meatloaf Sliders and Grilled Fontina Cornbread Stacks
Ingredients
fontina cornbread
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 8 ounces fontina cheese, freshly grated
- 3 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
BBQ meatloaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 slices bread, toasted and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon worcestershire sauce
- 3 tablespoons tomato sauce
- 3 tablespoons BBQ sauce
- 1 large egg, lightly beaten
meatloaf topping
- 1/2 cup BBQ sauce
- 3 tablespoons tomato sauce
- fresh herbs, like parsley for sprinkling
Instructions
fontina cornbread
- Preheat the oven to 375 degrees F. Spray a 9×5 loaf pan with non-stick spray.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Stir in the grated cheese. In a small bowl, whisk together the milk and eggs. Add the milk and eggs to the dry ingredients, mixing until combined. Stir in the butter, mixing until the batter is somewhat smooth but just combined. Pour the batter into the loaf pan, then place pan on a baking sheet and bake for 35 to 45 minutes, or until the top is golden and the bread is set. Let cool completely, then remove from the pan and cut into slices.
- To grill the cornbread, add a bit of butter to a griddle or skillet over medium heat and gently place the cornbread in the skillet. Cook on both sides until golden and toasty. Serve immediately with the meatloaf of top!
BBQ meatloaf
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Heat a skillet over medium-low heat and add the olive oil and butter. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Remove the skillet from the heat.
- Place the beef in a large bowl along with the crumbled toast, salt, pepper, worcestershire sauce, tomato and BBQ sauces, egg and onion (I dump all contents from the onion skillet into the bowl, including leftover butter/oil). Use your hands to gently combine the mixture and bring it together, evenly distributing the ingredients but trying not to overmix. Form the mixture into sliders – depending on how large you will get 8 to 12 sliders. I make mine about 2 inches in diameter and slightly less than 1 inch thickness. Place the sliders on the baking sheet. Bake for 15 minutes, then remove them from the oven and spoon 1 to 2 tablespoons of the topping on them. Bake for another 10 to 15 minutes, then remove from the oven and serve over the cornbread. If desired, you can heat up the topping and drizzle extra on top of the meatloaf!
Did you make this recipe?
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59 Comments on “BBQ Meatloaf and Grilled Fontina Cornbread Stacks.”
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Oh please, B.U.M. was totally ynarly! Awesome. Rad. Who wasn’t wearing B.U.M. equipment clothes? Ha. Seventeen Magazine, didn’t really read that. Meatloaf, no convincing needed. I’m a meat eating loving guy and I love this. And my dad would like it too, the wife might need just a tad convincing though!
This “meatload” looks like it’s worth the effort!
BBQ goodness and buttery cornbread, perfect!
I was reading this wondering how you ever could find the time to make a dinner like this with a little baby around, and then you answered my question. :) I have to admit that I’ve never, ever liked meatloaf, but you have a way of making it sound more appealing. Plus, bbq sauce and cornbread? Yes, I love those.
I had such a giggle at being thirteen and reading seventeen mag. :)
I’m luuurving this recipe – cheese, meat and bread! C’mon already!
Maybe it’s a ‘mom thing’ because I swear my mom makes the best meatloaf, too!
The cooked ketchup on top is my favorite part! I always fight for the end piece to get a wee bit more of it. :)
Quick question: I’m assuming the two garlic cloves are sautéed together with the onion? They’ve gone missing from the instructions…
oops so sorry – yes, add it in right after the onion cooks. fixed it – thanks!
I don’t know WHAT you’re talking about, the meatloaf sliders look like they photographed beautifully to me… then again, all the pictures you take are gorgeous so I’m not surprised!
thank you! that really means a lot to me!
Life confession: I’ve never had meatloaf!!!!! (Insert shocked hand to face emoji!.)
WHAT.
This idea, this wonderful idea of BBQ meatloaf on grilled cheesy cornbread is GENIUS. I feel like I can smell the crispy fontina cheese from here! Delicious idea, can’t wait to try it!
Grilled cornbread! Now THAT’s a great idea!
A completely elevated leftover meatloaf sandwich. I mean, there will ALWAYS be a place for a slice of cold meatloaf on toasted Wonderbread slathered in mayo, but this makes it… next level. And I imagine the leftovers of this elevated leftover meatloaf sandwich would be next NEXT level!
YES. yes yes yes.
You found a way to make meatloaf look totally delicious!! Plus also, BBQ sauce instead of ketchup? YES!!!
Every time I type “marathon,” I always type “marathong” and laugh like a middle school boy. Every time!
Your meatload looks delicious. But I might just make grilled fontina cornbread stacks for a snack. Especially since I went to type “stack” and wrote “snack” instead. The senility is setting in early.
ummm that totally happens to me too. ha!
Meatloaf AND cheesy grilled cornbread?! I’m dying. Love it!
Love that you had the courage to tackle styling and photographing meatloaf! I mean, if you can make meatloaf look this lovely, everything else is a piece of cake (maybe even chocolate cake?) Now it’s 8am and I could really go for a slab of meatloaf!
So creative, I absolutely love it! Perfect idea to class up an old favorite.
truth time? I CANT get behind meatloaf, it was my least favorite meal as a kid and I just… ughh… I don’t know how to like it.
BUT! those cornbread stacks? come. to. MAMA. and like the resourceful little chickie that I am, I’ll just slop a meatball on top instead ;)
Thank you for continuing to acknowledge that cooking nice meals while having little kids is nearly impossible. I look forward to when you develop new recipes based solely on your need for a quick meal :)
Oh my goodness!!! That is total comfort food right there!
Looks divine!! Meatloaf doesn’t get the attention it deserves. Done well, its easily one of my favorite comfort foods. And this looks like it is done very, very, well!
Taylor
http://tspoonfulofsugar.com
This looks great. Will definitely give it a try. I think this would work great when you have leftover cornbread and want to make a meal of it.
On a related note, instead of the milk in your cornbread, use cream. This makes a huge difference. *Huge*
Let me also applaud you on the constant updates, even after your sweet baby came!
BEST meatloaf ever!!
I’m not a traditional meatloaf fan, because of the ketchup. This BBQ version definitely looks and sounds amazing. A must try recipe for sure!
Ohhhh this looks so good, Jessica! Love. Love. LOVE!
I used to despise meatloaf, not having tried it mind you. And then I did and was in love. This looks amazing.
My dad always makes the BEST meatloaf–and he has always used BBQ sauce instead of ketchup. It’s my favorite food. Seriously. I’ll definitely have to try it with the cornbread!!
Your meatloaf looks ADORABLE! great pics of “loaves of meat”! Thanks for the awesome idea of cornbread in a loaf pan, LOVE the idea of toasting it. IF you have leftover meatloaf, throw an over easy egg on top for breakfast with that cornbread toast- DELISH!
Today just got a whooole lot better after seeing this post!
I’ve always loved meatloaf. But I have to stick with your mom on the ketchup…there’s nothing like it once it caramelizes on top of the loaf…andthen it’s sort of like bbq sauce anyway, right? Best part, definitely.
Too funny. I absolutely love meatloaf. But, the only time I dare eat it is when it’s homemade. Something about processed meatloaf seems to cross the line for me. My mom used to make meatloaf with a cheese/bread/egg mixture in the middle. Even better is that she calls it Feetloaf. In no way does this name make it any better, but my mouth still waters. More than I like to admit.
What a great post. Can’t wait to read more.
This looks amazing!!
I don’t know how, but you somehow managed to make meatloaf look really good! I like it, but I”ve never though it looked good before. But those cute little cornbread stacks?! Yum! Pinned!
I know its not cool to say it, but I love meatloaf. Its so yummy. This updated version looks even better!
Kari
http://www.sweetteasweetie.com
Great recipe! I made it last night for dinner but as a whole loaf (baked for about 55 mins), and my husband loved it! We will definitely be repeating it in the future. Thank you! Also, Max is a cutie pie!
Just wow. Cheesy buttery grilled cornbread? You could’ve stopped right there, and you would have had me. But tiny BBQ mini-meatloafs? Yes. Just yes please.
As a kid, meatloaf was one of my favorite meals that my mom would make. I was super picky, she would have to make one without peppers and onions and one with vegetables. Now, I’ve grown more found of vegetables. My grandmother wraps her meatloaf in bacon…How about that? Although I don’t eat ground beef, I think I could substitute ground turkey into these sliders. Total win!
Mmmmmmmmmmmmmmmmmmm smokey meatloaf and cornbread HEEELLLLSS-YEEAAA lol
I also giggled when I read “meatload” :) I love this recipe!! So fancy!
Jillian
It’s funny because I didn’t really like meatloaf as a kid, but once I got older I started craving it! This looks delicious and well worth the effort.
This looks AMAZING. Do you think I can cook the meatloaf as a… Loaf and then just serve a big slice of it on top of a big slice of corn bread? Big appetites around these parts.
Tried this recipe last night and it was excellent. The only thing I would do different next time would be to slice the cornbread thicker maybe 1 1/2 “. I also added diced jalapeños as a topper in addition to the BBQ sauce. Thank you!
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If I wanted to sub panko for the crubmled, toasted bread slices, how much would I use? Can’t wait to try this!
I saw this recipe and fell in love but being gluten free — it didn’t stop me. Instead of the flour, I used all purpose gluten free flour – Bob’s Red Mill. I used stevia instead of sugar although next time I’ll try coconut palm sugar or xylitol.. I wanted it sweeter. The toasted bread crumbs in the meat, I used some gluten free rice crackers (I can’t do bread crumbs because I’m allergic to yeast) and it worked well! My husband thought it was delish and I did too. It was a weird combo the meatloaf and cornbread BUT it worked out perfect. Wow. Thank you!
Hey Jessica,
I plan on making this meatloaf for dinner tomorrow night. Do you think I could make the cornbread tonight and just grill before ready to serve tomorrow?
definitely!
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