Meatloaf
If you’re looking for a comforting and flavorful meatloaf that stands out from the traditional recipe, you’ve come to the right place! This Make It Happen Meatloaf, made with ground beef and creamy Boursin cheese, is sure to be a hit at your dinner table. Let’s dive into this delicious recipe!
Servings: 8 servings
Equipment
Ingredients
For Meatloaf:
- 2 lbs 80/20 ground beef
- 5.2 oz Boursin Garlic and Herbs 1 box
- ¼ cup fresh parsley diced
- 1 unit bell pepper diced (any color)
- 1 unit medium onion grated
- 2 tablespoon sour cream
- 1-2 tablespoon garlic paste adjust based on your preference
- 2 eggs beaten
- 1.5 cups bread crumbs
* Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional, for a kick
- * All-purpose seasoning to taste.
* Sauce:
- 1 cup BBQ
- 1 cup ketchup
- 1-2 tbsps tomato paste
- 2 tbsps dijon mustard
- 1 tablespoon worcestershire sauce
- ¼ cup brown sugar
- * salt and pepper / smoked paprika
Instructions
Measure all of your ingredients.
- Roughly chop your bell pepper and onion. I prefer to puree mine in a blender or use a box grater. This technique ensures we get the flavor without big chunks of veggies in the meatloaf.
- Finely dice your parsley and set aside to add to the meatloaf mixture.
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Mixture
- In a large mixing bowl, combine the following:
- * Ground Beef: Add the 2 lbs of ground beef.
- * Boursin Cheese: Crumble in the entire box of Boursin garlic and herbs.
- * Diced Ingredients: Stir in the diced parsley, bell pepper, and grated onion.
- * Creamy Components: Add the sour cream and garlic paste.
- * Eggs: Pour in the beaten eggs.
- * Bread Crumbs: Add the bread crumbs to bind everything together.
Season to Perfection
- Sprinkle in the smoked paprika, Italian seasoning, red pepper flakes, and all-purpose seasoning.
- Use your hands or a wooden spoon to mix everything until just combined.
- Be careful not to overmix, as this can lead to a denser loaf.
- Refrigerate for 30 minutes.
Shape the Meatloaf
- Transfer the meat mixture to the prepared baking sheet or loaf pan.
- Shape it into a loaf, smoothing the top and sides.
- If using a baking sheet, form it into a nice oval shape.
- Season the outside with AP and BBQ Seasoning.
Bake
- Place the meatloaf in the preheated oven and bake for about 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
- If you want a nice glaze, you can brush a little ketchup or barbecue sauce on top during the last 15 minutes of baking.
Make your BBQ Sauce:
- Sauce:
- 1 cup BBQ
- 1 cup ketchup
- 1-2 tbsps tomato paste
- 2 tbsps dijon mustard
- 1 tbsps worcestershire sauce
- ¼ cup brown sugar
- salt and pepper / smoked paprika
- During the final 10-15 minutes, glaze the meatloaf and place back in the oven.
Rest and Serve
- Once done, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, keeping the meatloaf moist.
Notes
Internal Temperature: Always cook meatloaf to an internal temperature of 160°F. Use an instant-read thermometer for accuracy.
Moisture Tip: The key to moist meatloaf is not overmixing the meat. Mix just until ingredients are combined to avoid a dense, tough texture.
Make Ahead: Shape the meatloaf and refrigerate up to 24 hours before baking. Add 10-15 minutes to the cook time if baking from cold.
Freezing: Wrap baked and cooled meatloaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 518kcal | Carbohydrates: 46g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 971mg | Potassium: 614mg | Fiber: 2g | Sugar: 27g | Vitamin A: 673IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg
