EBT-Friendly: 100% of ingredients

From Chef Matt Price

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The juiciest, most flavorful meatloaf you’ll ever make! Packed with Boursin garlic and herb cheese, grated veggies, and a sweet and tangy homemade glaze, this recipe is a total game-changer. Perfect for a comforting family dinner.

Ingredients:

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For Meatloaf

•   2 lbs 80/20 ground beef
•   5.2 oz Boursin garlic and herbs (1 box)
•   1/4 cup fresh parsley (diced)
•   1 unit bell pepper (diced, any color)
•   1 unit medium onion (grated)
•   2 tbsp sour cream
•   1-2 tbsp garlic paste (adjust based on your preference)
•   2 eggs (beaten)
•   1.5 cups bread curmbs

 

Seasonings

•   1 tsp smoked paprika
•   1 tsp Italian seasoning
•   1/2 tsp red pepper flakes (optional, for a kick)
•   all-purpose seasoning (to taste)

 

Saucr

•   1 cup BBQ
•   1 cup ketchup
•   1-2 tbsp tomato paste
•   2 tbsp tomato paste
•   2 tbsp dijon mustard
•   1 tbsp Worcestershire sauce
•   1/4 cup brown sugar
•   salt
•   pepper
•   smoked paprika

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare the vegetables: Roughly chop 1 bell pepper (any color) and 1 medium onion. Puree them in a blender or grate them on a box grater. Finely dice ¼ cup fresh parsley and set aside.
3. Make the meatloaf mixture: In a large mixing bowl, combine 2 lbs 80/20 ground beef. Crumble in 1 box (5.2 oz) Boursin Garlic and Herbs cheese. Add the grated/pureed bell pepper and onion, diced parsley, 2 tablespoons sour cream, 1-2 tablespoons garlic paste, 2 beaten eggs, and 1.5 cups bread crumbs. Season with 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes (optional), and all-purpose seasoning to taste.
4. 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 the mixture for 30 minutes.
5. Make the glaze sauce: In a small bowl, whisk together 1 cup BBQ sauce, 1 cup ketchup, 1-2 tablespoons tomato paste, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, ¼ cup brown sugar, and salt, pepper, and smoked paprika to taste. Set aside.
6. Shape the meatloaf: Transfer the chilled meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf (an oval shape if using a baking sheet), smoothing the top and sides. Season the outside with additional all-purpose seasoning and BBQ seasoning if desired.
7. Bake: Place the meatloaf in the oven and bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
8. Glaze: During the final 10-15 minutes of baking, brush the prepared glaze generously over the top and sides of the meatloaf. Return to the oven to finish baking.
9. Rest and serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meatloaf moist. Serve warm and enjoy!

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