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Cheddar-Topped Barbecue Meat Loaf

Total Time

Prep: 20 min. Cook: 3-1/4 hours


8 servings

My family loves the bold barbecue flavor of this tender meat loaf. I love that it's such an easy recipe to prepare in the slow cooker. —David Snodgrass, Columbia, Missouri
Cheddar-Topped Barbecue Meat Loaf Recipe photo by Taste of Home


  • 3 large eggs, lightly beaten
  • 3/4 cup old-fashioned oats
  • 1 large green or sweet red pepper, chopped (about 1-1/2 cups)
  • 1 small onion, finely chopped
  • 1 envelope onion soup mix
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon barbecue seasoning
  • 1 teaspoon ground mustard
  • 1 cup shredded cheddar cheese


  1. Cut three 18x3-in. strips of heavy-duty foil; crisscross temperature them so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray.
  2. In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°.
  3. In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.

Nutrition Facts

1 slice: 356 calories, 17g fat (7g saturated fat), 154mg cholesterol, 1358mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 29g protein.

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