Classic Meatloaf with Blackberry BBQ Sauce

Servings

6

Prep Time

105 minutes

Cook Time

30 minutes

Cuisine

American

Category

Main Course

Meatloaf just got a major upgrade. This Classic Meatloaf with Blackberry BBQ Sauce takes everything you love about the traditional comfort food and adds a sweet, tangy twist that’ll keep you coming back for seconds. Made with 100% grass-fed ground beef, this meatloaf is hearty, flavorful, and perfectly balanced with a rich glaze of blackberry BBQ sauce that adds a pop of unexpected deliciousness. It’s easy to make, great for meal prep, and ideal for feeding a hungry crowd or just enjoying a cozy night in. Whether you're a meatloaf fan or trying it out for the first time, this recipe is a fresh take on a classic that’s sure to impress.


Ingredients

  • 2 lbs Thousand Hills Grass Fed Ground Beef 80/20

  • 8 oz Thousand Hills Pork Bacon

  • 1 cup onion, chopped

  • 1 tbsp rosemary, fresh

  • 6 cloves garlic, minced

  • 1 tbsp Worcestershire sauce

  • 3 eggs

  • 1 1/2 cup Milk

  • 1 cup bread crumbs

  • 1 1/2 tsp salt

  • 1 tsp black pepper

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  • 2 small onions

  • 4 cloves garlic

  • 2 cups blackberries

  • 1/2 cup brown sugar

  • 1 tbsp ginger, ground

  • 1 tsp cayenne pepper

  • Salt and pepper good pinch of each

Directions

  1. Place bacon in the freezer for 5 minutes, then chop into smaller pieces (the partial freezing makes cutting easier).

  2. Mix all ingredients in a big bowl. I found the best method is to just get your hands in there and mix.

  3. Bake at 350 F in a 5” x 9” pan or free form by hand onto a parchment lined baking sheet. Bake for 1 hour and 20 minutes or until the internal temperature reaches 155 F. Let rest out of the oven for 20-30 minutes before serving.

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  1. Place all ingredients in a food processor and blend until smooth.

  2. Then place sauce in a pan in the stove and simmer on low for 15-20 minutes.

  3. You can spread 1/2 cup or so on the meatloaf before baking. Use the rest of the warmed sauce on a plate before serving.