Recipe of the Week: BBQ Meatloaf Burger


  • 1 ½ lbs. organic ground beef
  • 3 ounce french roll, processed into breadcrumbs in food processor (or roughly 2 cups loosely packed)
  • 1 egg, whisked
  • 2 cloves garlic, pressed through garlic press
  • ½ small onion, finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, flat-leaf parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup BBQ sauce
  • Brioche burger buns, toasted
  • Mayo
  • 8-12 strips crispy bacon
  • Crispy-fried Shallots


  1. Preheat the oven to 350°, and line a baking sheet with parchment or foil.
  2. Place the ground beef into a large bowl; add in the remainder of the ingredients up to and including the black pepper, and gently mix together with your hands just until well combined.
  3. Place the meat mixture onto the prepared baking sheet and hand-form into a meatloaf shape; brush about ¼ (heaping) cup of the BBQ sauce all over the meatloaf, then sprinkle on a little black pepper, and bake for about 45-50 minutes, or until cooked through; allow the meatloaf to rest for about 10 minutes.
  4. Slather on about ½ cup more of the BBQ sauce, then slice the meatloaf into medium-thick slices.
  5. Assemble the burgers by spreading a little mayo (if desired) onto both top and bottom bun; add a couple of slices of meatloaf (you can add a little more BBQ sauce, if desired), followed by a couple of strips of bacon and a sprinkle of some of the Crispy-fried Shallots; cover with top bun, and serve.

Recipe of the Week: Bacon Cheeseburger Meatloaf


  • 1 1/2 lb ground beef
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 3 tablespoons Worcestershire sauce
  • 3/4 cup ketchup
  • 1/2 cup diced pickles
  • 1 cup Progresso™ plain bread crumbs
  • 2 eggs
  • 1/2 lb sliced bacon
  • 2 cups shredded sharp Cheddar cheese (8 oz)


  1. Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
  2. In large bowl, add 1 1/2 lb ground beef, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, 1/2 cup diced pickles, 1 cup Progresso™ plain bread crumbs, and 2 eggs; use your hands to mix ingredients together. Set aside.
  3. Place bacon slices across loaf pan side by side. Place half of the meatloaf mixture in bottom of loaf pan; sprinkle with 2 cups shredded sharp Cheddar cheese (8 oz); and finally, place the rest of the meatloaf mixture on top.
  4. Fold hanging pieces of bacon over top. Bake about 1 hour or until meat thermometer inserted in center of loaf reads 160°F). Mix 1/2 cup ketchup and 1 tablespoon Worcestershire sauce; pour on top of meatloaf while still hot. Cool several minutes before serving.

Recipe of the Week: Meatloaf with Sriracha BBQ Sauce


  • 1 pound ground pork
  • 1 pound ground beef
  • 1/2 medium yellow onion, chopped small
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons ketchup
  • 2/3 cup plain dry breadcrumbs
  • 2 eggs
  • 1 cup Sriracha Barbecue Sauce


  1. Preheat oven to 350 degrees.
  2. Combine ground beef, pork, onion, garlic, salt, pepper, paprika, ketchup, breadcrumbs and eggs together in a bowl. Use your hands to mix well.
  3. Form into a large loaf. Carefully move to a baking sheet. Reform into a loaf if needed. Top with 1/3 of the Sriracha BBQ sauce. Bake in preheated oven 45 – 60 minutes. Remove from oven. Top with 1/3 more of the Sriracha BBQ sauce.
  4. Slice and serve alongside remaining Sriracha BBQ sauce.

Recipe of the Week: Bacon Wrapped Mini Meatloaves

  • 1 lb. 85% lean ground beef
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together the beef and spices. Divide into 8 equal portions.
  3. Line 8 muffin cups with bacon, so that each cup is circled by a bacon strip. Place each mini meatloaf inside the circle.
  4. Bake 30 minutes. Use tongs to transfer the cooked meatloaves to paper towels to drain, then serve