Our new Diggy's Sweet & Spicy BBQ does double duty in this amazing meatloaf as flavor for the mixture and a tangy glaze! Get your comfort food on and make this tonight! Bonus, we made a loaf that serves 8, so it's perfect to serve for dinner then use the leftovers for weekday lunches. Yum!
1 tablespoon extra-virgin olive oil or avocado oil
1 cup finely diced onion
1 cup diced red or green bell pepper
1 cup finely chopped mushrooms
2 cloves garlic, minced
¾ teaspoon salt
1 large egg
½ cup dry breadcrumbs
½ cup Diggy’s Sweet and Spicy BBQ sauce, divided
2 pounds lean ground beef
- Heat oil in a large non-stick skillet over medium high heat. Add onion, pepper, mushrooms, garlic, salt and pepper and cook, stirring often until the vegetables are softened and starting to brown slightly, 5 to 7 minutes. Scrape into a large bowl to cool for 10 minutes.
- Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil and coat lightly with cooking spray.
- Add egg, breadcrumbs and ¼ cup Diggy’s Sweet and Spicy BBQ sauce to the vegetables and stir to combine. Add beef, and using clean hands gently knead into the breadcrumb and vegetable mixture. Form the beef mixture into a loaf on the prepared baking sheet, about 12-inches long and 5 inches wide. Spread the remaining ¼ cup Diggy’s Sweet and Spicy BBQ sauce over the top of the meatloaf.
- Bake the meatloaf until an instant read thermometer registers 165 degrees F in the center of the meatloaf, 40 to 50 minutes. Let rest at least 5 minutes before slicing into portions.