This recipe makes two meatloaves.  It freezes well and you might as well make two because you will dirty almost the same amount of pans!  The sweetness of the barbecue sauce adds a great flavor, along with the moistness of the roasted peppers!  Use Lean hamburger meat to make this a healthy meatloaf as well!  If you want only one meatloaf, just cut the recipe in half!  This is truly a “Comfort” food!img_1010

  • 3 lbs. lean ground beef
  • 1 sleeve saltines (crushed in the food processor)
  • 2 beaten eggs
  • 3/4 C milk
  • 3/4 C Heinz BBQ sauce Kansas City style-Sweet & Smoky
  • 1 C chopped onions
  • 1 C chopped green bell pepper
  • 2 T olive oil for frying
  • 12 oz. jar Roasted Peppers, chopped
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder


  • 1 C Heinz BBQ sauce Kansas City style-Sweet & Smoky
  • 1 T Worcestershire sauce
  • 1/2 C Ketchup
  • 1 T apricot jelly


Preheat oven to 350 degrees.  Have ready two 5 x 9 loaf pans, sprayed with cooking spray, set aside.   Cut onion and bell pepper into small dice, sauté in frying pan in 2 T of olive oil until softened, about 7 min.  Cut Roasted Peppers into dice size.

In a large bowl, combine the ground beef, crushed crackers, eggs, milk, BBQ sauce, saute’ onion & bell pepper, roasted pepper, pepper, & garlic powder.  Mix together with your hands until thoroughly combined.

Pour the mixture into two separate prepared pans and spread evenly.  Lightly brush the tops of the loaves with the glaze.  Place into the oven for 1 1/2 hours.  Halfway through the cooking, brush more of the glaze on the loaves.   Let meatloaves sit for 15 minutes before slicing.  Refrigerate leftovers  Freeze one for future meals or share with a friend!

Directions for Glaze:

Mix BBQ sauce, Ketchup, Worcestershire sauce, & jelly, combined until mixed thoroughly.  (Any leftover glaze can be use for dipping!)img_1011Processed with Snapseed.