Meatloaf reminds me of my childhood, its something I used to love making with my grandparents and we always used to experiment with fillings and flavours. I think my favourite used to be a lamb and mint version which had roasted potatoes inside, really must do that one again as love it, and I think it will be a hit with Shane too.
So this little recipe was an adaptation of the one I used to make as a little girl. The BBQ sauce recipe can be made in advance and stored in an airtight kilner jar and enjoyed for up to a week in the fridge.
Some recommended items from our kitchen for making this dish…
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- A 1lb loaf tin.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Pastry brush.
Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.
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Stuffed BBQ Meatloaf
- 250g 5% pork mince
- 250g 5% beef mince
- 1 beef oxo cube
- 3 heaped teaspoons So Easy Seasonings Steak rub
- 1 egg, beaten
- 8 slices bacon, fat removed
- 1 large onion, peeled and sliced
- 2 bell peppers, cut in half and deseeded
- 1 tin baked beans
- 500g passata
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 5 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 2 tablespoons sweetener
- 1 teaspoon chilli powder (optional)
- To make the BBQ sauce… Sweat the onion in a saucepan with a little water until translucent, don’t let them go brown and burn you want them soft hence adding water.
- Add all the other ingredients and bring to a boil, let simmer for 5 minutes. Either keep it chunky or blitz with a blender (allow to cool down before doing this stage).
- Preheat oven to 160°C fan.
- Line the sides of a loaf tin with the bacon so it is flapping over the top of the tin but touching the bottom of the inside of the tin, slightly overlapping each slice and alternating the slices with thickest part at the top then at the bottom so that its evenly covering the tin and set aside.
- In a bowl mix together the mince, seasoning, egg and oxo cube until well combined.
- Add half the mince mixture into the tin packing it down nice and tight and make a well in the centre bringing the mince up the sides along the bacon.
- Fill the well with the baked beans, onion and lay the peppers across the top of the filling.
- Add the remaining mince over the top and make sure the filling is nicely sealed in.
- Fold the bacon over the top of the meatloaf making sure its all covered.
- Cover with tin foil (shiny side down) and bake in the oven for 1 hour.
- Take the meatloaf out the oven and remove the foil, at this point the meatloaf should have started to come away from the sides of the tin.
- Carefully remove the meatloaf and place on a baking sheet, add the BBQ sauce on the top and cover the sides too (I use a pastry brush to do this but a knife or back of a spoon will do).
- Place the meatloaf back in the oven for 15 minutes until the BBQ sauce has gone sticky and the juices run clear from the meat.
- Slice up and serve with salad or vegetables. Enjoyable hot or cold so perfect for picnics too.