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Mini Barbecue Meatloaves

American Entrée
25 min.
4 Servings
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Approximate Nutritional Information (Per serving): Calories 980, Fat 46g, Sat. Fat 21, Trans Fat 1g, Cholesterol 335mg, Sodium 3460mg, Total Carbohydrate 76g, Fiber 3g, Sugars 17g, Protein 67g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.

Ingredients:

  • 3 Giant Eagle large eggs
  • 1 cup Giant Eagle whole milk
  • 8 oz. Giant Eagle shredded mild Cheddar cheese, divided
  • 1 Tbsp. salt, plus more for boiling water
  • ¼ tsp. ground black pepper
  • ½ cup Market District Memphis-style barbecue sauce, divided
  • 1½ lbs. 96% lean ground beef
  • 1½ sleeves crushed Giant Eagle saltine crackers
  • 1 cup snap peas
  • 1 (24 oz.) pkg. Giant Eagle homestyle mashed potatoes

Directions:

Preheat oven to 450°F and bring a pot of salted water to a boil.

Combine eggs, milk, 6 oz. of the shredded cheddar cheese, salt, pepper and ¼ cup of the barbecue sauce. Add saltines, mix well and let sit 5 minutes.

Add the ground beef to the mixture and again, mix well. Shape into 6 oz. (¾ cup) balls and place into non-stick baking pan. Top each loaf with 2 teaspoons of barbecue sauce and a little shredded Cheddar.

Place meatloaves in oven and bake until 160°F internal temperature is reached, about 15 minutes.

While your meatloaves cook, submerge snap peas in boiling water and cook for 3-4 minutes. Cook mashed potatoes according to package instructions.

Serve meatloaves with mashed potatoes, snap peas and more barbecue sauce.