Bring classic meatloaf back into your life with an epic twist. Our “meat bomb” is packed with melted cheese, sautéed peppers, and savory bacon. The BBQ glaze and maple syrup-brushed bacon provide even more flavor, elevating this dish to the next level. Are your taste buds ready for the adventure?

  • 10 oz padron peppers or your favorite
  • 2 tbsp olive oil
  • salt & pepper
  • 2 rosemary sprigs
  • 12 oz bacon
  • 3 tbsp maple syrup
  • 1 tbsp BBQ seasoning
  • 2 camembert cheese wheels (6 oz each)
  • 1 cup shredded mozzarella cheese
  • 4 lbs ground beef
  • 1 onion, diced
  • 2 oz jalapeños, diced
  • 3 garlic cloves, minced
  • 1 tbsp chopped parsley
  • 2 tbsp BBQ sauce
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp olive oil

How To Make It

Step 1:

  • Wash and dry your peppers and then sauté the peppers and rosemary sprigs in olive oil. Season with salt and pepper. Sprinkle some rub on one side of the bacon. Fry the bacon, brushing it with maple syrup as it cooks.

Step 2:

  • Combine all the ingredients for the meatloaf. Line a bowl with plastic wrap and spread about two-thirds of the meatloaf mixture in it.

Step 3:

  • Put two-thirds of the bacon slices in the bowl. Remove the stalk from each pepper and place them on top of the bacon. Stack the camembert cheese wheels on top of the peppers. Spread the remaining bacon slices over the camembert.

Step 4:

  • Seal the meatloaf bomb with the rest of the meatloaf mixture.

Step 5:

  • Turn the meatloaf bomb over onto a greased or parchment-lined baking sheet and carefully remove the bowl and plastic wrap.

Step 6:

  • Brush BBQ sauce over the meatloaf and cook it at 325°F – 350°F for about 45 minutes on the grill. Then sprinkle the shredded mozzarella cheese on top, cover it, and continue cooking for another 15 -20 minutes until the cheese has melted.

NOTE: Our meat bomb was cooked on the grill, but you can also cook it in the oven at 325°F for about 90 minutes and get the same delicious results.