How much do I love you today?
I’m here to persuade you to try meatloaf—yes, really. I’ve loved meatloaf forever. It’s one of those nostalgic dishes tied to childhood memories: the comfort of home cooking, the steady scent of something warm in the oven, and the simple, satisfying flavor that never gets old.
The main reason is my mom’s meatloaf. She made the best meatloaf imaginable, and that memory sets a high bar.
For this version I wanted to shake things up with BBQ flavors—because sometimes traditional ketchup-glazed meatloaf just doesn’t feel right. I can almost hear my mom rolling her eyes, but trust me: a tangy, smoky BBQ twist works beautifully on these sliders.
They’re presented as little slider-sized loaves, and that change in format makes them feel playful and approachable.
Quick confession: every time I type “meatloaf” I accidentally type “meatload,” which never fails to make me giggle. There’s no denying meatloaf isn’t the prettiest dish—loaves of meat aren’t exactly photogenic—but looks aside, it’s comfort food at its finest.
This recipe is a bit involved if you want to do every step the way it’s written. The fontina cornbread is baked in a loaf pan, cooled, sliced, and then grilled in butter until toasty. Is that extra? Maybe. But it’s worth the effort—the cornbread is ridiculously cheesy and toasting it adds a perfectly crisp exterior that balances the tender meat.
I like the loaf pan because it yields slices that are easy to toast and slather with butter for breakfast the next day. The cornbread works equally well as a savory breakfast or the base for these meatloaf sliders.
These stacks are classic comfort food. The sliders are charming and a great way to serve meatloaf for company, but if you’re short on time, you can simply make the meatloaf sliders and a loaf of cornbread, plate them, and dig in.
They’re comforting, flavorful, and a little bit indulgent—exactly what you want on a relaxed weeknight or when you need a familiar, satisfying meal.
BBQ Meatloaf Sliders and Grilled Fontina Cornbread Stacks
Yield:
2 to 4
2 hrs
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Ingredients
Fontina Cornbread
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 8 ounces fontina cheese, freshly grated
- 3 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
BBQ Meatloaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 slices bread, toasted and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Worcestershire sauce
- 3 tablespoons tomato sauce
- 3 tablespoons BBQ sauce
- 1 large egg, lightly beaten
Meatloaf Topping
- 1/2 cup BBQ sauce
- 3 tablespoons tomato sauce
- fresh herbs, for sprinkling (optional)
Instructions
Fontina Cornbread
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Preheat the oven to 375°F. Spray a 9×5 loaf pan with non-stick spray.
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Stir in the grated fontina. In a separate bowl, whisk milk and eggs together, then add to the dry ingredients. Stir in the melted butter until just combined. Pour batter into the loaf pan, place the pan on a baking sheet, and bake 35–45 minutes, until golden and set. Cool completely, then remove and slice.
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To grill the cornbread, heat a skillet or griddle over medium heat with a bit of butter. Grill the slices until both sides are golden and toasty. Serve immediately with the meatloaf.
BBQ Meatloaf
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Preheat the oven to 375°F and line a baking sheet with parchment paper.
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Heat a skillet over medium-low and add olive oil and butter. Cook the diced onion until softened, about 5 minutes. Add garlic and cook 30 seconds more, then remove from heat.
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In a large bowl combine ground beef, crumbled toast, salt, pepper, Worcestershire sauce, tomato sauce, BBQ sauce, beaten egg, and the cooked onion and garlic (including any oil). Gently mix with your hands until combined, taking care not to overwork the meat. Form into sliders—about 2 inches wide and less than 1 inch thick—yielding 8–12 depending on size. Place on the baking sheet and bake 15 minutes.
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Remove from oven and spoon 1–2 tablespoons of the topping over each slider. Return to the oven and bake another 10–15 minutes, until cooked through. Serve the sliders over the grilled cornbread slices and drizzle extra warmed topping if desired. Sprinkle with fresh herbs to finish.
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I appreciate you so much!
Promise.