How much do I love you today?
Let me convince you to try meatloaf — yes, meatloaf. I’ve loved it for as long as I can remember. My mom made the absolute best meatloaf, the kind that became family legend. That nostalgia is a big part of why I still adore it.
This time I wanted to switch things up with a BBQ twist — I wasn’t feeling the usual ketchup glaze. My mom might roll her eyes at the BBQ sauce, but the tangy-sweet glaze works beautifully on these little meatloaf sliders.
A small confession: every time I write “meatloaf” I accidentally type “meatload.” It’s childish but it still makes me laugh. And yes: meatloaf is an awkward-looking dish. It’s not built for Instagram perfection, but its taste more than makes up for any lack of glamour.
This recipe is a bit fussy, only because I insist on baking a loaf of fontina-studded cornbread, letting it cool completely, slicing it, then grilling the slices in butter until golden. Do you really need to do all that? If you want the full experience, yes — do it. The cornbread is cheesy in the best possible way and grilling it brings a toasty, buttery finish that pairs perfectly with the sliders.
I like making the cornbread in a loaf pan so the slices are perfect for stacking and also ideal for toasting the next morning with butter. The grilled cornbread and the meatloaf sliders are equally irresistible on their own, but together they’re comfort-food perfection.
These sliders are playful and slightly nostalgic, but if you’re short on time you can still make the meatloaf and serve it with slices of the cornbread without fussing over stacks. Prepare the sliders and a loaf of cornbread, plate them up, and enjoy. It’s an easy, satisfying meal that’s cozy and dreamy.
BBQ Meatloaf Sliders and Grilled Fontina Cornbread Stacks
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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, like parsley for sprinkling
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 the milk and eggs, then add to the dry ingredients and mix until combined. Stir in the melted butter until the batter is just combined. Pour into the loaf pan, place the pan on a baking sheet, and bake 35–45 minutes until golden and set. Let cool completely, then remove and slice.
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To grill the cornbread, melt a little butter in a skillet over medium heat. Add the cornbread slices and cook until both sides are golden and toasty. Serve warm under the meatloaf sliders.
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 the olive oil and butter. Sauté the diced onion until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds, then remove from heat.
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In a large bowl combine the ground beef, crumbled toasted bread, salt, pepper, Worcestershire, tomato sauce, BBQ sauce, beaten egg, and the cooked onion and garlic (including any butter or oil). Gently mix with your hands until just combined, being careful not to overmix. Form into 8–12 small sliders about 2 inches wide and under 1 inch thick and arrange on the baking sheet. Bake 15 minutes, then spoon 1–2 tablespoons of the topping over each slider and bake another 10–15 minutes until cooked through. Serve the sliders on grilled cornbread slices and garnish with fresh herbs if desired. Warm extra topping to drizzle over the meatloaf.
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I appreciate you so much!
Promise.