BBQ Stuffed Meatloaf Open Face

BBQ Stuffed Meatloaf Open Face
32 servings


Ingredients Weights Measures
ground beef 8 lb. -
medium cracker meal 8 oz. 1 qt.
eggs - 8 each
onions, finely chopped 8 oz. 2 cups
KRAFT Thick & Spicy Barbecue Sauce, divided 2 lb. 3 cups
OSCAR MAYER Bacon, cooked, coarsely chopped - 32 slices
garlic, minced 1/2 oz. 2 Tbsp.
salt - 1 tsp.
black pepper - 1 tsp.
Cappicola ham, thinly sliced 1 lb. -
Pepper Jack cheese slices 1 lb. + 8 oz. -
Garlic Mashed Potatoes
potatoes, peeled, quartered 10 lb. -
PHILADELPHIA Original Cream Cheese, softened 1 lb. + 4 oz. -
milk 8 oz. 1 cup
roasted garlic, minced 1/2 oz. 2-1/2 Tbsp.
salt - 1 Tbsp.
Open-Face Sandwich
focaccia bread, 4-inch squares, grilled - 32 each
fresh parsley, chopped 1 oz. 1/3 cup
Fried onion straws -- 2 qt. + 3 cups
KRAFT Thick & Spicy Barbecue Sauce 1 lb. + 6 oz. 2 cups
tomatoes, chopped 6 oz. 1-1/3 cups
jalapeño peppers, finely chopped - 2-1/2 Tbsp.


MIX meat, crackers, eggs, onions, 1-1/3 cups barbecue sauce (or 1/3 cup barbecue sauce for trial recipe), garlic and seasonings until well blended.

PLACE 1/4 of meat mixture (or all of meat mixture for trial recipe) on full sheet of deli paper; pat into 11x8-1/2-inch rectangle. Arrange 1/4 of the cheese slices (or all of the cheese slices for trial recipe) over meat mixture, just to 1-1/2 inches from edges; top cheese with 1/4 each of the ham and bacon (or top cheese with all of the ham and bacon for trial recipe). Roll up tightly, starting at one of the short sides, while gently pulling deli paper away from roll. Place, seam-side down, in parchment paper-lined sheet pan (or in lined half-sheet pan for trial recipe). Repeat with remaining meat mixture, cheese, ham and bacon to make a total of 4 rolls (for full recipe).

BAKE in 375°F-convection oven 40 min., tenting loosely with foil if surface gets too dark. Meanwhile, cook Garlic Mashed Potatoes. Spread each meat roll with scant 1/2 cup of the remaining barbecue sauce. Bake an additional 8 to 10 min. or until done (160°F.) Let stand 5 min. before cutting each roll into 8 slices.

GARLIC Mashed Potatoes: Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Add cream cheese, milk, garlic and salt; beat with mixer until smooth. Keep warm and set aside.

FOR each serving: Place 1 focaccia square on serving plate; top with 1/2 cup Garlic Mashed Potatoes and 1/2 tsp. parsley. Place 1 Meatloaf slice over potatoes. Pour remaining barbecue sauce into squeeze bottle; use to drizzle about 1 Tbsp. over meatloaf. Top with 1/3 cup onion straws, 2 tsp. tomatoes and 1/4 tsp. jalapeno peppers.

Kraft Kitchens Tips

Substitute Gouda or Cheddar cheese for the pepper Jack cheese.
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