One of the sponsor products we received for #HotSummerEats which just wrapped up yesterday was some AMAZING fruit-based "not ketchup" sauces. I've had the pleasure of working with Not Ketchup a few times now and am always so impressed with their products (I actually finally caved and ordered the two flavors I haven't yet tried during sponsor events via Amazon so I could taste them all!)
I made some super yummy burgers with the Smoky Date sauce this time around, and decided to use some of the remaining sauce in a meatloaf. We visiting Southern Cross Guest Ranch just a couple weeks ago for a mini vacation and while we were there they served a broccoli stuffed meatloaf that was divine. I loved the way the broccoli soaked up the juices and flavor of the surrounding meat mixture and wanted to try to take that idea and run with it. I added a layer of melty gooey provolone cheese, more sauce for the top and of COURSE some bacon... because... bacon.
Smoky Date Cheesy Broccoli Stuffed Meatloaf
2 lbs ground beef
1/2 cup Not Ketchup Smoky Date sauce, divided
1 cup frozen broccoli, rinsed to thaw
2 slices provolone cheese
1/8 tsp pepper
1/2 cup Bob's Red Mill Rolled Oats
1/2 tsp salt
2 - 3 large strips bacon, cut to fit top of meatloaf
- Preheat oven to 350 degrees.
- Combine ground beef, 1/4 cup Not Ketchup Smoky Date sauce, black pepper, oats, salt, and egg. Mix until evenly combined.
- Layer half of the meat into a meatloaf pan. Make a small indentation along the middle and fill with the rinsed / thawed broccoli. Top with the cheese slices then press the remaining ground beef over the top to cover.
- Spread the top with the remaining 1/4 cup Smoky Date sauce, and layer bacon strips over the top of the sauce.
- Bake in preheated oven for 90 minutes, until meatloaf is cooked through and bacon has crisped.