Mix the ground beef, breadcrumbs, beaten eggs, finely chopped onion, minced garlic, smoked paprika, chili powder, Worcestershire sauce, and half of the barbecue sauce in a large bowl. Use a silicone spatula to combine everything until just incorporated, avoiding overworking the mixture.
Shape the mixture into a rough, rustic loaf—don't worry about perfect symmetry—just create a big, messy mound on your prepared baking sheet or in your loaf pan.
Bake the loaf in a preheated oven at 180°C (350°F) for about 45 minutes, until the top is dark, crusty, and smells smoky and savory.
Remove the loaf from the oven and brush the top generously with the remaining barbecue sauce, then return it to the oven for another 15 minutes to develop a sticky, crackly glaze and melt the cheese into gooey patches.
Check the doneness by inserting a probe or instant-read thermometer into the center; it should read around 70°C (160°F), and the juices should run clear when sliced.
Let the monster rest for about 10 minutes on a cutting board—this helps the juices settle and keeps the loaf intact when sliced.
Slice thick and serve with extra barbecue sauce or your favorite sides. The crust should be crispy and dark, with a juicy, flavorful interior that’s perfect for messy, satisfying bites.
