This is my ultra-simple Memorial Weekend Bake: just four ingredients, all tossed into one pan and left to get bubbly and caramelized in the oven while you handle everything else for the backyard gathering. It’s basically a cozy, meat-and-sauce casserole built around ground pork and chunky pieces of pre-cooked protein (think leftover grilled meat, sausage, or whatever mystery protein cubes you’ve got hanging out in the fridge or freezer). The top gets glossy and browned, the chunks stay tender underneath, and you can park it in the fridge hours ahead, then just bake when you’re ready. It’s not fancy, but it makes the house smell amazing and totally takes care of the “what’s for dinner?” question before guests even arrive.
I like to scoop this bake over fluffy white rice or buttered egg noodles so all the savory sauce has something to soak into. It’s also great with toasted buns or slider rolls if you want more of a backyard buffet vibe—just pile the pork and protein chunks right on top. Add a crisp green salad, coleslaw, or grilled vegetables on the side to balance the richness. A tangy pickle plate, corn on the cob, and a cold beer or sparkling lemonade round everything out for an easy Memorial weekend spread.
4-Ingredient Memorial Weekend Pork & Protein BakeServings: 6
Ingredients
1 1/2 pounds ground pork
2 cups bite-size cooked protein chunks (such as leftover grilled meat, cooked sausage pieces, or store-bought cooked meat cubes)
2 cups thick barbecue sauce (or your favorite thick, sweet-savory sauce)
1 cup shredded cheese (cheddar, Colby Jack, or mozzarella)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic or glass baking dish so the sauce doesn’t stick.
In a large skillet over medium-high heat, cook the ground pork, breaking it into small crumbles with a spoon, until it is fully browned and no pink remains, 7–10 minutes. If there is a lot of excess fat, carefully spoon off most of it, leaving just a thin coating for flavor.
While the pork cooks, cut your cooked protein into bite-size chunks if it isn’t already. Aim for pieces about 1/2 to 3/4 inch so they stay juicy but are easy to scoop and eat.
Transfer the browned ground pork to a large mixing bowl. Add the cooked protein chunks and pour in the barbecue sauce. Stir well until everything is evenly coated and the chunks are tucked into the saucy pork mixture.
Spread the mixture evenly into the prepared baking dish, pressing it down gently so there are no big air pockets. Sprinkle the shredded cheese evenly over the top to form a full layer that will melt and caramelize in the oven.
If you’re making this ahead, cover the dish tightly with foil or a lid and refrigerate for up to 8 hours before baking. When you’re ready to cook, remove it from the fridge while the oven preheats so the dish isn’t ice cold going into the oven.
Bake uncovered at 375°F (190°C) for 25–35 minutes, or until the edges are bubbling, the cheese on top is melted and browned in spots, and the center is hot and steamy. If you want extra caramelization on top, you can switch the oven to broil for 2–3 minutes at the end—watch closely so it doesn’t burn.
Let the bake rest for 5–10 minutes before serving. This helps the juices settle and keeps the protein chunks from falling apart when you scoop. Serve hot, spooned over rice, noodles, or with bread on the side.
Variations & Tips
You can tweak this four-ingredient base a bunch of different ways without adding prep work. For the cooked protein chunks, use whatever you have: leftover grilled chicken, steak, pork chops, sausage links, or even pre-cooked meatballs cut into pieces. If you want a slightly lighter version, swap part of the ground pork for ground turkey or chicken, but keep at least some pork for flavor and moisture. Any thick, sweet-savory sauce works in place of barbecue sauce: try a mix of ketchup and brown sugar, a smoky bottled sauce, or even a teriyaki-style sauce if that’s what’s in your pantry. Use whatever cheese melts well—cheddar will brown and crisp nicely, mozzarella gets stretchy, and pepper Jack adds a little kick. To keep it kid-friendly for a crowd, stick with a mild sauce and cheese, then set out hot sauce or chili flakes on the side. For food safety, always start with fully cooked protein chunks; if using leftovers, make sure they were cooled and stored in the fridge within 2 hours of cooking and used within 3–4 days. When browning the ground pork, cook it until there is no pink remaining and it reaches an internal temperature of 160°F (71°C). If you assemble the bake ahead and refrigerate, bake it within 24 hours and ensure the center is piping hot and bubbling before serving. Leftovers should be cooled quickly, stored covered in the refrigerator, and eaten within 3–4 days; reheat until steaming hot throughout.
