This is not your mother’s meatloaf! Our BBQ Meatloaf will change everything you thought you knew about this classic dish.
My father had a particular disdain for meatloaf while I was growing up. Apparently, his mother had a not-so-great meatloaf recipe that she used repeatedly; thus, my dad was raised on icky meatloaf. So let’s just say I didn’t eat any meatloaf as a kid. My first experience with meatloaf was at a restaurant when I was in college, and that meatloaf rocked my world. It was so flavorful, juicy, and topped with sticky barbecue sauce. I never got a chance to eat my grandmother’s meatloaf, but it must have been really bad because every slice of meatloaf I’ve ever had has been great. Even the bad ones were still pretty good.
When I set out to find my own personal favorite meatloaf recipe, I knew I wanted it to be like that unforgettable first slice I had at the restaurant: sticky with barbecue sauce. Barbecue sauce improves everything it touches, including meatloaf.
In this recipe, barbecue sauce moistens and flavors the meatloaf itself and is also added to the top when it comes out of the oven. I have tried many meatloaf recipes, and this one outshines them all for me. The barbecue sauce keeps the loaf moist, and the added flavor from the sauce eliminates the need for a lot of other spices, so the recipe is fairly simple.
Is BBQ Meatloaf Healthy?
The star of the show in barbecue meatloaf is the 80/20 ground beef, which isn’t the healthiest ground beef out there. A fattier ground beef is necessary for a moist meatloaf. Besides the fat content, the ground beef provides essential nutrients like protein and iron. If you want to reduce the fat content, I suggest using 80/20 ground beef and ground turkey in equal parts, which should give enough fat content to keep the meatloaf moist. To make this recipe gluten-free, use gluten-free breadcrumbs and barbecue sauce, and find a gluten-free Worcestershire sauce that doesn’t contain malt vinegar. For a dairy-free loaf, use plant-based milk for the cow’s milk.
The Secret To Moist Meatloaf
A moist meatloaf typically comes down to breadcrumbs in most recipes, because breadcrumbs soak up the egg and other wet ingredients, distributing them throughout the loaf. This ensures that every bite has a tender texture. By acting as a binder, breadcrumbs help the meatloaf hold its shape while retaining moisture. This recipe has the added benefit of barbecue sauce in the loaf itself, which helps it stay moist, too. But there’s one technique I use to make sure that moisture is in every bit of the loaf. Mix the breadcrumbs with the wet ingredients first, before adding the meat! This gives the breadcrumbs a moment to absorb the egg, milk, barbecue sauce, and seasonings before the meat enters the chat.
That, and don’t overcook the meatloaf. That’s really all you need for a perfectly moist loaf.
How To Make Ahead And Store
To store your leftover meatloaf, wrap it in foil or place it in an airtight container, and keep it in the refrigerator for up to 3 days. You can also wrap the meatloaf in foil, put it in freezer-safe food storage bags, and freeze your meatloaf for up to 3 months.
Serving Suggestions
I love a classic meat-and-potatoes dinner, and meatloaf is perfect for that. I enjoy mine with a nice, buttery mound of Mashed Potatoes, a Baked Potato, or Crock-Pot Sweet Potatoes. It’s also perfect next to my favorite Oven-Roasted Vegetables or Roasted Russet Potatoes.
I really enjoy serving Sautéed Green Beans With Crispy Prosciutto or Air-Fryer Asparagus alongside meatloaf. Buttered noodles or Cilantro-Lime Instant-Pot Rice are also wonderful complements. The possibilities are endless, so pick your favorite sides!
Ingredients
- 1 cup breadcrumbs
- 1 large egg lightly beaten
- 1/2 cup milk
- 1/2 cup barbecue sauce plus extra for glazing
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds ground beef 80/20 mix
Instructions
- Preheat the oven to 375°F and lightly grease a 9 x 13-inch casserole dish.
- In a large bowl, combine breadcrumbs, egg, milk, barbecue sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well. Then, add the ground beef. Mix until just combined, being careful not to overmix.
- Transfer the mixture to the prepared casserole dish, shaping it into a wide loaf.
- Bake in the preheated oven for 45 minutes.
- Remove the meatloaf from the oven and spread additional barbecue sauce over the top.
- Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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