Try BBQ meatloaf as a tasty alternative to the popular classic dish. Juicy meatloaf is topped with a BBQ glaze for the ultimate family dinner.
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Meatloaf is an American family classic that people have enjoyed for dinner through generations. It's essentially a loaf made from ground beef, almost like a massive flavorful meatball.
This recipe includes a delicious BBQ glaze, which is a nice twist on the classic meatloaf. It makes 10 thick slices of juicy BBQ meatloaf, which is more than enough to feed a large family.
If you love this recipe, you might want to check out some other ground beef dinners, like air fryer hamburgers, beef and pork meatballs, or ground beef and cabbage skillet.
Ingredients
Ground beef: Use beef with a high fat content to produce a juicy, delicious meatloaf.
Eggs: Helps the meatloaf stick together and not crumble.
Breadcrumbs: Helps the meatloaf stick together, and also absorbs the juices from the meat and keeps the loaf nice and moist.
Garlic, onion, seasoning, bouillon cube: Add flavor to the dish.
BBQ sauce: A key ingredient in giving the meatloaf a tasty BBQ flavor. Also creates a sticky glaze to coat the meat.
💡 TIP! You can also add any other seasoning or spices that you like. See below for more flavor variations of the dish!
Instructions
Finely dice the garlic and onion. You can also grate them with a microplane, or use a food processor. Combine all the ingredients in a bowl until just combined - be careful not to over mix it.
Press the meat mixture into a loaf pan. Handle the raw meatloaf gently, as you don't want to overwork it.
Spread the BBQ sauce on top as a thick glaze. This will keep the meatloaf juicy, and add a lovely pop of flavor to the finished dish. Make sure that the entire top of the meatloaf is covered.
Cook the BBQ meatloaf in the oven at 360 °F / 180 °C / 160 °C fan oven for about 1 hour 15 minutes. Insert a meat thermometer into the middle of the meatloaf. It is cooked when it reaches an internal temperature of 155 °F / 68 °C.
Remove the meatloaf from the oven, and leave it to rest in the pan for about 10 minutes. This will allow the meatloaf to cook a little more, while also ensuring that the juices settle into the meat. This step is key to keeping the meatloaf juicy and delicious.
Use a large spatula to remove the meatloaf from the loaf pan, and place it on a chopping board. Slice it into thick slices, and serve immediately with your favorite side dishes.
Top tips
- Make your meatloaf in a loaf pan. This will keep the juices in the meat, and ensure that the meatloaf cooks evenly.
- Don't use lean ground beef. The fat keeps the beef juicy, and although we all love a bit of lean meat, this is not the recipe to keep things light.
- Use good quality breadcrumbs. The breadcrumbs will soak up the juices from the beef, and keeps the meatloaf moist. I like to use finely crushed fresh breadcrumbs, or panko breadcrumbs.
- Leave the meatloaf to chill for at least 10 minutes before removing it from the pan and slicing it. This gives the fat some time to settle in the meat, which results in a much juicier dish.
- You can replace some seasoning if you want, but I advise you not to omit it completely. The meatloaf should be well seasoned.
Serving suggestions
- Air fryer cauliflower - Lovely roasted cauliflower with plenty of flavor.
- Honey roasted potatoes - These sweet, crispy roasted potatoes are a perfect match for the sweet BBQ glaze.
- Slow cooker mashed potatoes - Creamy mashed potatoes are a classic side dish for meatloaf.
- Roasted broccoli and carrots - You can't go wrong with roasted vegetables.
- Lemon and garlic rice - Rice is an excellent side for meatloaf, and a great alternative to potato based dishes.
- Air Fryer Potato Wedges - Easy crispy potato wedges - make them in your air fryer while the meatloaf occupies the oven.
- Pear and Walnut Salad - A lovely, light side salad.
Variations
With vegetables: Add fnely diced carrots and celery to the meatloaf. The vegetables will give the dish a lot of colors and flavor.
Spicy: Add some finely chopped chili or jalapenos for a spicy version. My family loves spicy food, and this is a favorite!
Gluten free: Use gluten free breadcrumbs as a gluten free alternative. I would not recommend omiting the breadcrumbs, as the BBQ meatloaf will be very dry.
Turkey BBQ meatloaf: Use ground turkey in place of the beef. Keep in mind that turkey can cook different, and tends to be a lot more dry than beef.
With sausage: Add some mashed sausage meat to the beef mix. This wil add more fat to the meatloaf, and make it even more flavorful and juicy.
Leftovers
Leftover meatloaf will store well in an airtight container in a refrigerator for up to 3 days. Reheat the leftovers in an oven or microwave for a few minutes, and serve them warm with your favorite side dishes.
You can also freeze the leftovers for up to 12 months. I like to slice the meatloaf first, then freeze it down in portion sizes. Defrost and reheat before use. An excellent quick and easy dinner.
Frequently asked questions
No. I highly recommend using a loaf pan, as the meatloaf will cook more evenly and stay juicy. However, you can also make it without a pan.
No. Cooked ground beef will not hold its shape, so you will have to use raw beef.
Simply use BBQ sauce as a glaze on BBQ meatloaf. You can alternatively add some brown sugar if you want a more crispy, caramelized glaze.
Recipe
BBQ Meatloaf
Ingredients
- 2 lbs ground beef (1 kg mince), don't use lean
- 1 cup breadcrumbs
- 1 onion
- 2 eggs
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon basil
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 1 teaspoon dried thyme
- 1 beef bullion cube (or beef stock powder)
- 3 tablespoons BBQ sauce
BBQ glaze
- ½ cup BBQ sauce
Instructions
- Finely dice the garlic and onion. You can also grate them with a microplane, or use a food processor.
- Combine all the meatloaf ingredients in a bowl until just combined – be careful not to over mix it.
- Press the meat mixture into a loaf pan. Handle the raw meatloaf gently, as you don’t want to overwork it.
- Spread the BBQ sauce on top as a thick glaze. This will keep the meatloaf juicy, and add a lovely pop of flavor to the finished dish. Make sure that the entire top of the meatloaf is covered.
- Cook the BBQ meatloaf in the oven at 360 °F / 180 °C / 160 °C fan oven for about 1 hour 15 minutes. Insert a meat thermometer into the middle of the meatloaf. It is cooked when it reaches an internal temperature of 155 °F / 68 °C.
- Remove the meatloaf from the oven, and leave it to rest in the pan for about 10 minutes. This will allow the meatloaf to cook a little more, while also ensuring that the juices settle into the meat. This step is key to keeping the meatloaf juicy and delicious.
- Use a large spatula to remove the meatloaf from the loaf pan, and place it on a chopping board. Slice it into thick slices, and serve immediately with your favorite side dishes.
Video
Notes
- Make your meatloaf in a loaf pan. This will keep the juices in the meat, and ensure that the meatloaf cooks evenly.
- Don’t use lean ground beef. The fat keeps the beef juicy, and although we all love a little bit of lean meat, this is not the recipe to keep things light.
- Use good quality breadcrumbs. The breadcrumbs will soak up the juices from the beef, and keeps the meatloaf moist. I like to use finely crushed fresh breadcrumbs, or panko breadcrumbs.
- Leave the meatloaf to chill for at least 10 minutes before removing it from the pan and slicing it. This gives the fat some time to settle in the meat, which results in a much juicier dish.
- You can replace some of the seasoning if you want, but I advice you not to omit it completely. The meatloaf should be well seasoned.
- Leftover meatloaf will store well in an airtight container in a refrigerator for up to 3 days. Reheat the leftovers in an oven or microwave for a few minutes, and serve them warm with your favorite side dishes. You can also freeze the leftovers for up to 12 months.
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