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BBQ Meatloaf.
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BBQ Meatloaf

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.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: bbq, beef, dairy free, ground beef
Servings: 10
Calories: 325kcal
Author: Tonje
Cost: cheap

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

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. 

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 470mg | Potassium: 340mg | Fiber: 1g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg