BBQ Meatloaf
A juicy, smoky twist on the classic American comfort food. This BBQ meatloaf is glazed with tangy barbecue sauce, baked until perfectly tender, and sliced thick for a hearty dinner. Serve with mashed potatoes and green beans for the ultimate weeknight meal.
For 8 servings
- prep
Preheat the oven and prepare the pan.
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.
- mix · ~5 min
Soak the breadcrumbs.
In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until the milk is absorbed and the mixture becomes a thick paste.
TIPThis panade technique keeps the meatloaf incredibly moist and prevents it from drying out. - mix · ~2 min
Combine the meatloaf ingredients.
1.Add the ground beef, chopped onion, minced garlic, beaten egg, 1/4 cup of the barbecue sauce, Worcestershire sauce, smoked paprika, salt, and black pepper to the soaked breadcrumb mixture.2.Use clean hands to gently mix everything just until combined; overworking the meat will make the loaf tough.TIPMix with your hands on 'low speed' – cold hands help keep the fat from smearing. Stop as soon as no streaks of dry ingredients remain. - assemble · ~1 min
Shape the meatloaf.
Transfer the meat mixture into the prepared loaf pan. Press it in gently and evenly, smoothing the top to create a level surface. If using a baking sheet, form it into a free-form loaf roughly 9x5 inches.
TIPFor a free-form loaf, build the sides slightly higher than the center so the glaze pools nicely without running off. - bake · ~30 min
Bake the meatloaf covered.
Tent the loaf pan with aluminum foil and bake for 30 minutes. This traps steam and gently cooks the loaf without drying out the top.
- bake · ~30 min
Glaze the top and finish baking uncovered.
1.After 30 minutes, remove the foil and brush the remaining 1/4 cup of barbecue sauce evenly over the top of the meatloaf.2.Return the pan to the oven and bake uncovered for another 25 to 30 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).TIPPour off any excess grease that has pooled in the pan before glazing for a cleaner, stickier finish. - rest · ~10 min
Rest the meatloaf before slicing.
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute, making it easier to slice cleanly.
TIPIf you slice immediately, the juices will run out onto the board and the loaf may crumble. - serve
Slice and serve with extra sauce.
Transfer the meatloaf to a cutting board. Cut into 8 thick slices and serve warm with extra barbecue sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the milk-soaked breadcrumb mixture rest the full 5 minutes to form a panade that locks in moisture.
- 2Use 85% lean ground beef—leaner blends (like 93/7) produce a dry, crumbly meatloaf.
- 3Mix the meat with your hands, stopping as soon as the ingredients are combined to avoid a dense texture.
- 4For a free-form loaf on a baking sheet, build the sides higher than the center so the glaze stays on top instead of pooling on the pan.
- 5Pour off any rendered fat from the pan before glazing so the barbecue sauce clings to the meat instead of sliding off.
- 6Always let the meatloaf rest for 10 minutes after baking to allow juices to redistribute and ensure clean, intact slices.
Adapt it for your goals.
Turkey Meatloaf
Substitute ground turkey (93% lean) for beef. Add 2 tablespoons olive oil to the mixture to compensate for the lower fat content and keep the loaf moist.
Spicy ChipotleSpicy Chipotle
Swap the barbecue sauce for chipotle-honey sauce (puréed chipotles in adobo mixed with honey). Add 1/2 teaspoon cayenne to the meat mixture for a smoky, fiery kick.
Cheese StuffedCheese-Stuffed
Flatten half the meat mixture in the pan, layer with 1/2 cup shredded cheddar or pepper jack, and cover with the remaining meat. The melted cheese center adds richness and a savory surprise.
Gluten FreeGluten-Free
Replace breadcrumbs with 3/4 cup quick-cooking rolled oats or crushed gluten-free crackers. Ensure the barbecue sauce is labeled gluten-free.
Why this is on our healthy list.
High-Quality Protein
Ground beef provides complete protein, essential for muscle repair, immune function, and satiety.
Iron-Rich
Red meat is a rich source of heme iron, which your body absorbs more easily than plant-based iron, supporting healthy blood oxygen levels.
Naturally Low in Sugar
When made with a no-added-sugar barbecue sauce, this meatloaf offers a comfort-food dinner with minimized refined sugar.
B-Vitamin Boost
Beef and eggs supply B vitamins (B12, B6, niacin) that support energy metabolism and nervous system health.
Frequently asked questions
Dry meatloaf is usually caused by using lean ground beef (93/7 instead of 85/15) or overmixing the meat, which breaks down the proteins and squeezes out moisture. Stick with 85% lean and mix just until combined.
