BBQ Meatloaf

I love a classic, and homemade meatloaf is at the top of the list. It’s comforting, hearty, easy to make, and keeps well. Make it ahead to bake later, save the leftovers for amazing meatloaf sandwiches, or freeze the slices for an easy dinner when life gets busy.

And this BBQ meatloaf checks all of those boxes, plus it’s tender and juicy with a deliciously tangy glaze brushed on top. Pair it with potatoes, rice, mac and cheese, or your favorite veggie on the side for a comforting and cozy dinner when it’s cold. It’ll give you all the good feels, I promise.

Ingredients

• Whole milk
• Large eggs
• Dried breadcrumbs – I use plain breadcrumbs, but if you have seasoned Italian breadcrumbs, those work great, too.
• Chopped onion – It’s best to finely chop the onion so it mostly disappears into the meatloaf. To make it easy, use a food processor to chop it up.
• Minced garlic
• Chopped fresh parsley
• Kosher salt and black pepper
• Dried Italian seasoning
• Paprika – You can also use smoked paprika to add a hint of smoky flavor.
• Red pepper flakes – There’s a small amount that adds a hint of heat. If you want a bigger kick, double the amount.
• Ground beef – 85% lean works best. If you go too lean, the meatloaf will turn out a little dry.
• BBQ sauce – Pick your favorite brand!
• Ketchup
• Brown sugar
• Worcestershire sauce 

How to Make It

You will need a 9×5″ loaf pan for this recipe. Lightly coat the inside with cooking spray so the meatloaf doesn’t stick. You can also line the pan with aluminum foil first so it’s easy to lift the meatloaf out once it’s done baking. If you do this, line the pan first and then spray the inside with cooking spray.

Combine the eggs, milk, breadcrumbs, onion, garlic, parsley, salt, pepper, paprika, and red pepper flakes in a large mixing bowl.

Add the ground beef and gently mix it with the breadcrumb mixture. I use my hands to do this – it makes it easy to mix without over-mixing. If you over-mix, your meatloaf will be too dense, so use a light hand and mix only until the meat mixture is combined.

Transfer the mixture to the prepared pan and gently press it in so the corners are filled, and the top is smooth.

Bake the meatloaf at 375°F for 30 minutes. While it bakes, mix the barbecue sauce, ketchup, brown sugar, and Worcestershire sauce in a small bowl.

After the meatloaf has baked for 30 minutes, spread the glaze over the top. Bake the glazed meatloaf for 20 minutes or until the internal temperature is 160°F.

Rest the meatloaf at room temperature for about 10 minutes before slicing and serving it.

Recipe Tips

Make ahead tips: You can prepare the meatloaf a day ahead. Press the meat mixture into the pan and then cover it with plastic wrap. You can mix the glaze, too, and store it in an airtight container. When you are ready to bake the meatloaf, let it stand at room temperature for 15 minutes before baking it. It may need a few extra minutes of baking time, too.

Baking tip: Use an instant-read thermometer to check the middle of the meatloaf – a thermometer takes all the guesswork away. When the temperature is 160°F, the meatloaf is done.

Leftover meatloaf: Store the leftovers in an airtight container. They will keep well in the refrigerator for three to four days. Or, you can wrap the slices in plastic wrap and pop them in a freezer bag. They will freeze well for a couple of months. Reheat the leftovers in the microwave or air fryer.

Side dish ideas: We love mashed potatoes, Parmesan potatoes, sweet potatoes, or rice on the side. Or – and this is a favorite comfort food dinner – serve it with baked mac and cheese.

I hope you give this recipe a try the next time you’re craving some serious comfort food!

Happy cooking,

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.

BBQ Meatloaf

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This homemade meatloaf has a tangy BBQ glaze and is so easy to make. It’s tender and loaded with flavor.

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Bake
• Cuisine: American

Ingredients

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For the Meatloaf

• Cooking spray
• ½ cup whole milk
• 2 large eggs
• 1 cup dried breadcrumbs
• ½ cup finely diced onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon dried Italian seasoning
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 2 pounds ground beef  (85% lean)

For the Glaze

• ¼ cup BBQ sauce
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• ½ teaspoon Worcestershire sauce 

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Instructions

How to Make the Meatloaf

1. Preheat the oven to 375°F and lightly grease a 9×5″ loaf pan with cooking spray.
2. Whisk the milk and eggs in a large bowl. Mix in the breadcrumbs, onion, garlic, parsley, salt, Italian seasoning, black pepper, paprika, and red pepper flakes.
3. Add the ground beef and gently mix to combine– you don’t want to compact the meat, or you’ll end up with a tough meatloaf.
4. Once combined, transfer the meat mixture to the prepared loaf pan and gently press the top into a smooth layer.
5. Bake the meatloaf for 30 minutes. While it bakes, make the brown sugar glaze.

How to Make the Glaze

1. Mix all of the glaze ingredients in a bowl. Set it aside until the meatloaf has baked for 30 minutes.
2. Once the meatloaf has been in the oven for 30 minutes, spread the glaze over the top. Place it back in the oven and continue baking it for 20 minutes or until the internal temperature is 160°F (insert the thermometer in the middle of the meatloaf).
3. Rest the meatloaf in the pan for 10 minutes. Remove it to a board and slice it into 1” pieces for serving.

Notes

You can prepare the meatloaf a day ahead. Press the meat mixture into the pan and then cover it with plastic wrap. You can mix the glaze, too, and store it in an airtight container. When you are ready to bake the meatloaf, let it stand at room temperature for 15 minutes before baking it. It may need a few extra minutes of baking time, too.

Store the leftovers in an airtight container. They will keep well in the refrigerator for three to four days. Or, you can wrap the slices in plastic wrap and pop them in a freezer bag. They will freeze well for a couple of months. Reheat the leftovers in the microwave or air fryer.

Nutrition

• Calories: 364
• Sugar: 8.8g
• Sodium: 467.1mg
• Fat: 19.7g
• Saturated Fat: 7.4g
• Unsaturated Fat: 9.3g
• Trans Fat: 1g
• Carbohydrates: 19.9g
• Fiber: 1.1g
• Protein: 25.3g
• Cholesterol: 125.1mg