BBQ Meatloaf

a sliced of BBQ glazed meatloaf on a plate with mashed potatoes and greens.

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5 from 1 review

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



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 


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.


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.