BBQ Meatloaf
This comforting BBQ meatloaf is a simple combination of ingredients and seasonings with a tangy barbecue sauce topping. Prep for this tasty loaf is a snap!
Meatloaf is one of my favorite comfort foods, and I love to try different combinations and flavors. This BBQ meatloaf is outstanding, with a tangy, flavorful barbecue sauce added to the filling and topping. You can easily add texture to the loaf with more chopped veggies, or flavor it with different herbs and seasonings.
A blend of ground beef and pork keeps the loaf moist and flavorful, while a simple barbecue sauce topping adds just the right balance of sweet and savory. It’s the kind of easy, dependable dinner that feels familiar but still a little special.
With a short prep time and everyday ingredients, this meatloaf is easy enough for a weeknight but satisfying enough for a relaxed weekend dinner. Serve it with mashed potatoes, green beans, or a simple salad, and you’ve got a meal everyone will look forward to.
What You’ll Like About This Recipe
Classic comfort with bold flavor. This meatloaf delivers all the cozy appeal of a traditional loaf, but the barbecue sauce adds a tangy, slightly smoky finish that makes it stand out from the usual ketchup-topped version.
Moist, tender texture. The combination of ground beef and pork, along with softened breadcrumbs and milk, keeps the meatloaf juicy and tender without being dense or greasy.
Simple prep, reliable results. Everything comes together in one bowl with minimal hands-on time. The loaf bakes evenly and slices cleanly after a short rest, making it easy to serve.
Family-friendly and versatile. The flavors are familiar and approachable, and the recipe is easy to adapt with different barbecue sauces, seasonings, or add-ins depending on what you have on hand.
Ingredient Notes
- Soft breadcrumbs: These absorb the milk and help create a tender, cohesive meatloaf instead of a tight, compact one.
- Milk: Moistens the breadcrumbs and keeps the loaf from drying out as it bakes.
- Egg: Acts as a binder to hold the meat mixture together while still allowing for clean slices.
- Barbecue sauce: Adds sweetness and tang; dividing it ensures flavor inside the loaf and a glossy glaze on top.
- Ground beef: Provides structure and classic meatloaf flavor.
- Ground pork: Adds richness and moisture that beef alone can’t provide.
- Onion: Finely chopped so it softens as it cooks and blends smoothly into the loaf.
- Worcestershire sauce: Adds savory depth and enhances the meat’s natural flavor.
- Herbes de Provence: Brings subtle herbal notes that complement the barbecue sauce without overpowering it.
- Garlic powder and black pepper: Provide gentle seasoning throughout the loaf.
Steps to Make BBQ Meatloaf
- Prepare the oven and loaf pan so the meatloaf doesn’t stick.
- Combine the breadcrumbs and milk and let them soften.
- Stir the egg and part of the barbecue sauce into the breadcrumb mixture.
- Add the meats, onion, seasonings, and Worcestershire sauce.
- Gently mix everything together until just combined.
- Transfer the mixture to the loaf pan and shape it loosely.
- Bake until mostly cooked through.
- Spread the remaining barbecue sauce over the top and return to the oven.
- Let the meatloaf rest briefly before slicing.
Tips
- Check seasoning safely. If you want to taste the mixture without sampling raw egg, shape a small patty from the meatloaf mixture and cook it in a skillet with a little oil until cooked through. Taste and adjust the seasoning before baking the full loaf.
- Add moisture for juiciness. For an extra-juicy meatloaf, add about 1/4 cup of liquid per pound of meat. Tomato juice, beef broth, beer, or even red wine all work well and add subtle depth of flavor.
- Handle gently. Mix the ingredients just until combined and pack the meatloaf loosely into the pan. Overmixing or pressing too firmly can lead to a dense, heavy texture.
- Use foil for easy removal. Line the loaf pan with foil, leaving enough overhang to grab. Once the meatloaf has rested, lift it out cleanly without it falling apart.
- Reduce excess grease. If a lot of fat collects around the meatloaf, use a baster to remove it partway through cooking. Another option is to carefully invert the loaf onto a rack to drain, then return it to the pan.
- Try smaller portions. Mini loaf pans or muffin tins are great for portion control and faster cooking, and they’re especially popular with kids.
- Mix however it’s easiest. Hands work best for gentle mixing, but you can also combine the ingredients in a large food storage bag and knead lightly to avoid overworking the meat.
- Adjust the pan for faster cooking. Pressing the mixture into a pie plate or an 8- or 9-inch cake pan shortens the cooking time and creates more glazed surface area.
- Freeze for later. This meatloaf freezes well either baked or unbaked. Double the recipe and freeze one loaf for an easy future dinner.
Make Ahead
Free-form meatloaf: Combine the meatloaf ingredients, shape the loaf, and place it on a baking sheet. Freeze until firm, then remove and wrap tightly in plastic wrap followed by foil. Place the wrapped meatloaf in a resealable freezer bag, label with the date, and freeze for up to 3 months. Defrost overnight in the refrigerator, transfer to a baking pan, and bake as directed.
Loaf pan method: Line a loaf pan with foil and press the meatloaf mixture into the pan. Freeze until solid, then lift it out using the foil. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. When ready to bake, return the frozen loaf to the original foil-lined pan, cover, and thaw overnight in the refrigerator before baking as directed.
Recipe Variations
- All-beef meatloaf. This works well if you don’t have ground pork, though the texture will be slightly firmer. Consider adding a bit more milk or sauce for moisture.
- Spicy BBQ meatloaf. Use a spicy barbecue sauce or add a pinch of cayenne or crushed red pepper flakes for gentle heat.
- Cheddar BBQ meatloaf. Mix shredded sharp cheddar into the meat for a richer, cheesier version.
- Turkey BBQ meatloaf. Ground turkey can be used for a lighter option; adding extra breadcrumbs or a splash of milk helps prevent dryness. Poultry must be cooked to a minimum temperature of 165°F.
Serving Suggestions
- Serve with mashed potatoes or baked potatoes and a green vegetable.
- Add classic sides like coleslaw or macaroni and cheese for a comfort-food plate.
- Pair leftovers with sandwich bread and extra barbecue sauce for easy lunches.
- Choose roasted vegetables or green beans for a lighter meal.
How to Store
Refrigerate: Store leftover meatloaf in an airtight container for up to 4 days.
Freeze: Wrap individual slices or the whole loaf tightly and freeze for up to 3 months.
Reheat: Warm slices gently in the oven or microwave until heated through, adding a little extra barbecue sauce if needed.
What To Do With That Leftover Meatloaf
Too much meatloaf? No problem! Leftover sliced meatloaf makes fantastic sandwiches. Here are a few more ideas:
- Top your pizza with crumbled leftover meatloaf.
- Place leftover meatloaf slices on a baking pan and top with cheese. Serve on toasted buns or in sandwiches.
- Make meatloaf grilled cheese sandwiches.
- Use leftover meatloaf in any dish—casseroles, pasta sauce, chili, etc.—instead of cooked ground beef.
- Add crumbled meatloaf to baked beans.
- Reimagine your meatloaf meal with heated leftover meatloaf, a jar of beef gravy, and mashed potatoes.
- Make meatloaf sliders!
- Use leftover crumbled meatloaf in tacos with your favorite toppings.
Frequently Asked Questions
BBQ Meatloaf
Ingredients
- 3/4 cup breadcrumbs, soft
- 3 tablespoons milk
- 1 large egg, lightly beaten
- 2/3 cup barbecue sauce, divided
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup onion, finely chopped
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon salt
- 1 1/2 teaspoons herbes de Provence
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Heat the oven to 350 F and spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Combine the breadcrumbs and milk in a large bowl; stir and let stand for 5 minutes.
- Whisk the egg and half of the barbecue sauce into the breadcrumb mixture, then add the ground beef, ground pork, onion, Worcestershire sauce, salt, herbes de Provence, garlic powder, and black pepper. Save the remaining barbecue sauce for topping.
- Mix the meat mixture with your hands until it is well combined. Avoid overworking the mixture.
- Loosely pack the meatloaf mixture into the loaf pan and transfer it to the oven.
- Bake the meatloaf for 1 hour.
- Remove the meatloaf and spread the remaining barbecue sauce over the top.
- Return the meatloaf to the oven and continue to bake for 15 minutes. The minimum internal temperature you are looking for is 160 F. If you happen to make this meatloaf with poultry, look for a minimum temperature of 160 F.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and eating.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
