BBQ Meatloaf

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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.

How To Make BBQ Meatloaf

1. Preheat the oven to 350 F and lightly grease an 8 1/2-by-4 1/2-inch loaf pan.
2. Whisk the milk with the breadcrumbs; let stand for 5 minutes, then add the egg, half of the barbecue sauce, the meat(s), onion, Worcestershire sauce, and seasonings.
3. Use your hands or a wooden spoon to combine the ingredients, and avoid overmixing.
4. Pack the meatloaf mixture in the prepared pan and press it gently so it will hold together.
5. Bake the meatloaf for 1 hour, top with the BBQ sauce, and continue baking for another 15 minutes.

Meatloaf Tips and Tricks

• If you want to check for flavor without tasting the raw egg, make a small patty with the meatloaf mixture and fry it in a small amount of oil until cooked through. Taste for seasonings and adjust as needed.
• Add about 1/4 cup of liquid for each pound of meat, such as tomato juice or broth, for an extra-juicy meatloaf. Or replace liquids with beer or red wine.
• Make mini meatloaves in mini loaf pans or muffin tins. Kids love them!
• Line the pan with foil, leaving some overlap, to remove the meatloaf easily. After the meatloaf has rested, grasp the ends of the foil and lift it out.
• Use a baster to suction off excess grease from around the meatloaf. Or place a rack over the meatloaf and, wearing mitts, carefully invert it to drain the excess liquids and fat.
• Pack it loosely, but press it gently so it holds together.
• Double the recipe and freeze 1 loaf—baked or unbaked—for another day.
• Mix the meatloaf ingredients with your hands, or put the mixture in a large food storage bag and knead to combine.
• Press the mixture into a pie plate or 8-inch or 9-inch cake pan for faster cooking.

Make It Ahead

Free-Form: Combine the meatloaf ingredients, shape the loaf, and place it on a baking sheet. Freeze it, then remove it from the baking sheet and wrap it in plastic wrap and foil, Place the wrapped meatloaf in a resealable food storage bag and make note of the date. Freeze the meatloaf for up to 3 months. Defrost the meatloaf in the fridge overnight, transfer it to a baking pan, and bake as directed.

Loaf: Line a loaf pan with foil, freeze the meatloaf, and then remove it from the loaf pan. Wrap it in plastic wrap and a sheet of foil and freeze for up to 3 months. Remove the loaf from the freezer, place it back in the original foil-lined loaf pan, cover, and defrost in the fridge overnight. Bake the thawed loaf as directed.

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.

Meatloaf Recipe Variations

• Add some heat with 1/2 to 1 teaspoon of crushed red pepper flakes, or use a spicy Korean barbecue sauce.
• Sauté the onions in 1 tablespoon of oil or butter. Add other aromatics to the onions, such as diced bell pepper, celery, or chopped mushrooms.
• Add 1 cup of grated or shredded cheese to the meat mixture and, for a melty finish, top it with cheese about 10 minutes before it’s done.
• Omit the BBQ sauce topping and finish the meatloaf with mashed potatoes. About 20 minutes before the meatloaf is done, top it with a 1-inch layer of mashed potatoes. You can use leftover mashed potatoes or prepared instant mashed potatoes. These cheddar mashed potatoes would be perfect!
• Sneak vegetables in your meatloaf mixture, such as finely grated carrots, cooked leftover peas, spinach, or chopped cooked green beans.

How To Store Meatloaf

Wrap cooled leftover meatloaf tightly in foil and place it in an airtight container or resealable food storage bag. Leftover meatloaf is best enjoyed within 3 days.

Freeze leftover baked whole or sliced meatloaf for longer storage. Wrap leftover meatloaf slices in plastic wrap and a layer of foil and transfer to a resealable freezer bag. Label the bag and freeze for up to 3 months. Defrost the meatloaf overnight in the fridge.

Reheat meatloaf in the microwave, in a foil-covered baking dish in the oven, or in a skillet on the stovetop. According to the USDA, the minimum safe internal temperature for cooked leftovers is 165 F.

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