BBQ Meatloaf with Sweet and Smoky Glaze

BBQ Meatloaf with Sweet and Smoky Glaze

This ground-beef meatloaf bakes as a free-form oval on a rimmed sheet pan, leaving its sides exposed to brown. Milk-moistened breadcrumbs and an egg help it hold together for thick slices. A barbecue glaze goes on during the final stretch of baking, coating the top and sides without exposing the sweet sauce to heat for the entire cook.

Keep the loaf evenly shaped and check its center with a thermometer rather than relying on bake time alone. A thicker loaf will take longer. This recipe makes 6 to 8 servings.

Ingredients for BBQ Meatloaf

For the meatloaf

• ¾ cup plain breadcrumbs (75g)
• ½ cup milk (120g)
• 1 large egg
• ½ medium yellow onion, finely grated or minced (about ½ cup; 75g)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds ground beef, preferably 85/15 (900g)

For the sweet and smoky glaze

• ½ cup bottled barbecue sauce (130g)
• ¼ cup ketchup (60g)
• 1 tablespoon packed light brown sugar (15g)
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika

Ingredient note: Barbecue sauces vary in sweetness, tang, and smoky flavor. Taste the mixed glaze and reduce the brown sugar slightly if your sauce is already quite sweet.

How to Make BBQ Meatloaf

1. Prepare the pan: Heat the oven to 350°F (175°C) with a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
2. Moisten the breadcrumbs: In a large bowl, stir together the breadcrumbs and milk. Let stand for 2 to 3 minutes, until the crumbs are evenly moistened and no milk pools at the bottom. Stir in the egg, onion, Worcestershire sauce, garlic powder, salt, and pepper.
3. Mix and shape: Add the ground beef and mix gently with your hands or a fork just until combined. Shape it on the pan into one oval loaf about 9 by 5 inches and 2 to 2½ inches high. Keep the thickness even without packing the meat tightly, and leave space around the loaf for rendered fat.
4. Make the glaze: Stir together the barbecue sauce, ketchup, brown sugar, vinegar, and smoked paprika. If you want sauce for serving, reserve a little now in a clean bowl, away from utensils that touch the raw meat.
5. Bake before glazing: Bake the loaf uncovered for about 30 to 40 minutes, until its surface begins to look set.
6. Glaze and finish baking: Brush the glaze generously over the top and sides. Bake uncovered for about 20 to 25 minutes more. Start checking the center at about 50 minutes total, then continue baking in short intervals until an instant-read thermometer inserted into the thickest part reads 160°F (70°C). The glaze should be glossy and set, with no scorched areas.
7. Rest and slice: Let the meatloaf rest on the pan for about 10 minutes. Cut thick crosswise slices with a sharp knife. Arrange several slices overlapping in front of the remaining loaf on a wooden board or plain platter.

Why Add the Glaze Near the End?

Barbecue sauce and brown sugar can darken before the center of a thick loaf is cooked. Baking the meatloaf plain at first limits that exposure; the finishing bake sets the glaze over the top and sides. If it starts getting too dark, check the center temperature rather than judging doneness by the glaze’s color.

How to Keep Meatloaf Tender and Sliceable

Let the milk soak into the breadcrumbs before adding the beef, and mix only until the binder and seasonings are distributed. Overmixing or pressing the loaf firmly into shape can make it dense. Resting it before cutting also helps the thick slices hold together.

How to Tell When the Meatloaf Is Done

Allow about 55 to 65 minutes of baking for the planned loaf size, but use the thermometer as the final check. Insert it into the center of the thickest part without touching the pan. A loaf shaped taller than 2½ inches may need longer to reach 160°F, even if the glaze already looks finished.

Serving BBQ Meatloaf

Serve thick slices with mashed potatoes and asparagus or Brussels sprouts. Leftover slices also work well in sandwiches. For another ground-beef dinner, try cheeseburger sliders with cheddar and golden onions; for a different beef dinner, make beef teriyaki rice bowls with crisp-tender vegetables.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days. Reheat slices loosely covered in the microwave until hot; a damp paper towel can help reduce drying. Alternatively, warm them gently in a skillet over medium heat.

Nutrition Information

Approximate nutrition per serving, based on 1 of 8 servings: 350 calories, 24g protein, 19g fat, and 19g carbohydrates. Approximate nutrition per 100g: 220 calories, 15g protein, 12g fat, and 12g carbohydrates. Values vary with the ground beef and barbecue sauce used.