My easy BBQ meatloaf is a hearty classic recipe that’s made better with a tangy BBQ glaze. Combine your rich ground chuck with breadcrumbs and my DIY meatloaf seasoning to make this easy barbecue-glazed meatloaf dinner. It's sure to bring back fond memories of Grandma's meatloaf while making new memories with a dish your family will be craving every week.
Try my popular BBQ baked sausage, crockpot BBQ meatballs, BBQ baked beef short ribs, and baked BBQ pork rib tips for more hearty mains.
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My satisfying BBQ meatloaf recipe is a modern twist on a staple of classic American comfort food. The tangy BBQ glaze gives this family favorite an extra dimension of flavor.
This meatloaf is a hearty combination of ground beef, onion, breadcrumbs, and Worcestershire sauce. Ketchup is mixed in to add a tomato-y sweetness, and meatloaf seasoning gives it that classic meatloaf flavor.
Top it all off with a delicious BBQ glaze made with a mixture of your favorite BBQ sauce and some Liquid Smoke. It’s a recipe that can be passed down for generations!
🥘 Ingredients
Meatloaf Ingredients
- Ground Beef - I like ground chuck, but you can also use a combination of ground beef and ground pork.
- Onion - White or yellow onions work great. Grated or finely diced. If you have picky eaters that don't like chunks of onion, go for grated or saute the onion prior to making the meatloaf mixture.
- Breadcrumbs - These help soak up moisture and keep everything together.
- Eggs - Eggs help make it solid enough to slice, they bind the meatloaf together.
- Meatloaf Seasoning - This tasty spice usually contains things like dried mustard, paprika, garlic and onion powders, etc.
- Ketchup - You need the familiar flavor of ketchup; it’s a key ingredient here.
- Worcestershire Sauce - I love the savory spice this adds!
BBQ Glaze Ingredients
- BBQ Sauce - Pick your favorite - sweet sauces contrast nicely with the hearty meatloaf, but spicy sauces are great too!
- Liquid Smoke (optional) - If you love the smoky taste of BBQ, try adding this to your sauce.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🧂 Substitutions & Additions
- Panko - If you don’t keep breadcrumbs around, panko will also work in this recipe. Substitute in a 1-to-1 ratio. Or try my meatloaf with oatmeal recipe.
- Brown Sugar - To insert a little sweetness into your meatloaf, try adding some brown sugar. Start small with a tablespoon full and increase the next time you make it if desired. I like this best when I'm using a savory or spicy glaze (vs sweet ones).
- Cayenne Pepper - For my spice fans out there, cayenne pepper will bring the heat. As with the brown sugar, start small and increase as needed. You can always sprinkle more on your individually sliced portion after it’s cooked.
- Mushroom sauce - While it will completely change the taste of the dish, you can absolutely swap out the BBQ glaze for mushroom sauce for a rich and savory alternative.
- Red Salsa - While it’s a little more uncommon, you can also add red salsa to finish off a meatloaf (try my taco meatloaf). It will change the spices a bit and add a more tomato taste.
🔪 How To Make BBQ Meatloaf
Grab a large mixing bowl and your ground beef to get started. You can cook the meatloaf in a standard-sized loaf pan, mini loaf pans, or shape the loaf and set it on a wire rack inside a rimmed baking sheet or dish.
This recipe yields 10 servings or 6-8 larger portions for a hungry crowd.
Combine, Form & Bake Meatloaf
Step 1: Preheat your oven. First, set your oven to 350℉ (175℃) and use a piece of parchment paper to line a rimmed baking sheet. You can also lightly grease a 9x5-inch loaf pan.
Step 2: Mix meatloaf ingredients. Next, add the following ingredients into a large mixing bowl: 2 pounds ground beef, 1 ½ plain breadcrumbs, ½ cup diced or grated white onion, 3 large beaten eggs, 1 tablespoon meatloaf seasoning (*see note), ⅓ cup ketchup, and 1 tablespoon Worcestershire sauce (photo 1). Combine all ingredients until well incorporated (photo 2). Don’t over-mix (*see note).
Step 3: Transfer to a pan. Then, press the meat mixture into a loaf pan or shape it into a loaf on the baking sheet. Either way, it should be mounded at the top and about the same size as a loaf pan (photo 3).
Step 4: Bake. Put the pan in the preheated oven on the middle rack and bake for 50 minutes.
Mix & Apply BBQ Sauce
Step 5: Glaze the meatloaf. When the meatloaf is cooked, take it out and pour 1 cup BBQ sauce over the top or, if desired, a mix of barbecue sauce + 1 teaspoon of liquid smoke (photo 4). Bake for another 10 to 20 minutes, and take it back out when the internal temperature reaches 155℉ (68℃).
Step 6: Drain and rest. After the second cooking period, remove the meatloaf from the oven and drain off any excess grease. Let it rest for 10 minutes.
Step 7: Slice and serve. The meatloaf will keep cooking as it’s resting, and the internal temperature will reach the USDA’s recommendation of 160℉ (71℃). Then, slice and serve.
🥗 Sides
This BBQ meatloaf is a versatile dish that pairs well with many sides. Try my creamed kale or twice-baked potatoes for an easy dinner. For dessert make my tasty pineapple upside down bundt cake.
For great side dish ideas see my what to serve with meatloaf recipe collection of all my favorite pairings.
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Homemade Seasoning: If you're out of meatloaf seasoning, mix your own or try my meatloaf seasoning.
- Mixing Technique: Avoid over-mixing the meatloaf to prevent it from becoming dry and dense. Mix until ingredients are just evenly distributed, preferably using your hands. This is part of making sure that the mixture is not over-mixed (which results in tough, chewy meatloaf).
- Choosing Meat: Opt for 80/20 meat (80% lean, 20% fat - I prefer ground chuck). This fat content is ideal for keeping the meatloaf moist without being too greasy. See my guide to the best type of meat for meatloaf for more great ideas.
- Cooking Method: For fattier meats, cook the meatloaf on a cooling rack placed over a rimmed baking sheet instead of a loaf pan. This allows fat to drip away and keeps your oven clean.
- Watch the Cooking Time: Monitor the meatloaf towards the end of cooking. Overcooking can result in a dry and crumbly texture. Remember, cooking times may vary based on your oven and altitude.
🥡 Storing & Reheating
Leftovers can be wrapped in foil or put in an airtight container and then refrigerated for up to 3-4 days.
To keep meatloaf longer, store it the same as you would for the fridge and freeze it. Frozen leftovers should be eaten within 2 to 3 months for the best flavor and mouthfeel.
Reheating
Defrost any frozen leftovers in the fridge overnight. Then, add them to a baking dish with a tablespoon or two of water or broth to keep them from drying out. Cook at 250℉ (120℃/Gas Mark ½) for 25 to 30 minutes or until heated to your satisfaction.
❓ BBQ Meatloaf Recipe FAQs
This is a personal preference. I prefer to bake this recipe uncovered for a better crust and to allow the glaze to thicken. If you prefer a steamed result, you can cover the dish with aluminum foil while it's baking - just be sure to remove the cover in the second cooking period in order to allow the sauce to thicken and caramelize.
If you’re not eating gluten or are simply out of breadcrumbs, oats are a great substitute (make sure they are gluten-free and not processed in the same factory as gluten products). Crushed cereal also works well. Try an unsweetened rice or corn option.
🍽️ More Meatloaf Recipes
I have so many great meatloaf recipes you need to try! Be sure to come back and let me know which one(s) are your family's favorite now. 😋
- Summer Crockpot Meal Ideas
- Panda Express Honey Sesame Chicken
- Panda Express Black Pepper Chicken
- Leftover Lobster Recipes
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📖 Recipe Card
BBQ Meatloaf Recipe
Ingredients
Meatloaf
- 2 lbs ground beef (ground chuck is preferred, or use a ground beef/ground pork combo)
- ½ cup white onion (or yellow onion, grated or finely diced)
- 1½ cups plain breadcrumbs (or Panko, or oatmeal)
- 3 large eggs (beaten)
- 1 tablespoon meatloaf seasoning (see recipe, or use 1 packet of store-bought seasoning mix)
- ⅓ cup ketchup (plus more for topping the meatloaf if desired)
- 1 tablespoon Worcestershire sauce
BBQ Glaze
- 1 cup BBQ sauce
- 1 teaspoon liquid smoke (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Combine, Shape & Bake The Meatloaf
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a rimmed baking sheet with parchment paper, or lightly grease a 9x5 loaf pan if you have one.
- In a large mixing bowl add the 2 lbs ground beef, 1½ cups plain breadcrumbs, diced or grated ½ cup white onion, beaten 3 large eggs, 1 tablespoon meatloaf seasoning (*See note.), ⅓ cup ketchup, and 1 tablespoon Worcestershire sauce. Mix until all the ingredients are well incorporated, do not over-mix. (*See note)
- Take the ground beef mixture and transfer it to your prepared baking sheet or loaf pan. Form a loaf shape with the meatloaf mixture that is mounded at the top, approximately the same size as a 9x5 loaf pan if you are not using one.
- Place the meatloaf in the center of the middle rack in the preheated oven and bake at 350°F (175°C/Gas Mark 4) for 50 minutes.
Mix BBQ Glaze, Finish & Serve
- Then, pull the meatloaf out of the oven and coat it with 1 cup BBQ sauce (or a mixture of BBQ sauce and 1 teaspoon liquid smoke, if using). Return the meatloaf to the oven and allow it to bake for an additional 10-20 minutes. Remove your meatloaf from the oven when the internal temperature reaches 155°F (68°C).
- Remove your meatloaf from the oven when the internal temperature reaches 155°F (68°C). Drain off the excess grease, and allow your meatloaf to rest for 10 minutes.
- While resting, the meatloaf will continue to cook and will reach the USDA recommended temp of 160°F (71°C). Then, slice and serve your meatloaf.
Notes
- Mix your own or try my meatloaf seasoning. If you don't have meatloaf seasoning or you are missing some of the spices in my homemade meatloaf seasoning, you can make this basic seasoning in its place: 1 teaspoon salt, 1 teaspoon paprika (smoked paprika works as well), ½ teaspoon black pepper, and ½ teaspoon of onion powder.
- Avoid over-mixing the meatloaf to prevent it from becoming dry and dense. Mix until ingredients are just evenly distributed, preferably using your hands. This is part of making sure that the mixture is not over-mixed (which results in tough, chewy meatloaf).
- Opt for 80/20 meat (80% lean, 20% fat - I prefer ground chuck). This fat content is ideal for keeping the meatloaf moist without being too greasy. See my guide to the best type of meat for meatloaf for more great ideas.
- For fattier meats, cook the meatloaf on a cooling rack placed over a rimmed baking sheet instead of a loaf pan. This allows fat to drip away and keeps your oven clean.
- Monitor the meatloaf towards the end of cooking. Overcooking can result in a dry and crumbly texture. Remember, cooking times may vary based on your oven and altitude.
Lexie says
My go to meatloaf recipe. Easy and delicious!
Carolyn says
No salt and pepper? Or onion/garlic salt. Is this to be a low-salt recipe?
Angela @ BakeItWithLove.com says
There would be salt and seasoning in the meatloaf seasoning recipe linked in the recipe card. It also notes that any store-bought seasoning can be used. Thanks!
Michael says
I just made this dish and am VERY happy with it. Although I did make a few changes and made 3 different variations. I added a can of crushed tomatoes, fresh bread pieces (homemade) and a can sweet peas.
Next I used Sweet Baby Rays bbq sause with red pepper flakes for my glaze. I also topped the meatloaf with a Mexican blend of shredded cheese.
Simply fantastic !.
P. S. I also added about 3 tablespoons of fresh chopped garlic.
Ayesha says
This is so easy to make and so delicious. I added cubes of cheese inside to make it even more yummy! Thank you for a fantastic recipe.
Angela @ BakeItWithLove.com says
Sounds delicious! So glad you enjoyed the meatloaf recipe!
Karen says
So good! I know it would have turned out even better had I followed the recipe as is. I accidentally used 93/7 hamburger so it was a little dry. I also didn't have worshechire sauce, liquid smoke, onion or paprika. But it was still pretty good! Next time I'll have to make sure I have all the ingredients 😊