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.1x recipe yields 10 servings or 6-8 larger servings. See my best meatloaf seasoning, how to freeze meatloaf, and how to reheat meatloaf for great tips on making perfect 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)
2 lbs ground beef, ½ cup white onion, 1½ cups plain breadcrumbs, 3 large eggs, 1 tablespoon meatloaf seasoning, ⅓ cup ketchup, 1 tablespoon Worcestershire sauce
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).
1 cup BBQ sauce, 1 teaspoon liquid smoke
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.