Perfect for meal prepping, family dinner, or any occasion, this BBQ meatloaf is full of classic meatloaf flavor that’s made better with a tangy BBQ glaze! This easy meatloaf recipe calls for a cup of your favorite BBQ sauce, so you can decide how sweet or hot you want the glaze!
Preheat your oven to 350°F (175°C) 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 ground beef, plain breadcrumbs, diced or grated onion, beaten eggs, meatloaf seasoning (*See note.), ketchup, and Worcestershire sauce. Mix until all the ingredients are well incorporated, do not over-mix. (*See note)
2 lbs ground beef, ½ cup white onion, 1 ½ 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 middle of the middle rack in the oven and bake at 350°F (175°C) for 50 minutes.
Then, pull the meatloaf out of the oven and coat it with BBQ sauce (or a mixture of BBQ sauce and 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, you may slice and serve your meatloaf.
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.
Mixing meatloaf too much will cause it to become dry and dense. Once all the ingredients are dispersed throughout the meat, stop mixing. (Your hands are the best mixing tool.)
Higher fat meat works best, but can make your meatloaf overflow with fat. Use a cooling rack under your shaped meatloaf in a rimmed baking sheet rather than loaf pan especially when opting for a higher fat percentage.
The leaner the meat, the drier the meatloaf. Typically, I use a maximum fat percentage of 20% (80/20) as my preferred ratio.