This is my favorite Meatloaf recipe, and is one that I have spent years perfecting. This meatloaf is tender and juicy on the inside with a sweet and tangy BBQ glaze. I originally shared this recipe back in 2015, and it’s been a huge hit ever since, but it was time for an update, so when I made BBQ Meatloaf for dinner the other night, I took some pictures so that I could share this updated recipe with you.
The very first time I made meatloaf, I didn’t actually prepare it, I just had to put it in the oven after school, so that when Mom and Dad got home from work, dinner would be ready. Well, I forgot all about it, so about 15 minutes before Mom got home, I threw it in the oven at 500 degrees, thinking maybe it would cook quicker… it didn’t. We had pizza for dinner that night. Since then, I have made hundreds of meatloafs, and have perfected the recipe so that even if you have to turn up the temperature of the oven, the meatloaf cooks perfectly every time.
This recipe doubles, triples – whatever you need it to, great! Just adjust the cooking time according to the size of your loaf – a bigger loaf will take a little bit longer to cook. Make dinner even quicker, and cook individual meatloaf’s in a muffin tin. I like to free form my loaf when baking. I find that it bakes more evenly, and I like the way that the BBQ sauce caramelizes on the loaf. Consider preparing a double recipe of meatloaf, and freeze one for dinner on another night!
Sneaking Vegetables Into Meatloaf
It’s also really easy to sneak vegetables into this recipe, like in the original recipe that I shared almost 5 years ago now. If decide to sneak in some vegetables to the meatloaf, be sure to add no more than ½ cup of veggies to one pound of meat, and be sure to add an additional 2-3 tbsp bread crumbs. Some great veggie choices to sneak into meatloaf are; zucchini, onion, green pepper, spinach and eggplant. To add veggies, puree whatever your choice of vegetable or combination of vegetables is in a food processor until smooth, or very finely chopped, and mix into ground beef and other ingredients.
Making The BBQ Glaze
The BBQ glaze might be my favorite part of the whole meatloaf, and in my humble opinion, what makes it so delicious. To make the glaze, combine 1 cup of your favorite BBQ sauce, we like a Memphis style BBQ for this recipe, and combine it with 2 tbsp brown sugar, 2 tbsp ketchup, 2 tsp each garlic and onion powder, 1 tsp crushed red pepper flakes (if you like it spicy), and 1 tbsp olive oil. Brush the glaze all over the loaf, being sure to completely cover it. If you’re making this meatloaf into a freezer meal, don’t put the glaze on the loaf until you’re ready to cook it.
Turning BBQ Meatloaf Into A Freezer Meal
Making BBQ Meatloaf into a freezer meal couldn’t be any simpler. Just prepare the meatloaf according to recipe directions, and form into a loaf. Tightly wrap the loaf in plastic wrap, and then place in a labeled ziplock bag. Prepare the glaze, and pour into a labeled ziplock bag. Freeze sauce flat, and place in ziplock bag with meatloaf.
To cook from frozen, remove plastic wrap and cook for 20 minutes on a baking sheet lined with foil or parchment. After 20 minutes, brush glaze on meatloaf, and continue cooking an additional 30-45 minutes.
BBQ Meatloaf Recipe
Your family and friends are going to love this recipe. Make it easy and serve it with Mashed Potatoes and broccoli. If you decide to make this meatloaf in a loaf pan, add an additional 5 minutes of cooking time.
(recipe not found or in draft status)