BBQ Meatloaf

This BBQ meatloaf is a classic recipe made with juicy meatloaf topped with a sweet and smoky BBQ glaze. The result is the best comfort food!

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Ingredients

Meatloaf

2 pounds 80%-90% lean ground beef , or ground turkey, or 1 pound ground pork and 1 pound ground beef
½ cup panko breadcrumbs
⅓ cup beef broth , or milk
2 large eggs , whisked
2-3 Tablespoons finely chopped fresh parsley
2 Tablespoons Worcestershire sauce
2 Tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¼ teaspoons Kosher salt
¼ teaspoon ground black pepper
½ teaspoon liquid smoke , optional

Glaze

⅔ cup BBQ sauce
2 Tablespoons light brown sugar
¼ teaspoon liquid smoke , optional

Instructions

Preheat the oven to 375°F. Line a baking sheet or 9x5-inch loaf pan with foil. Lightly spray with nonstick spray.

Meatloaf

In a large bowl, mix 2 pounds ground beef, 1/2 cup breadcrumbs, 1/3 cup beef broth, 2 eggs, 2-3 Tablespoons parsley, 2 Tablespoons Worcestershire, 2 Tablespoons ketchup, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper until just combined. Add 1/2 teaspoon liquid smoke, if using. Don't overmix or the meat won't be as tender.
Press into the loaf pan or form the mixture into a loaf shape on the pan.

Glaze

In a small bowl, mix together 2/3 cup BBQ sauce, 2 Tablespoons brown sugar, and 1/4 teaspoon liquid smoke, if desired. Pour over the top of the meatloaf. Add pepper on top, if desired.
Bake 45 minutes, or until a meat thermometer inserted into the center reaches 160°F. Let rest 10 minutes before cutting into slices.

Notes

Substitutions: You can swap fresh onion and garlic (1 cup chopped onion and 4 garlic cloves, minced) for the onion powder and garlic powder, but sauté first with a little olive oil before adding to the meat.

If you prefer a little heat, add in a pinch of red pepper flakes to the meat or a few dashes of chili sauce or sriracha to the meatloaf sauce.

Make-ahead: You can easily prep this recipe ahead of time. Simply combine the meat mixture in a bowl and cover with plastic wrap. You can also mix together the glaze in advance too. Then store both in the refrigerator until using. Right before baking, shape the meatloaf and add the glaze.

Freeze: I recommend freezing the meatloaf before cooking. Press the meat in a loaf pan and cover tightly with saran wrap. Alternatively, you can form into a loaf shape and wrap tightly with saran wrap. Store in freezer 2 to 3 months. To thaw, place in fridge overnight. Bake at 375°F for 45 minutes.

Storage: Leftover meatloaf is so good, and will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator up to 5 days.

Nutrition