BBQ Meatloaf with Glaze

This hearty BBQ meatloaf has become my go-to crowd-pleaser for family dinners. The combination of smoky spices and sweet tangy glaze creates a meatloaf that's anything but boring and guarantees clean plates all around.

I first made this meatloaf during a cold winter evening when I needed comfort food that would satisfy everyone. The kitchen filled with the most amazing aroma and my family literally stood around waiting for it to come out of the oven. Now it's requested at least twice a month.

Ingredients

• Ground beef: 80/20 ideal fat content ensures juicy meatloaf that holds together
• Breadcrumbs: absorb moisture and help bind everything together
• Chili powder, cumin, garlic powder, and onion powder: create that signature BBQ flavor profile
• Liquid smoke: adds authentic smoky flavor without needing a grill
• Yellow onion: provides sweetness and moisture
• Thick sweet BBQ sauce: creates that irresistible glazed top

Step-by-Step Instructions

Prepare the spice mixture:

Combine breadcrumbs with all seasonings in a large bowl. This step is crucial as it ensures even distribution of flavors throughout the meat. Take time to break up any clumps in the breadcrumbs or spices.

Add wet ingredients:

Incorporate milk, egg, Worcestershire, and liquid smoke into the breadcrumb mixture. This creates a pastelike consistency that will evenly distribute flavors and moisture through the meat.

Mix in the meat and onion:

Use your hands to gently work the ground beef and minced onion into the mixture. Avoid overworking the meat which can make the final texture tough. Mix just until everything is evenly incorporated, about 45 seconds of gentle folding.

Shape and glaze:

Transfer the mixture to your prepared pan and form into a narrow loaf shape. The meatloaf will spread while cooking so make it taller and narrower than you might expect. Pour half the BBQ sauce over the top, spreading it evenly.

Two-stage baking:

Bake for the first 35 minutes which allows the meat to set then add remaining sauce for the final 25 minutes. This twostage glazing process creates a concentrated sweet tangy crust that caramelizes perfectly.

Resting period:

Allow the meatloaf to rest for a full 15 minutes before slicing. This step is nonnegotiable as it allows juices to redistribute through the meat ensuring moist slices that hold together.

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The liquid smoke is my secret weapon in this recipe. I discovered its magic when trying to recreate my grandfather's famous BBQ flavor without using his outdoor smoker. Just that small amount transforms the entire dish giving it that authentic outdoor BBQ flavor even though it's cooked in your oven.

Make-Ahead Options

This meatloaf mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. Simply remove it from the fridge about 30 minutes before baking to take the chill off for more even cooking. You can even shape the loaf on the baking sheet, cover it tightly, and refrigerate until ready to bake. Add the first layer of sauce just before putting it in the oven.

Serving Suggestions

While this meatloaf stands beautifully on its own, pair it with creamy mashed potatoes to soak up the delicious sauce. For a complete meal, add a side of roasted green beans or a simple coleslaw with vinegar dressing – the slight acidity balances the richness of the meatloaf perfectly. If you're feeling indulgent, try it with macaroni and cheese for the ultimate comfort food experience.

Flavor Variations

The beauty of this recipe is its adaptability. Try adding 1/2 cup of finely diced bell peppers for color and sweetness or substitute the BBQ sauce with a homemade glaze using ketchup, brown sugar, and a splash of apple cider vinegar. For a spicier version, add a diced jalapeño to the meat mixture and use a hot BBQ sauce for the glaze. You can also experiment with different types of BBQ sauce from Kansas City sweet to Carolina vinegar-based for completely different flavor profiles.

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Recipe FAQs

→ Can I make this BBQ meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture up to 24 hours in advance and store it covered in the refrigerator. You can either shape it into a loaf in a baking dish or keep it in a bowl until ready to bake. Allow the mixture to sit at room temperature for about 15 minutes before baking for even cooking.

→ What sides pair well with BBQ meatloaf?

Classic sides that complement BBQ meatloaf include mashed potatoes, mac and cheese, roasted vegetables, coleslaw, corn on the cob, or a simple green salad. The sweet and smoky flavors of the meatloaf pair particularly well with creamy or slightly tangy side dishes.

→ Can I use a different type of ground meat?

Absolutely! While the 80/20 ground beef provides optimal flavor and juiciness, you can substitute with ground turkey, chicken, or a mixture of beef and pork. If using leaner meats like turkey, consider adding 2-3 tablespoons of olive oil to the mixture to maintain moisture.

→ How can I tell when my meatloaf is fully cooked?

The most accurate way to check doneness is with an instant-read thermometer inserted into the center of the meatloaf. It should register 160°F (71°C) for beef. Alternatively, you can cut into the center - the meat should be completely brown with no pink showing, and the juices should run clear.

→ What can I substitute for liquid smoke?

If you don't have liquid smoke, you can substitute with 1 tablespoon of smoked paprika, 1 teaspoon of chipotle powder, or 1-2 teaspoons of smoked salt (reducing the regular salt accordingly). For a different flavor profile, 1 tablespoon of soy sauce or 2 teaspoons of smoked BBQ rub will also work well.

→ How should I store leftover BBQ meatloaf?

Store cooled leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.