This BBQ meatloaf recipe is moist, tender, and packed with sweet-and-smoky barbecue flavor. Topped with a tangy BBQ glaze and baked until juicy, it’s an easy family dinner that’s perfect for busy weeknights or a cozy Sunday supper.
More Meatloaf Recipes:
Before You Get Started
- Use 85-93% lean ground beef for the best balance of flavor and moisture.
- Cornbread crumbs help keep the meatloaf tender and juicy, but breadcrumbs, crackers, or oats work too.
- A thick barbecue sauce creates the richest glaze and best flavor.
- Cook the meatloaf to 160°F with an instant-read thermometer to avoid drying it out.
How to Make BBQ Meatloaf
This simple, hearty comfort food supper is full of flavor and requires minimal effort. The oven does all the work! Here’s how it goes:
Step 1: Make the BBQ Glaze
In a small bowl, whisk together the barbecue sauce and Worcestershire sauce.
⇢ Variations: If you like a sweeter glaze, stir in a tablespoon of brown sugar. For extra tang, add a splash of apple cider vinegar.
Step 2: Mix the Meatloaf
In a large bowl, combine the ground beef, cornbread crumbs, onion, eggs, parsley, Dijon mustard, garlic, salt, oregano, pepper, and ½ cup of the BBQ sauce mixture.
Use your hands or a fork to gently combine everything.
⇢ Tip: Be careful not to overmix. Working the meat too much can make the finished meatloaf dense and tough.
Try it another way
Want a variation on this same cornbread-crumb meatloaf? My Southern Meatloaf Recipe uses the same flavorful binder for a classic dish.
Step 3: Shape the Loaf
Transfer the mixture to a parchment-lined rimmed baking sheet and shape it into a rectangular loaf.
I prefer baking meatloaf on a sheet pan because excess grease can drain away, giving you better texture and more caramelized edges.
Step 4: Add the Glaze
Spread the remaining BBQ sauce mixture evenly over the top and sides of the loaf.
This glaze bakes into a sweet, sticky coating that makes the meatloaf extra flavorful.
Step 5: Bake
Bake in a 375°F oven for about 1 hour, or until the center reaches 160°F on an instant-read thermometer.
⇢ Tip: Place a pan of hot water on the rack beneath the meatloaf while it bakes. This creates a moist oven environment that helps prevent cracking.
Step 6: Rest and Serve
Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat, giving you cleaner slices and a juicier result.
Garnish with fresh parsley, if desired.
What to Serve with BBQ Meatloaf
BBQ meatloaf pairs beautifully with classic comfort food sides. Some of our favorites include:
A Filling Starch:
- Sour cream mashed potatoes or this easy mashed sweet potatoes recipe
- Duke’s homemade mac and cheese
- Southern corn sticks
Southern-Style Veggies:
Storage and Make-Ahead Tips
Make Ahead: Assemble the meatloaf up to 24 hours in advance. Cover and refrigerate until ready to bake. When you’re ready to cook, let it sit on the counter for about 30 minutes while the oven preheats.
Store Leftovers: Store leftover meatloaf in an airtight container in the refrigerator for 3-4 days. Leftover slices make some of the best meatloaf sandwiches you’ll ever eat.
Freeze: You can freeze BBQ meatloaf either before or after baking. Wrap tightly and freeze for up to 3 months.
Reheat: Place the meatloaf in a baking dish with a tablespoon of water or beef broth. Cover with foil and warm in a 250°F oven until heated through.
Love this recipe, aways get compliments.
Try adding 1 table spoon of liquid smoke, gives extra depth to the flavor.– Mark
Frequently Asked Questions
What makes BBQ meatloaf different from regular meatloaf?
Traditional meatloaf is often topped with ketchup-based glaze. BBQ meatloaf uses barbecue sauce both inside the loaf and on top, giving it a sweeter, smokier flavor.
Why is my meatloaf dry?
Overcooking is usually the culprit. Using very lean meat can also lead to a dry texture. Stick with 85-93% lean beef and cook only until the center reaches 160°F.
Why is my meatloaf falling apart?
Meatloaf needs enough binders, such as eggs and breadcrumbs, to hold together properly. It also helps to let the loaf rest before slicing.
Should meatloaf be baked covered or uncovered?
Bake BBQ meatloaf uncovered. This allows the glaze to caramelize and develop its signature flavor and texture.
Can I freeze BBQ meatloaf?
Yes. Freeze the meatloaf either before or after baking for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
More BBQ Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
BBQ Meatloaf
Ingredients
- ¾ cup barbecue sauce (such as Sweet Baby Ray's)
- 2 tablespoons Worcestershire sauce
- 2 lbs. ground beef or meatloaf mix (a combination of ground beef, ground pork, and ground veal)
- 1 cup day-old stale cornbread crumbs (or other breadcrumbs or cracker crumbs)
- 1 small onion, grated or very finely diced
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced (about 2 teaspoons total)
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper; set aside (or grease a 9 x 5-inch loaf pan if you prefer). In a small bowl, stir together the bbq sauce and Worcestershire sauce. Set aside.
- In a large bowl, use your hands or a fork to gently combine the ground beef, cornbread crumbs, onion, eggs, parsley, Dijon, garlic, salt, oregano, pepper, and ½ cup of the bbq sauce mixture. Be careful not to mash or over-mix or the meatloaf will be dense or mushy.
- On the prepared baking sheet, shape the meat mixture into a rectangular loaf (or pat the meat into the greased loaf pan). Spread the remaining bbq sauce mixture on top.
- Bake the meatloaf for about 1 hour, or until the internal temperature is 160°F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will prevent the top from cracking.) Remove from the oven and let rest for 5-10 minutes before slicing. Serve warm.
Notes
- Use 85-93% lean ground beef for the best texture and flavor.
- Cornbread crumbs add great flavor, but breadcrumbs, crackers, or quick oats work too.
- Mix the meat gently to avoid a dense meatloaf.
- A thick barbecue sauce creates the best glaze.
- Place a pan of hot water beneath the meatloaf while baking to help prevent cracking.
- Bake until the center reaches 160°F on an instant-read thermometer.
- Let the meatloaf rest 5-10 minutes before slicing.
- Assemble the loaf up to 24 hours ahead and refrigerate until ready to bake.
- Freeze baked or unbaked meatloaf for up to 3 months.
- Leftover slices make excellent sandwiches the next day.
Nutrition
Originally published in August, 2023, this post was updated in July, 2026.
Love this recipe, aways get compliments.
Try adding 1 table spoon of liquid smoke, gives extra depth to the flavor.
Thank you, Mark! We’ll have to try that.
Will make with minced lamb as we donot eat beef .Sounds like a great delicious recipe yum from NewZealand Thank you
Thanks, Kamla. I hope that you enjoy it!