BBQ Meatloaf

Tender and juicy, this BBQ meatloaf is an easy dinner with plenty of sweet, savory, and zesty flavor!

Course Dinner

Cuisine American

Keyword bbq meatloaf, bbq meatloaf recipe, meatloaf recipe with bbq sauce, meatloaf with bbq sauce

Prep Time 20

Cook Time 1

Resting Time 10

Total Time 1 30

Servings people

Calories 439kcal

Author Blair Lonergan

¾ cup barbecue sauce (I use Sweet Baby Ray's brand)
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 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, pressed, grated, or minced
2 teaspoons salt
1 teaspoon dried oregano
½ teaspoon ground black pepper

Preheat 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 bbq sauce and Worcestershire sauce. Set aside.
In a large bowl, use your hands or a fork to gently combine ground beef, cornbread, 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, 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.

Since we eat cornbread or corn muffins weekly, this is a nice way to take advantage of any stale leftovers. Try my favorite cast iron cornbread, honey cornbread, jalapeno cheddar cornbread, corn muffins, or old-fashioned corn sticks. In a pinch, you can use a store-bought mix, or purchase cornbread in the bakery at your grocery store.

Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.

Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy. I typically use ground round (85%), but ground chuck or a combination is fine, too!

You’ll know the meatloaf is done when it reaches an internal temperature of 160°F on an instant read meat thermometer and the juices run clear.

Place a pan of warm water on the rack below the meatloaf in the oven. It’s not necessary, but this moist environment will prevent the meatloaf from cracking.

Garnish with fresh parsley or other herbs for a bright, colorful, and flavorful finishing touch.