BBQ Meatloaf

5 from 2 votes

This easy BBQ meatloaf recipe is tender, juicy, and coated in a sweet-and-smoky barbecue glaze for the ultimate comfort food dinner.

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

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

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.

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.