Barbecue Meat Loaf


Barbecue Meat Loaf

Barbecue Meat Loaf
15 Min
30 Min

This home-cooked Barbecue Meat Loaf is a comfort meal with a little curve ball - the barbecue sauce - that the whole gang will enjoy.

What You'll Need

  • 1 pound ground chuck
  • 1/2 cup barbecue sauce, divided
  • 1/4 cup chopped onion
  • 1/4 cup Italian-seasoned dry breadcrumbs
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

What to Do

  1. Preheat the oven to 375 degrees. Combine meat, 1/4 cup barbecue sauce, the onion, breadcrumbs, egg, salt, and pepper in a large bowl; stir well.

  2. Shape mixture into a 5- x 7-inch loaf on a lightly greased rack in a roasting pan. Spread the remaining 1/4 cup barbecue sauce over loaf. Bake 25 minutes or to desired degree of doneness.


Can you get more comforting than meat loaf? This classic dish gets even better if you pair it with garlic mashed potatoes. While the meat loaf cooks, combine 2-1/2 cups frozen mashed potatoes (half of a 22-ounce package), 1-1/4 cups milk, and 1/4 teaspoon each of salt, pepper, and garlic powder in a microwave-safe 1-1/2 quart baking dish. Cook the potatoes according to package microwave directions. You'll have enough to serve with the meat loaf, and the gang will be beggin' for more.

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really yummy

Made this meatloaf following the exact recipe. It was firm textured and delicious. We needed to top it with additional barbeque sauce. Served with mashed potatoes and roasted broccoli - it was a delicious dinner!

I put some Italian seasoned croutons that had garlic parmesan cheese flavoring in a zip-loc bag and crushed it with my rolling pin to use in place of the breadcrumbs, my family loves it, and we still had croutons for the salad!

This is a firm, meaty loaf. The minimum amount of vegetable, bread crumbs and liquid guarantees these qualities. It is not necessary to use a rack to drain the juices while cooking. Ground chuck or ground beef with a roughly 20% fat content means the meat will be surrounded with fatty juices that flavor the loaf. Simply pour them off before serving. Wait to glaze the meatloaf until after pouring off the juices. The glaze is more about appearance and doesn't need to brown to be effective. In general, my husband does not like meatloaf. He does like this one.

Just ate some.that I justg made. I used Baby Ray's BBQ Sauce.(Good) Texture was too soft. Should have been half of the bread /I used a touch of garlic powder which enhances everything made with /The second application of BBQ on top overwhelmed the meat /It is definitely edible and acceptable. I just wouldn't make it again. YOU HAVE MUCH BETTER MEAT LOAF ReCEIPES.

I usually cook mine at 350 for 1 hr

Hmmm, this is how I have always made my meatloaf!! Thought I had an original, oh well! )

Here's a good way to "amp up" this recipe. To the raw onions add a shredded carrot, finely diced celery stalk, some finely diced baby bella mushrooms, and saute before adding to the meat. Then add a 1/4 cup of chipotle flavored breadcrumbs with the 1/4 cup of seasoned breadcrumbs. Everything else the same except maybe a few slices of bacon on top. Not only is this spicier but healthier with the extra veggies

I made this last evening for supper, we thought it was quite tasty. The bbq sauce gave it a nice kick without being overly spicy. Even my husband who thinks everything should be spicy liked it. Will make again but will either bake at a little higher temp or for just a little longer to make it more solid.

Hi Linda! It serves 3 because we like to give 2 slices per person. There are 6 slices total in this recipe. )

This looks so good, but what I can't understand is why it only serves 3.

meatloaf is the greatest comfort food of all time !


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