BBQ Meatloaf
BBQ meatloaf swaps the usual ketchup glaze for barbecue sauce, and puts some of that sauce inside the loaf too, so every slice tastes smoky and slightly sweet. Smoked paprika adds a hint of the grill without one, grated onion keeps the beef juicy without any pre-cooking, and a handful of crispy fried onions added near the end gives the top some crunch.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr
- Rest
- 10 mins
- Total Time
- 1 hr 25 mins
- Servings
- 8 servings
How do you make BBQ Meatloaf?
Soak 60 g panko in 120 ml milk, then mix with 2 eggs, a grated onion, garlic, 80 ml BBQ sauce, smoked paprika, salt, pepper and 900 g ground beef. Shape into a loaf on a lined sheet pan, brush with BBQ sauce and bake at 180°C (350°F) for 55-60 minutes, adding more sauce and crispy fried onions near the end, until it reaches 71°C (160°F). Rest 10 minutes.
- Total time
- 1 hr 25 mins
- Calories
- 385 per serving
- Protein
- 24 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Glaze and topping
Equipment
Rimmed baking sheet · Parchment paper or foil · Box grater · Large mixing bowl · Pastry brush · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper or foil.
Make the flavour base
In a large bowl, stir the panko into the milk and leave it for 5 minutes to soften.
Mix and shape
Add the ground beef and mix gently with your hands just until evenly combined, about 1 minute.
First glaze and bake
Brush half of the remaining 160 ml barbecue sauce over the top and sides of the loaf.
Second glaze and onions
Brush the rest of the barbecue sauce over the loaf and bake for 10 minutes.
Rest and slice
Rest the meatloaf on the pan for 10 minutes before slicing so it holds together.
Step-by-Step Instructions
Follow these detailed steps to make the perfect bbq meatloaf.
Heat the oven
Heat the oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper or foil.
Make the flavour base
In a large bowl, stir the panko into the milk and leave it for 5 minutes to soften. Whisk in the eggs, grated onion with its juice, garlic, 80 ml barbecue sauce, smoked paprika, salt and pepper.
Mix and shape
Add the ground beef and mix gently with your hands just until evenly combined, about 1 minute. Turn it onto the baking sheet and shape a smooth loaf about 23 x 12 cm (9 x 5 inches) and 5 cm (2 inches) high.
First glaze and bake
Brush half of the remaining 160 ml barbecue sauce over the top and sides of the loaf. Bake for 40 minutes.
Second glaze and onions
Brush the rest of the barbecue sauce over the loaf and bake for 10 minutes. Scatter the crispy fried onions over the top and bake for another 5-10 minutes, until the onions are deep golden and an instant-read thermometer in the centre reads 71°C (160°F).
Rest and slice
Rest the meatloaf on the pan for 10 minutes before slicing so it holds together. Serve with extra warm barbecue sauce if you like.
Recipe Tips
- Choose a thick barbecue sauce. Thin, vinegar-based sauces run off the loaf instead of forming a glaze.
- Barbecue sauces vary a lot in salt. If yours is very salty, cut the salt in the meat mixture to 3/4 tsp.
- Add the fried onions only for the last 5-10 minutes; any longer and they burn.
Variations
- On the grill: set the grill up for indirect heat at about 180°C (350°F), put the loaf on a foil tray away from the flame and cook with the lid down for 60-75 minutes, until it reaches 71°C (160°F).
- Cheesy BBQ: mix 100 g shredded smoked cheddar or gouda into the meat.
- Use 600 g ground beef and 300 g ground pork for a softer loaf, cooked to the same 71°C (160°F).
Nutrition (per serving)
| Calories | 385 |
|---|---|
| Protein | 24 g |
| Carbs | 24 g |
| Fat | 20 g |
| Saturated fat | 8 g |
| Fibre | 0.8 g |
| Sugar | 13 g |
| Sodium | 795 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days. The onion topping softens in the fridge.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered dish with a splash of water at 160°C (325°F), or in a frying pan, until hot to 74°C (165°F).
BBQ Meatloaf FAQs
What is the difference between BBQ meatloaf and regular meatloaf?
BBQ meatloaf uses barbecue sauce instead of ketchup, both in the meat mixture and as the glaze, and usually adds smoked paprika. The method, oven temperature and doneness temperature of 71°C (160°F) are the same as a classic beef meatloaf.
Can I cook BBQ meatloaf on the grill or smoker?
Yes. Cook it over indirect heat at about 160-180°C (325-350°F) on a foil tray or grill-safe pan with the lid closed. It takes about 60-75 minutes on a grill and longer at lower smoker temperatures. It is done when the centre reaches 71°C (160°F).
What barbecue sauce is best for meatloaf?
A thick, sweet, tomato-based barbecue sauce works best because it clings to the loaf and caramelizes. Hickory or smoky sauces add more grill flavour. Thin vinegar or mustard sauces tend to run off.
Why does a BBQ meatloaf glaze burn?
Barbecue sauce is high in sugar, so it can darken in a hot oven. Bake at 180°C (350°F), add the second coat of sauce near the end, and cover the loaf loosely with foil if it browns too quickly.
Can I freeze BBQ meatloaf?
Yes. Freeze cooked slices in an airtight container for up to 3 months, then thaw them in the fridge and reheat until hot to 74°C (165°F). The crispy onion topping will soften, so add fresh onions after reheating if you like.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
