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BBQ Meatloaf

BBQ meatloaf with a thick, smoky BBQ glaze lacquered on top for a dark mahogany, caramelized finish. This easy meatloaf is baked on a foil-lined sheet pan, shaped free-form for more surface area, then rested for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, grated
  • 3 garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
BBQ Glaze
  • 0.75 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat the oven to 350°F and line a baking sheet with foil. You want the pan ready so the loaf can go in immediately after mixing.
  2. Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, garlic powder, and salt and pepper until just mixed. Stop when no dry bits remain so the loaf stays tender.
  3. Shape the mixture into a free-form loaf on the foil-lined baking sheet. Free-form gives more surface area for the glaze to caramelize.
Glaze and bake
  1. Mix BBQ glaze ingredients—BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire—and spread half over the loaf. Cover the top evenly so it lacquer-bakes into a sticky coating.
  2. Bake for 45 minutes at 350°F, until the glaze looks set and darker at the edges. Brush the remaining glaze over the loaf during this transition for better char.
  3. Bake 15–20 more minutes at 350°F until the internal temperature reaches 160°F and the glaze is caramelized. Look for a dark, glossy mahogany top with visible char.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing. The glaze firms slightly and the center holds together for cleaner cuts.

Notes

For the best sliceable texture, don’t overmix the meat mixture—mix just until the binders and seasonings are evenly combined. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is yes: wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For a lighter option, swap half the ground beef with extra-lean ground beef or use a leaner pork.