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BBQ Meatloaf

BBQ meatloaf with a thick, smoky BBQ glaze lacquered on top, baked until dark and sticky with visible char. This easy meatloaf bakes in one loaf with a free-form shape for extra caramelized glaze.
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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 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 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 the loaf
  1. Preheat the oven to 350°F and line a sheet pan with foil. The foil will help the glaze release and catch drips for easier cleanup.
  2. Combine the ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, smoked paprika, garlic powder, and salt and pepper just until mixed. Stop when you no longer see dry breadcrumb so the loaf stays tender.
  3. Shape the mixture into a free-form loaf on the foil-lined sheet pan. Use a loaf shape with more surface area so the glaze can caramelize.
Make and apply the glaze
  1. Mix the BBQ glaze ingredients—BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire—until smooth. The glaze should look glossy and dark from the sauce and sugar.
  2. Spread half of the BBQ glaze over the loaf. Make an even layer so the top bakes into a sticky lacquer.
Bake, finish, and rest
  1. Bake the loaf at 350°F for 45 minutes. You should see the glaze start to thicken and darken at the edges.
  2. Brush the remaining glaze over the loaf and continue baking for 15–20 more minutes at 350°F. Bake until the internal temperature reaches 160°F and the glaze is caramelized with a visible char.
  3. Rest the BBQ meatloaf for 10 minutes before slicing and serving. This helps the juices set so the slices hold their shape.

Notes

Pro tip: spread the glaze in an even coat and keep the loaf free-form rather than tightly packed, so more surface area gets sticky and caramelized in the oven. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze sliced portions up to 2 months for best texture. For a lighter swap, use lean ground beef and lean ground pork (about 90% lean) while keeping the eggs and milk the same.