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BBQ Meatloaf

BBQ meatloaf with a thick, smoky BBQ glaze lacquered on top for a dark, sticky char-like finish straight from the oven. This easy meatloaf method bakes a free-form loaf with caramelized glaze and juicy, sliceable texture.
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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: 430
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
  • 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 shape
  1. Preheat oven to 350°F and line a sheet pan with foil for easy release and cleanup.
  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.
  3. Shape the mixture into a free-form loaf on the prepared sheet pan, keeping the sides rough for more glaze surface area.
  4. Mix BBQ glaze ingredients (BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire) and spread half over the top of the loaf.
Bake and caramelize
  1. Bake at 350°F for 45 minutes, until the loaf looks set and the glaze starts to darken.
  2. Brush the remaining glaze over the loaf, making an even, thick layer that will lacquer as it bakes.
  3. Bake 15–20 minutes more at 350°F until the internal temperature reaches 160°F and the glaze is caramelized with dark, sticky spots.
Rest and serve
  1. Rest the BBQ glazed meatloaf for 10 minutes before slicing so juices settle and the slices hold their shape.

Notes

Pro tip: Use a meat thermometer and target 160°F in the center for the best sliceable texture with the BBQ glaze fully caramelized on top. Store leftovers in the refrigerator up to 3–4 days in a sealed container; freeze slices for up to 2 months. For a lighter option, use part-lean ground beef (or substitute turkey for the pork) while keeping the same glaze to preserve that smoky, tangy finish.