BBQ Meatloaf
Shaping this loaf on a pan lets its barbecue glaze catch around the edges. The slices stay tender, with softened onion tucked into the savory beef.
Recipe link
Prep time15 min
Cook time1 hr 15 min
Total time1 hr 40 min
- Course
- Main Course
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 210
Ingredients
Meatloaf
- 1 ½ pounds ground beef
- 1 yellow onion — small dice
- 1 tablespoon oil
- ½ cup barbecue sauce — divided
- 1 egg
- ¼ cup water
- ⅓ cup plain breadcrumbs
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Onion: Preheat oven to 350°F. Heat oil in a skillet over medium heat. Add onion and cook, stirring occasionally, for 6–8 minutes, until softened and lightly golden. Remove from heat and let cool for 5 minutes.1 yellow onion, 1 tablespoon oil
- Mix Meatloaf: In a large mixing bowl, whisk together ¼ cup barbecue sauce, egg, and water. Stir in breadcrumbs, salt, and black pepper. Add ground beef and cooked onion and mix gently with clean hands or a sturdy spoon just until evenly combined. Do not overmix.Cooked onion, ¼ cup barbecue sauce, 1 egg, ¼ cup water, ⅓ cup plain breadcrumbs, 1 teaspoon salt, ¼ teaspoon black pepper, 1½ pounds ground beef
- Shape Loaf: Transfer mixture to a lightly greased rimmed baking sheet and shape it into an even loaf about 9 inches long and 5 inches wide. A lightly greased 9 × 5-inch loaf pan may also be used.
- Bake and Glaze: Bake for 50 minutes. Remove the meatloaf from the oven and brush the remaining barbecue sauce over the top and sides. Return it to the oven and bake for 15–25 minutes, until the glaze is sticky and caramelized and an instant-read thermometer inserted into the center registers 160°F.¼ cup barbecue sauce
- Rest: Let meatloaf stand on the baking sheet or in the loaf pan for 10 minutes before transferring and slicing.
Notes
- Ground Beef: Ground chuck or ground beef containing some fat gives the most tender result. Very lean beef may produce a firmer, drier loaf.
- Onions: Cooking the onion first gives the meatloaf a smoother texture and sweeter flavor.
- Mixing: Handle the meat mixture gently and stop as soon as the ingredients are evenly combined.
- Pan Choice: A free-form loaf on a rimmed baking sheet develops more browned, glazed surface. A loaf pan produces a tighter shape and may require the upper end of the baking range.
- Glaze: Applying the barbecue sauce near the end helps prevent scorching and produces a stickier caramelized finish.
- Leftovers: Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat slices to 165°F. Cold slices also make excellent sandwiches the next day.
- Serving Suggestions: Serve with Crispy Roasted Potatoes, Lemon Green Beans, or Corn Casserole.
Nutrition (Approximate Per Serving)
Yield
1 large loaf — Serving size: 1 slice
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 210
- Carbohydrates
- 3.5 g
- Protein
- 13 g
- Fat
- 15.5 g
- Saturated Fat
- 5.5 g
- Cholesterol
- 70 mg
- Sodium
- 310 mg
- Fiber
- 0.4 g
- Total Sugars
- 0.7 g
Equipment
- Large mixing bowl
- Skillet
- Rimmed baking sheet (Preferred for a free-form loaf with more browned, glazed surface.)
- 9 × 5-inch loaf pan (Optional alternative to the rimmed baking sheet; the loaf may require the upper end of the baking range.)
- Measuring cups and spoons
- Whisk
- Wooden spoon or sturdy mixing spoon
- Pastry brush or spoon
- Instant-read thermometer (Use to confirm that the center of the meatloaf reaches 160°F.)