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Classic BBQ-Glazed Meatloaf

Classic BBQ-Glazed Meatloaf

This Classic BBQ-Glazed Meatloaf transforms ground beef into a juicy, flavorful comfort food masterpiece topped with a sweet-tangy homemade BBQ glaze. The simple combination of aromatics, seasonings, and a perfectly caramelized topping creates a moist, tender meatloaf that's easy enough for weeknights but special enough for Sunday dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Meatloaf

  • 2 pounds ground beef 85/15 lean-to-fat ratio works best
  • 1 medium onion finely diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 large eggs
  • 3/4 cup breadcrumbs plain or panko
  • 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons fresh parsley chopped (optional)

For the BBQ Glaze

  • 3/4 cup BBQ sauce your favorite brand
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with foil or lightly grease a 9x5 inch loaf pan.
  • Sauté the aromatics (optional but recommended). In a small skillet, heat a bit of oil and sauté the diced onion until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Let cool slightly. (This step is optional but helps eliminate that raw onion bite and adds more flavor.)
  • Mix the meat mixture. In a large bowl, combine the ground beef, cooled onion and garlic mixture, eggs, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, black pepper, cayenne (if using), and parsley. Mix with your hands until just combined—don't overmix or your meatloaf will be tough.
  • Shape your loaf. Transfer the meat mixture to the prepared loaf pan and shape into a loaf, or form it into a loaf shape (about 9x5 inches) on the lined baking sheet. Using the baking sheet method allows more surface area for the glaze but either way works great.
  • Make the glaze. In a small bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until the sugar dissolves.
  • Initial bake. Bake the meatloaf for 30 minutes uncovered.
  • Apply the glaze. After 30 minutes, remove the meatloaf from the oven and carefully pour off any excess fat. Brush half of the glaze evenly over the top and sides of the meatloaf.
  • Continue baking. Return the meatloaf to the oven and bake for an additional 20 minutes.
  • Final glaze and finish. Brush the remaining glaze over the meatloaf and bake for 10 more minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
  • Rest before slicing. Allow the meatloaf to rest for 10 minutes before slicing. This helps it hold together better when serving.

Notes

  • For extra moisture, add 1/4 cup grated carrot or zucchini to the mixture—they'll virtually disappear in the final product but add moisture and nutrients.
  • Don't have a loaf pan? Form your meat mixture into a loaf shape on a foil-lined baking sheet. This actually allows more surface area for that delicious glaze.
  • For mini meatloaves that cook faster, divide the mixture into a muffin tin and reduce cooking time to about 20-25 minutes total.
  • If you like a spicier kick, add a tablespoon of hot sauce to the meat mixture or a dash of cayenne to the glaze.
  • Make-ahead tip: Prepare the meatloaf mixture and shape it up to 24 hours in advance. Keep it covered in the refrigerator and bring to room temperature for about 20 minutes before baking.
  • Freezer-friendly: You can freeze the raw meatloaf (without glaze) for up to 3 months. Thaw completely in the refrigerator before baking.
  • For even more flavor, add 1/4 cup grated Parmesan cheese to the meat mixture.