Honey BBQ Meatloaf
This Honey BBQ Meatloaf transforms the classic comfort food with a sweet-tangy glaze that caramelizes to perfection. The moist, flavorful beef base is enhanced with BBQ sauce and spices throughout, while the multiple glazing technique creates irresistible layers of sticky, caramelized goodness on top for a meatloaf that delivers BBQ joint flavors in home-cooked form.
Ingredients
For the Meatloaf
- 2 pounds ground beef 85/15 lean-to-fat ratio
- 1 small onion finely diced (about 1/2 cup)
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- 3/4 cup breadcrumbs
- 1/3 cup BBQ sauce your favorite brand
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional, for heat
For the Honey BBQ Glaze
- 3/4 cup BBQ sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper for easier removal, or lightly grease it with cooking spray.
- Mix the meat base. In a large bowl, combine ground beef, diced onion, minced garlic, beaten eggs, breadcrumbs, BBQ sauce, honey, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, thyme, and cayenne pepper if using. Mix gently with your hands until just combined—don't overmix or your meatloaf will be tough.
- Test for seasoning. Take a small portion of the mixture and cook it in a small skillet or microwave to taste for seasoning. Adjust salt and pepper if needed.
- Form your loaf. Transfer the meat mixture to the prepared loaf pan and shape into a loaf, pressing down gently to remove air pockets.
- Prepare the glaze. In a small saucepan over medium heat, combine all glaze ingredients. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Initial bake. Place the meatloaf in the oven and bake for 40 minutes.
- Apply the first glaze layer. After 40 minutes, remove the meatloaf from the oven. Carefully drain off any excess fat if desired. Brush about 1/3 of the glaze over the top and sides of the meatloaf.
- Continue baking with glaze. Return the meatloaf to the oven and bake for another 15 minutes.
- Apply the second glaze layer. Remove the meatloaf again and brush with another 1/3 of the glaze. Return to the oven.
- Final glazing and baking. Bake for a final 15 minutes, or until the internal temperature reaches 160°F (71°C). Remove from the oven and immediately brush with the remaining glaze.
- Rest before slicing. Let the meatloaf rest for 10-15 minutes before slicing. This helps it hold together better when served.
- Slice and enjoy. Cut into thick slices and serve hot, with any remaining glaze on the side for extra dipping.
Notes
- For maximum flavor, use a BBQ sauce that you genuinely love, as it's a prominent flavor in this dish. Sweet and smoky varieties work particularly well.
- Loaf pan alternative: If you prefer more glazed surface area, shape the meat mixture into a free-form loaf on a parchment-lined baking sheet instead of using a loaf pan.
- The multiple glazing steps might seem fussy, but they're what create that incredibly flavorful, sticky crust by building up layers of caramelization.
- Make-ahead option: Prepare the meatloaf and glaze up to 24 hours in advance and refrigerate separately. Let the meatloaf come to room temperature for about 30 minutes before baking.
- For a spicier version, add a diced jalapeño to the meat mixture or a dash of hot sauce to the glaze.
- Turkey option: This recipe works beautifully with ground turkey as well. If using turkey, add 2 tablespoons of olive oil to the mixture to maintain moisture.
- Leftover meatloaf makes excellent sandwiches the next day, especially when warmed slightly and served on toasted bread with additional glaze.