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BBQ Meatloaf

BBQ meatloaf with a thick, smoky BBQ glaze lacquered on top for a dark, sticky charred finish. Baked free-form for more surface area so the caramelized glaze clings to every slice.
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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 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 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 preheat
  1. Preheat oven to 350°F and line a baking sheet with foil for easy cleanup.
  2. Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated small onion, minced garlic, Worcestershire sauce, smoked paprika, garlic powder, and salt and pepper in a large mixing bowl, mixing just until combined.
  3. Shape the mixture into a free-form loaf on the lined baking sheet, using the extra surface area to help the glaze caramelize.
Glaze and bake
  1. Mix BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire to make the BBQ glaze, then spread half of it over the loaf.
  2. Bake at 350°F for 45 minutes until the glaze looks thick and beginning to set on top.
  3. Brush the remaining glaze over the loaf and bake 15–20 minutes more at 350°F, until the internal temperature reaches 160°F and the glaze is caramelized with dark, sticky lacquer.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so juices settle and the loaf holds its shape.
  2. Slice and serve with the visible charred, caramelized BBQ glaze coating the surface.

Notes

For the best smoky, sticky top, avoid overmixing the meatloaf—mix just until it comes together so it stays tender. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze sliced portions for up to 2 months and thaw in the fridge overnight. For a lighter option, swap half the ground beef for lean ground turkey to reduce overall fat while keeping the glaze the same.