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Glazed BBQ Meatloaf - Tender, Smoky, and Extra Saucy

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (2 pounds, 80/20 or 85/15)
  • Yellow onion (1 medium, finely diced)
  • Garlic (3 cloves, minced)
  • Large eggs (2)
  • Breadcrumbs (1 cup, plain or panko)
  • Milk (1/2 cup)
  • BBQ sauce (1 cup total; use your favorite)
  • Ketchup (1/4 cup)
  • Worcestershire sauce (1 tablespoon)
  • Dijon mustard (1 tablespoon)
  • Brown sugar (1–2 tablespoons, light or dark)
  • Smoked paprika (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Kosher salt (1 to 1 1/2 teaspoons)
  • Black pepper (1 teaspoon)
  • Olive oil or butter (for sautéing onion, optional)
  • Fresh parsley (2 tablespoons, chopped, optional for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a sheet pan with foil and place a wire rack on top, or use a loaf pan lined with parchment for easy removal.
  2. Make the panade: In a large bowl, combine the breadcrumbs and milk. Stir and let it sit for 3–4 minutes until softened. This keeps the meatloaf tender.
  3. Cook the aromatics: In a small skillet over medium heat, warm a teaspoon of oil. Sauté the diced onion with a pinch of salt for 5–6 minutes until soft and lightly golden. Add the minced garlic and cook 30 seconds more. Let cool slightly.
  4. Mix the glaze: In a small bowl, whisk 1/2 cup BBQ sauce, ketchup, brown sugar, and Dijon mustard. Set aside for brushing.
  5. Season the meat: To the panade, add the sautéed onion and garlic, eggs, Worcestershire, smoked paprika, onion powder, garlic powder, salt, pepper, and the remaining 1/2 cup BBQ sauce. Stir to combine.
  6. Add the beef: Add the ground beef and gently mix with your hands or a spatula until just combined. Do not overmix or the loaf can turn dense.
  7. Shape the loaf: Transfer the mixture to the prepared rack or loaf pan. If free-forming, shape into a 9x5-inch loaf with slightly tapered ends. Smooth the top.
  8. First bake: Bake for 35 minutes. Remove from the oven and brush the top and sides generously with the glaze.
  9. Finish baking: Return to the oven and bake another 20–30 minutes, until an instant-read thermometer in the center registers 160°F (71°C). Brush with more glaze during the final 10 minutes if you like it extra saucy.
  10. Rest and serve: Let the meatloaf rest for 10–15 minutes before slicing. Garnish with chopped parsley and serve with extra BBQ sauce on the side.