BBQ Meatloaf
Ingredients
For the Meatloaf:
- ½ cup plain dried breadcrumbs
- 2 teaspoons Kosher salt
- 1½ teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup milk (2% or whole)
- 1 large egg, beaten
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons unsalted liquid smoke
- 2 pounds 80/20 ground beef
- 1 small yellow onion, finely minced
For the Topping:
- ⅔ cup thick, sweet BBQ sauce (divided into two portions)
Instructions
- Preheat the oven to 350°F. Line a rimmed sheet pan with foil, preferably nonstick foil.
- In a large bowl, use a fork to mix together the breadcrumbs, salt, chili powder, pepper, cumin, garlic powder, and onion powder until evenly combined.
- Add the milk, beaten egg, Worcestershire sauce, and liquid smoke to the dry ingredients and mix again until fully incorporated.
- Add the ground beef and finely minced onion to the bowl. Mix with your hands until all ingredients are evenly combined. Do not overmix.
- Transfer the meat mixture to the prepared sheet pan. Shape it into a narrow loaf - it will spread and widen as it bakes.
- Pour half of the BBQ sauce evenly over the top of the meatloaf. Bake at 350°F for 35 minutes.
- Remove from the oven and carefully pour the remaining half of the BBQ sauce over the top of the loaf.
- Return to the oven and bake for an additional 25 minutes.
- Allow the meatloaf to rest for 15 minutes before slicing. Serve and enjoy!
Notes
Use 80/20 ground beef. Leaner beef will result in a dry, crumbly texture. The fat content is essential for a juicy, tender meatloaf.
Mince the onion very finely. Larger pieces won't cook through in the allotted time and can leave a harsh, pungent flavor. Finely minced onion melts into the meat and adds sweetness.
Don't skip the liquid smoke. It's what gives this meatloaf its deep, smoky BBQ flavor beyond just the sauce on top. Find it near the condiments at any grocery store.
Use a thick BBQ sauce. A thin or watery sauce will run off the meatloaf during baking. Choose a thick, sticky-sweet variety for the best glaze.
Rest before slicing. Letting the meatloaf rest for 15 minutes allows the juices to redistribute. Slice too soon and you'll lose all that moisture.
Make it ahead: You can assemble the raw meatloaf up to 24 hours in advance and refrigerate until ready to bake. Or bake fully and refrigerate for up to 3 days — reheat covered at 325°F.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze individual slices for up to 3 months.