Barbecue Style Meat Loaf
A smoky, tangy barbecue-style meatloaf with a rich tomato sauce glaze, perfect for hearty family dinners or casual gatherings with bold flavors.
Ingredients
Instructions
- Mix together ground beef, bread crumbs, chopped onion, beaten egg, salt, pepper, and half of the tomato sauce.
- Form into a loaf and place in a shallow 7 x 10-inch baking pan.
- Combine the remaining tomato sauce, water, brown sugar, vinegar, mustard, and Worcestershire sauce to make the sauce mixture.
- Pour the sauce mixture over the loaf.
- Bake in a moderate oven at 350°F (175°C) for 1 hour and 15 minutes.
Tips & Substitutions
For a slightly healthier version, consider using ground turkey or chicken instead of beef. If you don’t have fresh bread crumbs, you can use store-bought ones or substitute with oatmeal. To enhance the flavor, try adding minced garlic or diced bell peppers to the meat mixture. For a kick, incorporate some hot sauce into the sauce mixture. This dish is a great way to utilize leftover meat as well.
Serving Suggestions
Serve the meatloaf sliced with a generous drizzle of the barbecue sauce from the baking pan. It pairs beautifully with Bad Byron'S Baked Beans and a side of coleslaw or mashed potatoes. For a complete meal, consider serving with a simple green salad or steamed vegetables. Leftover meatloaf makes an excellent sandwich filling for lunch the next day.
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Style Meat Loaf contains roughly 967 calories, with 21g protein, 181g carbohydrates, and 18g fat. It is an excellent source of protein (42% of the Daily Value), vitamin C (39% of the Daily Value), and iron (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1715mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture a day in advance and store it covered in the refrigerator. Just shape it into a loaf and add the sauce mixture right before baking. This can help enhance the flavors and save time on the day you plan to serve it.
What can I use as a binder instead of egg?
If you're looking for an egg substitute, you can use 1/4 cup of applesauce or mashed banana per egg. Additionally, ground flaxseed mixed with water can work well; just combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
How can I tell when the meatloaf is done cooking?
The best way to check if the meatloaf is done is to use a meat thermometer. It should read 160°F (70°C) in the center. If you don't have a thermometer, you can cut into the middle; the juices should run clear, and there should be no pink meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).