Meat Loaf Barbecue Style
Barbecue-style meatloaf offers a savory, smoky flavor with a hint of sweetness from brown sugar and tang from vinegar. Perfect for family dinners or gatherings, it combines tender ground beef with a flavorful tomato-based sauce, providing a hearty and satisfying meal everyone will enjoy.
Ingredients
Instructions
- Mix ground beef, bread crumbs, finely chopped onion, beaten egg, salt, pepper, and half of the tomato sauce.
- Form the mixture into a loaf and place it into a shallow 7 x 10-inch pan.
- Combine the remaining tomato sauce with the rest of the ingredients to make the sauce mixture.
- Pour the sauce mixture over the loaf.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Baste the loaf occasionally during baking.
Tips & Substitutions
For a more flavorful meatloaf, consider adding minced garlic or chopped bell peppers to the mixture. You can substitute ground turkey for a leaner option or use gluten-free breadcrumbs if needed. If you prefer a tangier sauce, increase the mustard or add a splash of hot sauce for extra kick. This recipe can also work well with leftover vegetables from dishes like Round-Up Bean Casserole.
Serving Suggestions
Serve this meatloaf with classic sides such as mashed potatoes and steamed green beans for a comforting meal. It also pairs beautifully with a fresh garden salad or roasted vegetables. Consider topping with extra barbecue sauce or serving alongside mini buns for a fun twist, making it a great option for casual gatherings or family dinners.
Storage & Reheating
To store leftovers, allow the meatloaf to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It can be kept for up to 3-4 days. For reheating, slice the meatloaf and warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual slices for quicker serving.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf Barbecue Style contains roughly 666 calories, with 14g protein, 129g carbohydrates, and 11g fat. It is an excellent source of vitamin C (124% of the Daily Value), protein (29% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1096mg per serving (48% 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 freeze meatloaf for later use?
Yes, meatloaf can be frozen before or after baking. If freezing before baking, wrap it tightly and store it for up to 3 months. Thaw it in the refrigerator overnight before baking. If freezing after baking, ensure it cools completely, then wrap and store. Reheat from frozen, adding extra time as needed.
What can I use instead of egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the ingredients together similarly to an egg.
How do I know when the meatloaf is done?
The best way to check if the meatloaf is done is to use a meat thermometer. It should read 160°F (71°C) in the center. If you don’t have a thermometer, ensure the meatloaf is browned on the outside and the juices run clear when cut into. Allow it to rest for about 10 minutes before slicing.
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).