Meat Loaf With Barbecue Topping
A hearty meat loaf topped with a tangy barbecue glaze, combining savory beef with sweet and smoky flavors, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix catsup, brown sugar, cider vinegar, and dry mustard to make the barbecue sauce.
- Remove 1/2 cup of the barbecue sauce for the topping.
- Combine the rest of the barbecue sauce with the ground beef mixture.
- Add eggs, bread crumbs, green pepper flakes, chopped onion, salt, pepper, thyme, and bay leaf to the meat mixture and mix well.
- Shape the meat mixture into a loaf and place in a baking dish.
- Spread the reserved 1/2 cup of barbecue sauce over the top of the meat loaf.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until cooked through.
Tips & Substitutions
For a moister meatloaf, consider adding a bit of milk or broth to the meat mixture. If you want to reduce calories, ground turkey or chicken can be substituted for the ground beef. You can also use whole wheat bread crumbs for a healthier option. Adding shredded carrots or zucchini can enhance the flavor and nutrition.
Serving Suggestions
Serve the meatloaf with mashed potatoes and steamed green beans for a classic meal. A side salad can also complement the dish well. For a twist, try it with barbecue baked beans or pair it with the Hot Dried Beef Dip for an appetizer. It can be enjoyed warm or cold in sandwiches.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the meatloaf and place it in a baking dish. Cover with foil and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf With Barbecue Topping contains roughly 734 calories, with 17g protein, 86g carbohydrates, and 36g fat. It is an excellent source of protein (34% of the Daily Value) and iron (25% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 955mg per serving (42% 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?
Yes, meatloaf freezes well. Before baking, shape the meat mixture into a loaf, wrap it tightly in plastic wrap, and then in foil. It can be frozen for up to 3 months. To bake, thaw overnight in the refrigerator and follow the original baking instructions.
How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F (70°C). You can use a meat thermometer to check the temperature in the center of the loaf. If you don’t have a thermometer, ensure that the juices run clear when you slice into it.
Can I use a different type of meat?
Absolutely! While lean ground beef is traditional, you can experiment with ground turkey, chicken, or even a mix of meats. Just be mindful of the fat content as leaner meats may require additional moisture to prevent dryness.
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).