BBQ Style Meatloaf

This BBQ-style meatloaf is all about bold flavors, with a smoky, tangy glaze that’ll make your taste buds VERY happy! It's a total crowd-pleaser, perfect for weeknights when you want something comforting but with a little extra kick

 

Why I Love This Recipe

I have a confession to make and some of you are not going to like it - the traditional OG meatloaf is not my jam. I've never been able to get behind it and I KNOW THAT IS WEIRD as it is a point of contention in my marriage. (Thomas loves meatloaf in any form)

So... I gave the idea of meatloaf a Gaby spin to make it something I was VERY excited about. Chipotle peppers in adobo and BBQ sauce really up the ante and make it more on brand for my southwestern palate! And guess what... it's better than the original in my humble opinion. Try it and report back! xx

Ingredients & Substitutions

• Yellow onion
• Carrot
• Celery
• Olive oil
• Eggs
• Milk
• Breadcrumbs
• Ground beef (80/20)
• Worcestershire sauce
• Tuscan Seasoning or Italian seasoning
• Chipotle peppers in adobo
• Kosher salt and freshly cracked black pepper
• BBQ sauce (store bought works too)
• Ketchup

How to Make

Preheat the oven to 350°F and line a baking pan with foil or parchment paper.

In a medium pan, sauté the onions in olive oil for 4-5 minutes. Add the carrots and celery and cook for another 4 minutes, until everything is soft. Remove from the heat and let cool.

In a large bowl, combine the milk, eggs, and breadcrumbs. Stir and let rest while the onion mixture cools, about 5-10 minutes.

Add the ground beef, cooled onion mixture, Worcestershire sauce, Tuscan seasoning, and chipotles to the breadcrumb mixture. Season with salt and pepper. Mix gently until combined, being careful not to overmix.

Shape the meatloaf mixture into a free-form loaf (roughly 9 x 6 inches) on the prepared baking sheet.

In a small bowl, combine the BBQ sauce, ketchup, and adobo sauce. Spread the mixture evenly over the top of the meatloaf.

Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F.

Let the meatloaf rest for 10-15 minutes before slicing and serving.

Tips & Tricks

Don’t overmix: Combine the ingredients just until they’re incorporated. Overmixing can lead to a dense, tough texture.

Use a 80/20 Ground Beef or a blend: A mix of ground beef and pork (or veal) adds flavor and moisture. Lean meats can make your meatloaf dry. If you're using just straight ground beef - opt for the 80/20 kind!

Season generously: Meatloaf needs salt, pepper, and a good balance of spices or herbs to bring out its best flavor.

Shape it free-form: Instead of a loaf pan, shape it by hand on a baking sheet. This allows for more surface area to get that yummy caramelized crust.

Let it rest: After cooking, let the meatloaf rest for about 10-15 minutes to lock in the juices before slicing.

Don’t forget the glaze: A tangy, sweet glaze made from ketchup, BBQ sauce, and chipotles in adobo gives a tasty kick and caramelized finish.

FAQ's

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