Barbecue Meatloaf

PIn it

Introduction

This meatloaf combines ground chuck and sirloin with a homemade glaze of barbecue sauce, molasses, and hot sauce, baked at a low temperature until it reaches 155°F internal temperature. The bread crumb base keeps the meat tender while the vegetables add moisture and subtle sweetness. Plan for about 50 minutes total from oven to table.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

• 18 ounces ground chuck
• 18 ounces ground sirloin
• 6 ounces garlic-flavored croutons
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• ½ onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• ½ red bell pepper
• 1 ½ teaspoon salt
• 1 egg
• ½ cup barbecue sauce
• 1 ½ tbsp Worcestershire sauce
• 2 tbsp Tabasco or something that tastes like it
• 1 tbsp blackstrap molasses

Instructions

1. Heat oven to 325 °F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl and set aside.
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
5. Season the meat mixture with the salt, and add the egg.
6. Combine thoroughly, but avoid squeezing the meat.
7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
8. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155°F.
9. Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
10. Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8-10 minutes before serving.

Variations

Swap the beef blend: Use all ground beef, or replace half the chuck with ground turkey for a leaner result. This won’t noticeably change cooking time but will shift the fat content and richness of the finished loaf.

Double the glaze: If you prefer a thicker, darker crust, brush the meatloaf twice more—once at the 20-minute mark and again at 30 minutes. This builds up layers of caramelization on the exterior.

Add finely minced mushrooms: Pulse 4 ounces of mushrooms with the vegetables in step 3 to add umami depth and extra moisture without changing the texture or cook time.

Increase the heat: Add another ½ teaspoon cayenne pepper or use a full 3 tbsp Tabasco instead of 2 tbsp if you want the glaze to carry significant kick.

Shape into a ring: Instead of packing into a loaf pan, form the mixture into a ring shape directly on the parchment-lined baking sheet. This exposes more surface area for browning and reduces cook time by 5–8 minutes.

Tips for Success

Don’t overwork the meat mixture. The instruction to avoid squeezing is critical—overhandling compresses the meat and makes the finished loaf dense. Mix just until the ingredients are distributed; stop as soon as you no longer see streaks of unmixed meat.

Use a temperature probe, not guesswork. The 155°F target ensures the meatloaf is cooked through without drying out. If you don’t have a probe, use an instant-read thermometer inserted horizontally into the center, away from the pan.

Let the vegetables break down in the food processor. Pulsing the onion, carrot, garlic, and pepper until finely chopped (not pureed) releases their juices, which distribute through the meat mixture and keep it moist as it bakes.

Brush the glaze halfway through. Applying it at the 10-minute mark gives it time to set into a light crust without burning; brushing earlier risks the glaze sliding off or charring.

Rest the meatloaf before slicing. The 8–10 minute rest after it leaves the oven allows the internal structure to firm up, so slices hold together cleanly instead of crumbling apart.

Storage and Reheating

FAQ

Can I make this in a regular loaf pan instead of turning it out onto a baking sheet?

Yes, but the top won’t brown as evenly or develop the same crust. For better browning, pull the loaf out of the pan halfway through baking and slide it onto a parchment-lined sheet to finish cooking.

What if I don’t have a food processor?

Finely chop the croutons by hand or pulse them in a blender; do the same with the vegetables, mincing them as small as you can. Hand-chopping takes longer but produces the same result.

Can I use a different hot sauce instead of Tabasco?

Yes, any hot sauce with similar heat and vinegar-forward flavor works. Avoid hot sauces with strong fruity or smoky notes unless you want to shift the glaze’s character. Measure by taste rather than quantity.

Why does the recipe combine the glaze ingredients but not list them separately?

The glaze is made from the three listed liquids: barbecue sauce, Worcestershire sauce, Tabasco, and molasses. Simply stir these four ingredients together in a bowl, then brush the mixture onto the meatloaf starting at the 10-minute mark.