Meatloaf with Barbecue Sauce (My Favorite)

Listen, I know what you’re thinking – another meatloaf recipe? But truly, this isn’t your grandma’s dry, crumbly meatloaf. This meatloaf with barbecue sauce is incredibly juicy, packed with flavor, and topped with a sweet, tangy barbecue glaze that’ll have everyone asking for seconds. Combining beef and pork creates the perfect texture, while the BBQ sauce adds a delicious twist to the classic.

Everyone needs some easy dinner recipes to pull out when you don’t feel like cooking, but your family still needs to eat.

meatloaf topped with barbecue sauce with two slices cut.

Meatloaf with Barbecue Sauce

This family-favorite BBQ meatloaf combines beef and pork with a sweet-tangy barbecue glaze, using a clever wet pan technique for perfect slicing every time. Makes 6 servings.

Prep Time 10

Cook Time 1

Total Time 1 10

Serving Size servings

Equipment

9×13 pan
9×5 bread loaf pan

Ingredients

Meatloaf

1 pound ground beef 80-85% lean
1 pound ground pork 80-85% lean
1 cup quick-cooking oats
½ cup barbecue sauce
2 eggs
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 ¼ teaspoons salt
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon pepper

Sauce

½ cup barbecue sauce
2 tablespoons honey

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Instructions

Prep oven and baking pan. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13 baking pan.
Mix ingredients. Add the beef, pork, oats, barbecue sauce, eggs, Worcestershire sauce, Dijon mustard, salt, onion powder, garlic powder, and pepper in a large bowl. Using your hands, gently combine the ingredients until well incorporated and the meatloaf starts to come together. Do not over-mix.
Shape and place in pan. Rinse a 9×5 bread loaf pan with water and gently pack the meat mixture into the wet pan. Turn the pan upside down and empty the meatloaf into the prepared 9×13 pan. You can also shape the loaf with your hands if you prefer.
Bake. Bake the meatloaf for 60 minutes or until the meatloaf has reached an internal temperature of 160 degrees Fahrenheit.
Make and add sauce. Whisk together the barbecue sauce and honey. During the last 15 minutes of baking, remove the meatloaf from the oven and baste the top and sides of the meatloaf with the sauce. Return the meatloaf to the oven and finish baking.
Cool and serve. Remove the pan from the oven when done and let it cool for about 10 minutes. Cut into slices and serve.

Notes

This method of forming the loaf by putting it in a wet pan is from a Williams Sonoma cookbook years ago. With an easy shake or two, the meatloaf comes out perfectly shaped and ready to bake and it’s easy to cut.

I discovered this genius shaping technique in an old Williams Sonoma cookbook years ago, and it completely changed how I make meatloaf. Last time I made this for a Sunday family dinner, my brother-in-law (who claims to hate meatloaf) ate three slices and asked for the recipe. That’s when you know you’ve got a winner!

two slices of meatloaf with mashed potatoes on plate with fork.

Even my pickiest eater, who usually turns her nose up at “mixed-up meat,” devours this version – especially when I add an extra drizzle of BBQ sauce on her plate. This has saved me on many busy weeknights when I need something that’s easy to prep and guaranteed to get empty plates.

Meatloaf Tips

Don’t overmix the meat: Treat it like a delicate meatball and mix until just combined. Using your hands is best here.
Use the Pan Trick: The wet loaf pan trick might seem weird, but trust the process – it creates the perfect shape every time.
Rest time: Don’t skip the resting time after baking. Those 10 minutes make the difference between neat slices and a crumbly mess.
Temperature Check: Always use a meat thermometer to check for doneness – look for 160°F in the thickest part, as timing alone can be deceiving. This article will give you more information on how to tell if meat is done.
Mixing Tip: For the most even distribution of flavors, combine all your seasonings and wet ingredients first, then gently work in the meat.

Key Ingredients and Tools

Here are some important ingredients and tools for this recipe:

Ground beef: Go for 80-85% lean – you need some fat for flavor and moisture. Anything leaner will give you a drier result.
Ground pork: This is non-negotiable! The pork adds richness and helps keep everything juicy.
Barbecue sauce: Use your favorite! I’m partial to my homemade canned barbecue sauce, but any good-quality BBQ sauce will work beautifully.
9×5 loaf pan: This is just for shaping – we won’t bake in it. Any standard loaf pan will do.
9×13 baking dish: What we’ll actually bake in. Glass, ceramic, or metal all work great.

The great thing about this recipe is that once you have these basics covered, the rest of the ingredients are probably already in your pantry.

Serving Suggestions

Serve with mashed potatoes and green beans.

It’s great for a Sunday dinner, but you can also use your leftovers for a sandwich on brioche burger buns (make sure to add extra BBQ sauce).

Troubleshooting and Help

What if I don’t have a loaf pan for shaping?

No worries! You can shape it by hand into a loaf about 9 inches long and 5 inches wide.

Why did my meatloaf fall apart?

Two likely culprits: either it was overmixed (making it tough) or undermixed (making it crumbly). Also, don’t skip the rest time!

Can I use just ground beef instead of the beef/pork mixture?

While you can, I don’t recommend it. The pork adds moisture and a richer flavor that makes this recipe unique. If you must use all beef, go for a slightly fattier grind (around 80% lean) to keep it juicy.

My meatloaf always has a pool of liquid around it – what am I doing wrong?

This is usually from using meat that’s too lean or overcooked. Make sure you’re using the recommended fat content in your meats, and always use that meat thermometer!

Is it normal for the meatloaf to crack on top?

Yes! Small cracks are normal and actually create perfect little spaces for that delicious BBQ glaze to seep in.

If you have any more questions, leave me a comment. I’m always happy to help.

Storing Leftovers

In the Fridge:

Let it cool completely, then wrap it tightly and keep it in the fridge for 3-4 days.

Freezing:

Let it cool completely, then wrap slices individually and freeze for up to 3 months.

Reheating:

Wrap slices in foil with a splash of broth and warm them in a 350°F oven for about 15 minutes.

This meatloaf might just become your new go-to comfort food recipe. It’s simple enough for a weeknight dinner but memorable enough for company. This recipe has never let me down, and I bet it will also become a regular in your dinner rotation. Don’t forget to save some for sandwiches the next day (if there’s any left!).

Meatloaf with Barbecue Sauce (My Favorite)