Are you on the hunt for the ultimate easy meatloaf recipe? A cozy, comforting, and completely satisfying meal that the whole family will go crazy for, with a secret ingredient that makes it unbelievably flavorful and moist? This incredible, super-easy BBQ Meatloaf is that perfect recipe! We’re talking a rich, savory, and impossibly tender meatloaf, glazed with a sweet, tangy, and smoky barbecue sauce. And the secret to its amazing flavor and effortless preparation? Using your favorite barbecue sauce both inside the meatloaf and on top as a glorious, caramelized glaze!
This isn’t just another meatloaf recipe; it’s a guide to your new family-favorite dinner. We’ll show you the simple but crucial secrets to a perfectly moist meatloaf that never falls apart and slices beautifully every time. This is a show-stopping, crowd-pleasing, and make-ahead-friendly meal that is perfect for any night of the week.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Easy & Flavorful Meatloaf
What makes this BBQ Meatloaf so spectacularly delicious is its incredible, deep flavor and its wonderfully simple preparation. This recipe is a masterpiece of classic American comfort food, made easy. The meatloaf itself is a super-moist and tender, from-scratch loaf made with savory ground beef. The secret to its incredible texture is a simple panade made from crushed, buttery Ritz crackers and barbecue sauce. The brilliant shortcut is the use of your favorite barbecue sauce, which provides all the sweet, tangy, smoky, and savory seasonings in one easy ingredient. The loaf is formed by hand, baked until juicy, and then finished with a thick, beautiful, and perfectly caramelized barbecue glaze.
| Metric | Time / Level |
| Total Time | 1 hour 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Simple Staples: The Essential Ingredients
This iconic dish uses a handful of high-quality pantry staples to create its signature comforting and savory flavor.
- The Meatloaf Base:
- Ground Beef: For the best, most flavorful, and juiciest result, it is highly recommended to use an 80/20 or 85/15 ground beef. The higher fat content is the key that will keep the meatloaf moist and flavorful as it bakes.
- The “Panade” (The #1 Secret to a Moist Meatloaf!): A simple mixture of a starch and a liquid, called a panade, is the non-negotiable secret to a moist, tender meatloaf. This recipe brilliantly uses crushed, buttery Ritz crackers and barbecue sauce for a super flavorful version.
- Grated Onion: This is a fantastic, professional chef’s secret! By grating your sweet onion on a box grater instead of dicing it, you are releasing all its delicious juices, which adds an incredible amount of moisture and flavor to the meatloaf without any chunky, crunchy bits of raw onion.
- The Barbecue Sauce (The Flavor Shortcut!): This is the genius hack that makes this recipe so easy and delicious! Using a good quality, thick, and flavorful barbecue sauce both inside the meatloaf and as the final glaze is the key that provides all the sweetness, tanginess, smokiness, and seasonings in one simple ingredient.
The Meatloaf Masterclass: The Secret to a Perfect Loaf
This recipe uses a few simple but crucial techniques that guarantee a flawless result.
- The Panade: Soaking your cracker crumbs in the wet ingredients for a few minutes before adding the meat is a key step that allows them to fully hydrate, which ensures a tender, not dry, final texture.
- Bake Free-Form: By shaping your meatloaf by hand on a baking sheet instead of in a loaf pan, you are allowing the fat to render away from the meat and, more importantly, you are allowing a delicious, caramelized crust to form on the top and all four sides of the meatloaf.
- Rest the Meatloaf: This is the most important rule for any large cut of meat! You must let your finished meatloaf rest for at least 5 to 10 minutes before you slice it. This allows the hot, delicious juices to redistribute back into the meat, which is the key to a juicy, not dry, result, and a loaf that slices cleanly.
Step-by-Step to the Best BBQ Meatloaf
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Make the Panade and Mix the Meatloaf
Step 1: First, preheat your oven to 350°F (175°C). Line a large, rimmed baking sheet with parchment paper.
Step 2: In a large bowl, combine your crushed cracker crumbs, 1/2 cup of the barbecue sauce, the 2 large eggs, the 1 teaspoon of salt, and the 1/2 teaspoon of pepper. Stir everything together and let the mixture sit for 10 minutes to allow the cracker crumbs to soften and absorb the liquid.
Step 3: To the bowl, add your 2 pounds of ground beef and your 3/4 cup of grated sweet onion.
Pro Tip: The number one secret to a tender, not tough, meatloaf is to not overmix the meat mixture. Use your clean hands to gently combine the ingredients until they are just evenly distributed.
Part 2: Shape, Bake, and Glaze
Step 1: Place the meatloaf mixture in the middle of your prepared baking sheet and use your hands to form it into a 9×5-inch loaf.Step 2: Bake the meatloaf for 30 minutes.Step 3 (The Best Part!): Spread the remaining 1/2 cup of barbecue sauce evenly over the top of your partially-baked meatloaf.Step 4: Continue to bake for another 25 to 35 minutes. You will know the meatloaf is perfectly done when the center of the meatloaf registers 160°F on an instant-read thermometer.Step 5 (The Final, Crucial Step!): Let the finished meatloaf rest on the baking sheet for at least 5 minutes before you use a sharp knife to cut it into thick slices.
BBQ Meatloaf (A Simple & Moist Recipe!)
An easy and flavorful recipe for a classic barbecue meatloaf made with just a handful of ingredients. This simple dish uses crushed buttery crackers as a binder, which are first softened with eggs and barbecue sauce before being gently mixed with ground beef and grated onion. The meatloaf is shaped into a free-form loaf on a baking sheet, partially baked, and then topped with a sweet and tangy barbecue sauce glaze for the final bake.
Ingredients
- 2 pounds ground beef (10-20% fat)
- 1 sleeve (about 29) buttery round crackers, crushed
- 1 cup barbecue sauce, divided
- 2 large eggs
- 1 medium sweet onion, grated
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the crushed cracker crumbs, 1/2 cup of the barbecue sauce, the eggs, salt, and pepper. Stir and let the mixture sit for 10 minutes to allow the crumbs to soften.
- Add the ground beef and grated onion to the bowl. Use your hands to gently mix until everything is thoroughly combined, being careful not to overmix.
- Transfer the meat mixture to the center of the prepared baking sheet and form it into a 9×5-inch loaf.
- Bake for 30 minutes.
- Remove the meatloaf from the oven and spread the remaining 1/2 cup of barbecue sauce evenly over the top.
- Continue to bake for an additional 25 to 35 minutes, or until the center of the meatloaf registers 160°F on an instant-read thermometer.
- Let the meatloaf rest on the baking sheet for 5 minutes before slicing and serving.
Notes
- This recipe uses a free-form baking method on a sheet pan, which allows for more of the surface to brown and caramelize compared to baking in a loaf pan.
- Letting the cracker crumbs moisten and soften before adding the meat is a key step that helps to ensure a tender, juicy meatloaf.
- Resting the meatloaf for 5 minutes after baking is important, as it allows the juices to redistribute, making the loaf easier to slice neatly.
- Though the title suggests 5 ingredients, staple items like salt and pepper are often not counted.
What to Serve With Your BBQ Meatloaf
A beautiful and hearty meatloaf is a fantastic centerpiece for a classic, comforting meal. It pairs wonderfully with all your favorite side dishes.
- Mashed Potatoes: A bed of creamy mashed potatoes is the absolute perfect, classic partner for this dish, ideal for sopping up every last drop of that delicious, savory meatloaf juice.
- A Simple Green Vegetable: A side of simple, steamed or roasted green beans, sweet peas, or roasted broccoli is a wonderful, classic accompaniment.
- Mac and Cheese: For the ultimate comfort food experience, a side of a rich and creamy, homemade mac and cheese is an unbeatable choice.
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Storage and Make-Ahead Tips
Meatloaf is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked meatloaf and store it, well-covered, in the refrigerator for up to 24 hours.
- Storage: Store any leftover meatloaf in an airtight container in the refrigerator for up to 5 days. The leftovers make the absolute best meatloaf sandwiches!
- Freezing: This meatloaf freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the loaf very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a moist meatloaf that doesn’t fall apart?
The secret is a “panade,” which is a simple mixture of a starch (like the Ritz crackers in this recipe) and a liquid (like the barbecue sauce and the egg). When you mix this paste into your ground meat, it adds and retains moisture, keeping the meatloaf tender and juicy. The egg also acts as a binder that helps the loaf to hold its shape beautifully.
Q2: Is it better to bake a meatloaf in a loaf pan or free-form on a baking sheet?
While a loaf pan is an easy option, baking your meatloaf free-form on a baking sheet is the highly recommended method for the best flavor and texture. This allows the fat to render away from the meatloaf (instead of having the meat sit in it), and it allows you to get a delicious, caramelized crust on the top and on all four sides of the loaf.
Q3: Can I make this meatloaf ahead of time?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked meatloaf, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, you may need to add 10-15 minutes to the total baking time.
Q4: Can I make this recipe with ground turkey?
Yes, absolutely! To make this recipe with a leaner ground turkey, it is a great idea to use a 93/7 ground turkey (not the 99% lean kind) and to add a little bit of extra fat, like a tablespoon of olive oil, to the meat mixture to ensure it stays moist.
Q5: What is the best kind of ground beef to use for a juicy meatloaf?
For the best flavor and a super juicy result, it is best to use a ground beef that has a slightly higher fat content. An 80/20 or an 85/15 ground beef are both fantastic choices that will guarantee a moist and flavorful meatloaf.