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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/bbq-meatloaf/