Sandra This Paula Deen BBQ Meatloaf Recipe is an easy and tender recipe, which is made with ground beef and a sweet barbecue sauce glaze. It’s the perfect weeknight dinner, ready in about 1 hour and 10 minutes.
Paula Deen BBQ Meatloaf Recipe Ingredients
- 2 pounds ground beef
- ½ cup plain bread crumbs
- 1 small onion, chopped
- 1 large egg
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pure ground black pepper
- ½ teaspoon salt
- 1 cup barbecue sauce
How To Make Paula Deen BBQ Meatloaf
- Preheat Oven and Mix Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, combine the ground beef, plain bread crumbs, chopped onion, egg, onion powder, garlic powder, black pepper, and salt. Use your hands to gently mix until just combined.
- Shape the Loaf: Transfer the meat mixture to a shallow baking pan or a foil-lined baking sheet. Shape the mixture into a rectangular loaf.
- Glaze and Bake: Pour your favorite barbecue sauce evenly over the top of the meatloaf.
- Cook and Rest: Bake for 55 to 60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). Let the meatloaf stand for 5-10 minutes before slicing and serving.
Recipe Tips
- How to keep meatloaf moist? The key to a tender, moist meatloaf is to mix the ingredients with your hands until they are just combined. Overworking the ground beef will result in a tough, dense loaf.
- Can I use different ground meats? Yes, for a richer flavor, you can substitute one pound of the ground beef with one pound of ground pork. This combination adds more flavor and fat, which contributes to a moist texture.
- How do I prevent a soggy bottom? Instead of a solid baking pan, you can place the meatloaf on a wire rack set inside a rimmed baking sheet. This allows the fat to drip away, helping the bottom of the loaf to brown instead of steam.
- Can I make this ahead of time? You can assemble the meatloaf (without the sauce on top), cover it, and refrigerate it for up to 24 hours. When you’re ready to cook, add the BBQ sauce glaze and bake, adding about 10 extra minutes to the cooking time.
What To Serve With BBQ Meatloaf
This sweet and smoky meatloaf pairs perfectly with classic American comfort food sides.
- Creamy Mashed Potatoes
- Baked Macaroni and Cheese
- Steamed Green Beans or Collard Greens
- Buttery Corn on the Cob
How To Store BBQ Meatloaf
- Refrigerate: Store leftover meatloaf wrapped tightly or in an airtight container in the refrigerator for up to 3-4 days. It makes excellent sandwiches the next day.
- Freeze: You can freeze the cooked meatloaf whole or in individual slices. Wrap well in plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
BBQ Meatloaf Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: ~410 kcal
- Protein: 25g
- Carbohydrates: 18g
- Fat: 26g
- Sodium: ~750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Meatloaf can fall apart if it doesn’t have enough binder (the egg and breadcrumbs) or if it’s sliced too soon after coming out of the oven. Letting it rest for at least 5-10 minutes is a crucial step to allow the juices to redistribute and the loaf to firm up.
Absolutely! The type of barbecue sauce you use will define the final flavor. You can use a sweet and smoky sauce, a tangy Carolina-style sauce, or even a spicy one to customize the taste.
Yes, breadcrumbs are an essential binder. They absorb the juices from the meat as it cooks, which helps keep the meatloaf moist and holds it together.
Paula Deen BBQ Meatloaf Recipe
Description
A tender, juicy, and irresistible meatloaf made with classic seasonings and glazed with a sweet and smoky barbecue sauce.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, gently mix the ground beef, bread crumbs, onion, egg, and all seasonings.
- Shape the mixture into a loaf on a shallow baking pan.
- Pour the barbecue sauce evenly over the top of the loaf.
- Bake for 55 to 60 minutes, or until cooked through (160°F).
- Let the meatloaf stand for 5-10 minutes before slicing.
- Serve warm and enjoy.
Notes
- Do not overmix the meat mixture to ensure a tender, not tough, meatloaf.
- Using a meat thermometer is the best way to ensure the meatloaf is cooked perfectly without drying it out.
- For easy cleanup, line your baking pan with aluminum foil.
- Leftover meatloaf makes delicious sandwiches the next day on white bread with a little extra BBQ sauce.
