Description
This Smoky Barbecue Glazed Meatloaf is a deliciously flavorful twist on a classic comfort food. Ground beef mixed with aromatic spices, garlic, onion, and a tangy barbecue glaze creates a moist and smoky main dish perfect for family dinners. The recipe uses a simple baking method to bring out rich flavors while keeping the meatloaf tender and juicy.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds ground beef
- 1 cup bread crumbs
- 1 cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup barbecue sauce (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ cup fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking tray or loaf pan to prevent sticking.
- Soak Bread Crumbs: In a large bowl, combine the bread crumbs and milk, letting them soak together for a minute to soften the crumbs and add moisture.
- Combine Ingredients: Add the ground beef, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, half of the barbecue sauce (½ cup), smoked paprika, salt, black pepper, and chili powder to the soaked bread crumb mixture.
- Mix Well: Thoroughly mix all the ingredients until just combined, being careful not to overmix to avoid a tough meatloaf texture.
- Shape the Meatloaf: Form the meat mixture into a loaf shape and place it onto the prepared baking tray or inside the loaf pan.
- Apply Initial Glaze: Brush the top of the formed meatloaf with ¼ cup of the barbecue sauce to infuse smoky sweetness during baking.
- Bake First Stage: Bake the meatloaf in the preheated oven for 45 to 50 minutes to cook through partially.
- Glaze Again: Remove the meatloaf from the oven and brush the top with the remaining ¼ cup barbecue sauce for an intensified glaze.
- Bake Final Stage: Return the meatloaf to the oven and bake for an additional 10 to 15 minutes or until the internal temperature reaches 160°F (71°C) indicating it’s fully cooked.
- Rest: Allow the meatloaf to rest for 10 minutes after baking to let juices redistribute, ensuring moist slices.
- Garnish and Serve: Optionally garnish with freshly chopped parsley for a burst of fresh color and flavor before slicing and serving.
Notes
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 160°F (71°C).
- Allowing the meatloaf to rest before slicing helps retain its moisture.
- Fresh parsley garnish adds a nice vibrant touch but can be omitted.
- You can substitute ground beef with a mix of beef and pork for extra flavor.
- For a spicier glaze, add a pinch more chili powder or some hot sauce to the barbecue sauce.
