How to Make the Best Barbecue Meatloaf

This is a sinfully delicious meatloaf recipe. That’s not a word you expect to see before the word meatloaf but just describes it perfectly. It’s been kind of a secret I’ve never shared with anyone before. I decided it’s too good not to share. It’s just meatloaf. Unbelievably good meatloaf. The best meatloaf. Ever.

It’s extremely tender, full of flavor, moist, and has a gorgeous, crusty exterior from being glazed. I coat the meatloaf with barbecue sauce and start the baking off at a high heat to get the outside browned, then top it with saucy fried onions to finish it off. The richly flavored meat just about melts-in-your-mouth. If your lucky there will be leftovers, that you may or may not dream of all night long. Not that I would… One of the best things is cold meatloaf straight from the fridge the next day, sandwiched between soft, fluffy slices of bread.

Barbecue Meatloaf

(by Reeni)

For Meatloaf:

1 and 1/2 pounds ground Beef

1 egg, beaten

1/4 cup seasoned bread crumbs

1/4 cup Oats

2/3 cup Jack Daniels Barbecue Sauce, divided

1/2 cup Onion, diced

2 cloves Garlic, minced

1 tablespoon Italian Seasoning

2 teaspoon Worcestershire Sauce

1 teaspoon Sage

1 teaspoon Chile powder

1 teaspoon Onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For Onion topping:

1 large yellow onion, thinly sliced

1-2 tablespoons Vegetable Oil

1/3 cup Jack Daniels Barbecue Sauce

1. Preheat oven to 425 degrees.

2. In a large bowl combine all the meatloaf ingredients except a 1/3 of a cup of the Barbecue Sauce. Grease a large baking pan or line with aluminum foil first then grease. Form the meatloaf mixture into a loaf. Brush 1/3 cup of Barbecue over the top. Bake at 425 for 25 minutes. Turn heat down to 400 and cook for 15-20 additional minutes or until middle is cooked through.

3. After you turn the heat down on the meatloaf saute the onions for the onion topping, in a large skillet saute in vegetable oil until tender and translucent about 15 minutes. Add the barbecue sauce and heat through. Top the meatloaf. Let set for five minutes before slicing.

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