Best 20 Bbq Meatloaf Recipes

GRILLED BBQ MEATLOAF

Steps:

• Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
• In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
• Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

BBQ BACON-WRAPPED MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain the bacon slices on paper towels. Reserve about 1 tablespoon bacon drippings in the skillet.
• Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
• Mix cooled onion and garlic, ground beef, 1/2 cup barbeque sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.
• Wrap partially-cooked bacon slices around the meatloaf, tucking the ends of bacon underneath the loaf.
• Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbeque sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.

BBQ MEATLOAF

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper.
• Put the bacon in a large saute pan and cook over medium heat until most of the fat has rendered and the bacon is crispy, about 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon to a large bowl. Increase the heat slightly (between medium and medium-high) and add the onions to the bacon fat in the pan and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook until tender, about 1 minute, stirring constantly. Transfer to the bowl with the bacon. Stir in the chopped ribs and pulled pork. Cool completely.
• Add the beef, eggs, breadcrumbs, mustard powder, smoked paprika, basil, thyme, 1 to 1 1/2 teaspoons salt (depending on how salty the ribs and pulled pork are) and several heavy grinds of pepper. Use your hands to mix until well combined. Form into a 9-by-3 1/2-inch loaf that is about 2 inches tall on the prepared baking sheet. Spread 1/4 cup of the BBQ sauce evenly over the top of the meatloaf.
• Bake for 30 minutes, and then spread the remaining 1/4 cup BBQ sauce on top of the partially cooked meatloaf. Continue to bake until a thermometer inserted into the center of the meatloaf registers 160 degrees F, about 45 more minutes.
• Serve with additional warm BBQ sauce alongside.

BBQ TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
• In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
• Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
• Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
• Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

CHEDDAR BBQ MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
• Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
• Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
• Arrange on a serving platter and serve with mashed potatoes and a green salad.

TURKEY MEATLOAF WITH BBQ GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• In a small skillet over medium-low heat, add 2 teaspoons of the oil and heat until shimmering, about 2 minutes. Add the onion and cook until softened and brown, about 10 minutes. Add the parsley and cook another 1 to 2 minutes. Remove the mixture and set aside to cool. Add the remaining teaspoon of oil to the same skillet. Add the carrots and cook until softened, about 5 minutes.
• Place the ground turkey, breadcrumbs, ketchup, egg, the onion mixture, 1 teaspoon salt and some pepper in a food processor and pulse until fully combined. Transfer to a large bowl and add the carrots. Mix until combined. Form into a loaf and transfer to a casserole dish or baking sheet. Using a pastry brush, spread the BBQ Glaze over the top. Drape the bacon over the loaf in a crisscross pattern, tucking the ends underneath. Brush more glaze over the bacon layer. Bake until firm and cooked through, 55 to 60 minutes. Let rest for 5 minutes before serving.
• Stir together the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and set aside.

BACON WRAPPED BBQ MEATLOAF STUFFED WITH CHEESE!

Steps:

• 1. Preheat oven to 375° F. Get out a 9x13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.
• 2. Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix. Grab the rest of the ingredients... this will go quickly so the "loaf" holds its shape.
• 3. Take the hamburger and add this to the bowl, QUICKLY mix together with clean hands... forget the spoon. Place 1/2 of the hamburger mix in the center of your pan. Make a "well" with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.
• 4. Add the second half of the hamburger on top and press it together and shape like a log.
• 5. Lay the bacon strips on top of the loaf.
• 6. Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)
• 7. After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don't want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.

PAULA DEEN'S BBQ MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

INSTANT POT® BBQ CHEDDAR MEATLOAF

Steps:

• Combine ground beef, bread crumbs, milk, Cheddar cheese, egg, and dry onion soup mix in a bowl; mix until well combined. Transfer mixture to a cutting board and shape into a loaf.
• Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Pour 1/2 cup water into the pot and set loaf on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully transfer the trivet to a rimmed baking sheet. Brush meatloaf with barbecue sauce. Broil for 3 to 4 minutes. Allow to rest for 5 minutes before slicing.

HEALTHY GRILLED BBQ MEATLOAF FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.
• Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.
• Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
• Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.

CHEESY BBQ MEATLOAF

Steps:

• 1. Preheat the oven to 350°F
• 2. In a skillet, saute the onion until lightly browned, about 5 minutes.
• 3. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, cheese, eggs, sauteed onion, 1/2 cup of the barbeque sauce, worcestershire sauce, salt, and pepper
• 4. Shape the mixture into a loaf and place in a large 2" deep baking pan. Spread the top of the loaf with the remaining 1/2 cup of barbeque sauce.
• 5. Bake until the loaf is firm, 60 to 75 minutes, or until done. Let the meatloaf stand in the baking dish for 10 minutes, then cut into slices to serve.

BBQ BACON CHEESEBURGER MEATLOAF

Steps:

• Preheat the oven to 350°F
• In a large skillet, cook the bacon over medium heat until browned. Remove the bacon from the skillet, drain, and crumble. In the remaining fat in the skillet, saute the onion until lightly browned, about 5 minutes.
• In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, cheese, eggs, sauteed onion, reserved bacon pieces, 4 tablespoons of the barbeque sauce, worcestershire sauce, salt, and pepper.
• Shape the mixture into a loaf and place in a large 2" deep baking pan. Spread the top of the loaf with the remaining 4 tablespoons of barbeque sauce.
• Bake until the loaf is firm, 60 to 75 minutes, or until done. Let the meatloaf stand in the
• baking dish for 10 minutes, then cut into slices to serve.

BBQ CHEDDAR MINI MEATLOAF "MUFFINS"

Steps:

• Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.

BBQ-BACON MEATLOAF

Steps:

• Place bacon slices in the freezer until firm, 10 to 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
• Combine ground beef, milk, oats, Colby-Jack cheese, onion, 1/2 cup barbecue sauce, eggs, garlic pepper, and salt in a mixing bowl.
• Remove bacon from the freezer and dice; add to the beef mixture. Mix all ingredients together thoroughly; I like to use a potato masher. Transfer into the prepared baking dish and form the top into a loaf. Evenly cover the top of the loaf with remaining barbecue sauce.
• Bake, uncovered, in the preheated oven for 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

EGGLESS BBQ MEATLOAF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomato sauce, barbeque sauce, and sugar in a small saucepan. Heat just until sugar dissolves, about 5 minutes. Remove from heat; let cool. Set aside 1/2 cup of the sauce.
• Combine beef, pork, flour, onion powder, garlic powder, salt, and pepper in a large bowl. Add the larger amount of tomato sauce and mix until thoroughly combined. Pat meatloaf mixture into a loaf pan; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and drain off grease. Slice into serving-sized pieces and pour reserved sauce on top. Bake, uncovered, until no longer pink in the center, 30 to 45 minutes more.

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl.
• Put onion and celery into a food processor.
• Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
• Cut the pepper into a few pieces and add to the food processor.
• Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
• Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
• Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce.
• Pour half the sauce mixture into the bowl with the meatloaf mix.
• Mix the meatloaf together with your hands.
• Wash up.
• Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.
• Use an ice cream scoop to help you fill meat into a each tin.
• Top each meat loaf with a spoonful of extra sauce.
• Bake about 20 minutes.
• Cut open 1 muffin to test that the middle is cooked through.

CHEESY BBQ MEATLOAF

Steps:

• Mix together the meat, crushed crackers salsa and egg. Cut the mixture into two parts. I generally make one part a little bit bigger then the second.
• Take the larger section and form it into a loaf, flatten the top and create a ridge around edge. Fill the hole you created with the shredded cheese. Take the remaining meat mixture and cover the cheese, pinching together the edges of the meat to keep the cheese inside. press down the center of the loaf to flat it out a bit.
• Cook for 50 minutes at 350 degrees. Take the loaf out and poor the sauce on top and cook for another 10 minutes.

BBQ TURKEY MEATLOAF WITH TURKEY BACON

Steps:

• Preheat oven to 350°F (wash hands before touching the ingredients).
• In a medium bowl combine ground turkey, breadcrumbs, egg, onion (chopped into small pieces) and barbecue sauce.
• Mix well with hands.
• Spray the inside of a loaf pan with non-stick spray.
• Put mixture in loaf pan and mold it to form a loaf, then spread a light coating of barbecue sauce over the top of the meatloaf and lay the bacon strips on top and bake for 45 minutes.
• Serve.

SMOKED BBQ BACON MEATLOAF

Steps:

• Mix beef, bacon, 1 cup BBQ sauce, onion, bell pepper, Cheddar cheese, bread crumbs, eggs, garlic, salt, and pepper together in a bowl. Shape into a loaf.
• Place meatloaf onto a wire rack. Place the rack into a smoker. Add wood chips according to manufacturer's directions. Smoke until center of meatloaf reaches 165 degrees F (74 degrees C), 3 to 4 hours. Brush the top with remaining BBQ sauce during the last hour of cooking.

HEALTHY GRILLED BBQ MEATLOAF FOIL PACK RECIPE

Steps:

• Prepare a grill for medium-high heat. 2 Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl. 3 Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands. 4 Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet. 5 Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.