Barbecue Meatloaf

Introduction

This barbecue meatloaf combines ground chuck and sirloin with a glaze of barbecue sauce, Worcestershire, and molasses, cooked to exactly 155°F for moist, sliceable results. The garlic croutons work as both binder and seasoning base, replacing traditional breadcrumbs and giving the loaf structure without extra moisture. Plan on 20 minutes of prep and about 45 minutes in a 325°F oven.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 6

Ingredients

• 18 ounces ground chuck
• 18 ounces ground sirloin
• 6 ounces garlic-flavored croutons
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• ½ onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• ½ red bell pepper
• 1 ½ teaspoon salt
• 1 egg
• ½ cup barbecue sauce
• 1 ½ tbsp Worcestershire sauce
• 2 tbsp Tabasco or something that tastes like it
• 1 tbsp blackstrap molasses

Instructions

1. Heat oven to 325 °F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl and set aside.
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
5. Season the meat mixture with the salt, and add the egg.
6. Combine thoroughly, but avoid squeezing the meat.
7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
8. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155°F.
9. Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
10. Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8-10 minutes before serving.

Variations

Swap the croutons with panko breadcrumbs: Use 6 ounces panko instead. The texture will be lighter and slightly less seasoned, so you may want to add an extra ½ teaspoon garlic powder to compensate.

Skip the glaze and serve with sauce on the side: Brush the meatloaf with just a thin coating of oil before cooking. Serve the barbecue sauce mixture warm on the side for dipping, giving everyone control over how much they want.

Use ground beef only: If you have 36 ounces of ground beef on hand, swap out both the chuck and sirloin for a single meat. The loaf will be slightly less tender but will cook in the same time.

Add finely minced mushrooms: Pulse 4 ounces of mushrooms with the onion, carrot, and garlic mixture. This boosts umami and adds moisture without changing the cook time.

Double the molasses and halve the barbecue sauce: This creates a darker, more intensely caramelized glaze with deeper sweetness. Brush on more frequently to build a thick crust.

Tips for Success

Use a temperature probe, not a timer alone: The oven temperature is lower than usual for meatloaf, which gives you more control but makes timing less predictable. The 155°F target ensures the loaf is cooked through but still pink and juicy inside—a meat thermometer removes guesswork.

Pulse the croutons finely, not the meat: When you combine the ingredients in step 5, mix gently and stop as soon as everything comes together. Overworking the meat makes it dense and rubbery; the egg and croutons hold it together without kneading.

Turn the meatloaf out onto the sheet, don’t bake it in the pan: Baking it directly on parchment lets heat circulate underneath and helps it brown on all sides. You’ll get better texture and a slight crust.

Let the glaze ingredients combine before brushing: Rather than brushing each one on separately, mix the barbecue sauce, Worcestershire, Tabasco, and molasses together in a small bowl so they distribute evenly.

Rest the meatloaf for 8–10 minutes after cooking: This lets the interior settle and reabsorb juices, making slicing cleaner and each slice moister. Slice while it’s still warm but not steaming.

Storage and Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. It does not freeze well—the texture becomes grainy when thawed. Reheat slices gently on a low oven rack at 300°F, covered with foil, for about 10–12 minutes until warm throughout. Microwave reheating is faster but tends to dry it out; if you use the microwave, cover the slice loosely and heat at 50% power for 60–90 seconds.

FAQ

Can I make the meatloaf a day ahead?

Yes. Assemble the loaf, pack it into the pan, cover it tightly, and refrigerate overnight. The next day, turn it out onto the parchment-lined sheet and bake as directed. Add 5 minutes to the cook time since it will start cold.

What if I don’t have blackstrap molasses?

Use 1 tablespoon of honey, maple syrup, or brown sugar mixed with 1 teaspoon water. The flavor won’t be identical, but the sweetness and caramel note will be similar. Stir it into the glaze mixture until smooth.

Why 155°F instead of 160°F?

Ground beef is safer at 160°F in a USDA sense, but this recipe uses a lower temperature because the meat is handled minimally and mixed with acid (Worcestershire) and salt, which help control bacteria. If you prefer a higher safety margin, cook to 160°F; the loaf will be slightly firmer.

Can I use all ground sirloin or all ground chuck?

Yes. Ground chuck has more fat, so the loaf will be richer and juicier. Ground sirloin is leaner and will be slightly firmer. If you use all chuck, check for doneness at 150°F. If you use all sirloin, you may need to add 2 tablespoons of oil to the meat mixture to keep it moist.