I’ve simply used the traditional spoon-the-glaze-on-top-of-the-loaf-and-bake-it method while making barbecue meatloaf in the past. This time, I intended to press the meat into the loaf pan, cover it with some of the sauce, and let it bake in the deliciousness. When I turned it out onto the serving dish, I had imagined a lovely, glossy surface, but it wasn’t quite as aesthetically stunning as I’d planned. Hey, this is just quick and simple home cooking. Although it didn’t look great, the food was delicious!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 7 |
Ingredients
- 1 ¾ pounds very cold ground beef
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon celery salt
- ¼ teaspoon chipotle chile powder
- 1 pinch cayenne pepper
- ½ cup fine, dry bread crumbs
- 1 egg, beaten
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup barbeque sauce (such as SFQ), or to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands until combined. Stir in bread crumbs, egg, ketchup, mustard, and Worcestershire sauce until thoroughly combined; form into a loaf shape.
- Spread barbecue sauce over the bottom of a loaf pan. Place meat mixture on top of sauce and press into the pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan, then invert the pan over a plate to transfer the meatloaf. Let rest for 5 minutes before slicing.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 922 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I put the barbeque sauce on top and just put it in a cake pan to get it done faster. I also added sliced onions. I’ve made meatloaf like this a lot and its usually good.
Decent recipe for a meatloaf mixture. I made this right side up as I just don’t care for the glaze/sauce on bottom of meatloaf recipes. The flavor was good, but it would be way too salty as written. I cut the salt by half and omitted the celery salt. I love salt and it was still a little too salty for me. Followed all other ingredient amounts and the cooking directions as written. 3 stars because of the saltiness, 4-5 stars with changes.
Good recipe. Use 90/10 ground sirloin or grind your own you don’t need fat when you have the egg to bind it also keeps it from swimming in grease with any meat loaf
I made the meatloaf by the recipe. Great flavor but way TOO SALTY! If I omit 2/3 of salt and celery salt it will be much better next time.
I did not use hot sauce, worcestshire . It was delish!
Loved the idea, but used my own barbeque sauce recipe. End result, very tasty and it was all gone at the end of dinner.
I have made this twice, once according to the directions, once without the cayenne and chipotle, as I was cooking for a crowd, many of whom don’t like spicy food. The second time, I also took it out of the oven after an hour, drained the fat, spread some of the BBQ sauce on top, then baked it for another 5 minutes, and did not invert it. It’s a good meatloaf either way, but it is too salty! I likely will make it again, but I’ll use about half the amount of salt listed.
Another Chef John keeper. Served with BBque sauce on the side. YUM!
I substituted the bread crumbs with a cup of oats becasue of my gluten allergies and it was perfect!
As others have done, I placed the BBQ sauce on top. That way, I could drain the fat 1/2 way through the cooking time, and then at the end. I used all the spices and ingredients. However, I had 2 lbs of ground beef, so I increased oven temp to 350, and baked for 70 minutes total, then let it rest for 5 minutes prior to slicing. DELICIOUS!!! Thanks, Chef John!
This is the only meatloaf recipe we use. The barbeque sauce soaks into the meatloaf giving a flavor boost throughout.
Made it as written except put the barbeque sauce on the top rather than on the bottom. The whole family loved it and I will definitely make it again!
I didn’t add the peppers as noted in the recipe and it’s still delicious.. the meatloaf was moist and tangy… The whole fam loved it.. Thank you for a great recipe!
My husband loved this meat loaf. Better than any restaurant. Did change the recipe slightly and used about a third ground turkey. This will be my go-to meat loaf recipe from now on.
Good enough for an inexpensive and filling meal. It was easy to make and flavorful, if not great. Definitely put the sauce on top, putting it on the bottom is weird and even the author admits it looks unappealing. Still, this is a decent dish if you’re not feeling choosy and I might try it again as a base recipe with some changes.
I don’t make meat loaf that often because it’s not my husband’s favorite. But, tonight he said, “this is the best meatloaf you’ve ever made!” I used just over 2 lbs of 90% lean ground beef because that’s how much was in the package. For the BBQ sauce, I used Trader Joe’s Sirracha BBQ sauce and it was amazing with this recipe.
I made it following this recipe but added a little more ketchup to hold it together better and wrapped it in bacon and just put the barbecue on top and it was delicious!
Wonderful!
I liked the BBQ taste! I will be doing that again next time I make meatloaf. I just put it on top. The seasonings, my husband & I could have done without – especially the garlic. It overpowered the meatloaf.
The Chipotle Meatloaf was way better than this one.It was swimming in grease .
my hubby said it was ok. followed recipe