This recipe takes easy, straightforward meatloaf and gives it a sweet and smoky barbecue twist.
Technique tip: Over mixing the meatloaf can make it dense, but gently folding in the ingredients keeps the meatloaf light.
Swap option: For the barbecue sauce, ketchup can be used instead tomato sauce. But, be sure to cut the brown sugar in half.
- 1½ pounds ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons canola oil
- 1 cup panko breadcrumbs
- 1/2 cup tomato sauce
- 1/4 cup minced parsley
- 1 egg, beaten
- 1¼ teaspoons salt, divided
- 1/2 teaspoon pepper
- One 8-ounce can tomato sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon liquid smoke
For the meatloaf:
1. Preheat oven to 350°F.
2. Heat a sauté pan over medium-high heat and add the canola oil. When the oil is hot, add the onion and 1/4 teaspoon of salt. Cook for two minutes, stirring occasionally. Add garlic and sauté for another 30 seconds. Transfer the onion and garlic mixture to a large bowl.
3. Add the panko, tomato sauce, parsley, egg, remaining salt and pepper to the onions and garlic. Mix until well combined.
4. Add the ground beef to panko mix and gently mix until well incorporated. On a baking sheet, form the meat mixture into a 9- by 4-inch loaf.
For the barbecue sauce:
In small saucepan over medium heat, combine the tomato sauce, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire and liquid smoke. Stir until the brown sugar has dissolved and let cook for an additional 3 minutes.
Pour about 2/3 of the barbecue sauce over the meatloaf. Place meatloaf in the oven and cook for 35 minutes. Remove the meatloaf from the oven, pour the rest of the sauce over the top, return the meatloaf to the oven and cook for another 15 minutes. Remove from the oven and let rest for 5 minutes before cutting.