BBQ Meatloaf



Is there anything more comforting than meatloaf and mashed potatoes? I don’t think so. We’re having a cold, rainy start to Spring so it looks like I’ll get to enjoy comfort food for a few more weeks before warm weather finally kicks in.

I love this recipe for meatloaf because it’s so moist and loaded with flavor. When I’m not counting calories I use a 50/50 combination of ground pork and 80% lean ground beef but you can easily substitute ground turkey for a healthier version of this dish.

Serve it with a side of mashed potatoes and roasted vegetables and you’re good to go. Meatloaf reheats really well so it makes for great leftovers. I made this on a Sunday night and had the leftovers for dinner on Monday and Tuesday. Cook once, eat three times!


BBQ Meatloaf
  • 1¼ lbs ground pork
  • 1¼ lbs 80% lean ground beef
  • 1 cup dried bread crumbs
  • ½ large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Olive oil
  • Sauce
  • ½ cup bottled barbecue sauce
  • ¼ cup ketchup
  1. Preheat the oven to 350 degrees.
  2. Heat a large skillet over medium-high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil is hot add the onion and pepper and sauté for 5 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, turning down the heat if necessary to avoid burning the garlic. Once the mixture is soft remove from the pan and allow it to cool to room temperature.
  3. Once the mixture has cooled, gently combine all of the meatloaf ingredients in a large bowl until combined but don't overwork the mixture.
  4. Divide the meatloaf mixture in half and form into two loaves. Place the loaves on a sheet pan.
  5. In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meatloaf. Spread the remaining sauce over the top of each of the loaves.
  6. Bake for 1 hour or until the meat has reached an internal temperature of 160 degrees.
  7. Remove from the oven and let rest for 10-15 minutes to allow the juices to redistribute and the internal temperature of the meat to rise to 165 degrees.
  8. Cut into slices and serve with the sauce.



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