BBQ Meatloaf With Mustard BBQ Meatloaf Glaze

Name: BBQ Meatloaf with Mustard BBQ Meatloaf Glaze
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: To Make The BBQ Meatloaf; 2 Tablespoons neutral oil (Canola or vegetable oil work well here.); 1 cup celery (cleaned and diced); 1 cup onion (diced); 2 pounds ground beef (15% fat); 1/3 cup BBQ Sauce (your favorite brand); 1 teaspoon Kosher salt; 1/2 teaspoon Freshly ground pepper; 1/2 teaspoon garlic powder; 2 Tablespoons dijon mustard; 2 Tablespoons Worcestershire Sauce; 2 eggs (lightly beaten); 1 1/2 cups Panko bread crumbs; For the BBQ Mustard Glaze:; 1/2 cup Yellow mustard (Or half yellow and half Dijon if you want a little horseradish flavor); 1/8 cup Honey; 1/8 cup Apple cider vinegar; 1 Tablespoon Catsup; 1 Tablespoon Brown Sugar; 1/2 Tablespoon Worcestershire Sauce; 1/4 teaspoon Freshly Ground Black Pepper; 1/2 teaspoon Kosher salt; 2 shakes Hot Sauce (Your favorite brand. Cholula or Tabasco works well here.)

Combining the savory goodness of meatloaf with the sweet and smoky flavors of barbecue sauce takes meatloaf to a whole new level of goodness. This BBQ Meatloaf with it’s BBQ Mustard Glaze will win a place in your bbq loving heart.

If you like trying different versions of meatloaf, take a look at my recipe for Spicy Meatloaf. Using all of your favorite Southwest spices, it’s a fun twist on the classic.

A slice of BBQ meatloaf with mustard bbq glaze and mashed potatoes.

This is a unique twist on Classic Meatloaf, where bbq sauce is switched out for catsup in the meat mixture. The meatloaf is then generously glazed with a rich and tangy mustard barbecue sauce.

Meatloaf is always made with love, and creating the perfect BBQ meatloaf is all about balance and texture. And finding that sweet spot where the flavors of the meat, seasoning, and sauce harmonize beautifully.

Here’s a simple yet satisfying recipe for BBQ Meatloaf.

BBQ Meatloaf: The Ingredients

This recipe remains traditional in the sense that ground beef is infused with onions, celery, and garlic, but with the addition of bbq flavor, the result is a flavor explosion that’ll have your taste buds singing. This BBQ Meatloaf with BBQ Mustard Glaze adds a little sass to traditional meatloaf.

Fresh ground black pepper.
Kosher salt.
Garlic powder.
Meat: Ground Beef, 2 pounds. I like to use 93% lean to 7% fat blend. That way you don’t have to worry about your meatloaf being too greasy.
2 large eggs: You simply can’t make meatloaf without eggs. The eggs serve as the binding to keep the mixture from falling apart.
Panko Bread Crumbs: or you can use fresh dried bread crumbs.
Dijon Mustard: Adds a wonderful zing of flavor.
Worcestershire Sauce: An always welcome condiment any beef recipe or stews.
BBQ Sauce, your favorite brand. Original Stubbs is ours.
Neutral Oil: Vegetable or canola oil works well here.
Chopped Celery and Chopped Sweet Onion

Ingredient Substitutions

Salt: If you don’t have or use Kosher salt, substitute with table salt or sea salt.
Garlic Powder: Use equal amounts of granulated garlic or garlic salt. Or substitute with 3 cloves fresh garlic, very finely chopped or crushed using a garlic press.
Mustard: If you simply don’t have Dijon, substitute with regular yellow mustard. And if you have some jarred ground horseradish, stir in about ⅛ of a teaspoon.

Ingredients To Make Mustard BBQ Meatloaf Glaze

Adding a zesty bbq glaze to bbq meatloaf elevates the flavor over the top. Sweet, tangy and with a little heat from your favorite hot sauce.

Ingredients to make mustard bbq sauce glaze for bbq meatloaf.

Yellow Mustard.
Apple Cider Vinegar. Or White Vinegar
Catsup.
Brown Sugar. Light or dark.
Hot Sauce, your favorite brand.
Honey.
Worcestershire Sauce.

The Process: It’s Easy

chopped celery, onions and garlic on a wood cutting board

Step 1: Practice you knife skills here and chop the celery, onions and garlic as small as you can. Small pieces will mix better with the raw ground beef. Large pieces may cause the meat to separate and fall apart.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand.

sauteeing celery and onions to make meatloaf

Step 2: Heat fry pan over medium high heat. Add oil until hot. Add onion and celery and cook until tender. About 5-6 minutes. Remove from heat.

How to make bbq meatloaf with Ritz crackers.

Step 3: Place all ingredients for the meatloaf into a large mixing bowl.

Step 4: Wash hand very well and use them as your tool to blend the ingredients for the meatloaf. Gently toss the ingredients until well blended.

Tip: Hands are always the best tool for mixing meatloaf. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatloaf to be dry and too dense in texture.

Step 5: In small saucepan using a whisk, mix the ingredients to make the BBQ Mustard Glaze. Warm the sauce while whisking. Remove to a bowl and set aside.

Step 6: Place a sheet of parchment paper on a sheet pan. Form the meatloaf mixture in the shape of a loaf.

Meatloaf mixture formed into a loaf pan ready to bake.

Step 7: Or use a loaf pan to form the mixture.

BBQ Meatloaf being glazed with bbq glaze.

Step 8 : Using a basting brush, liberally smear the bbq glaze over the top of the meatloaf.

Step 9: Bake 50 minutes or until thermometer reaches 160 degrees. Once out of the oven, smear more of the BBQ Mustard Glaze over the meatloaf.

Questions You May Have

What’s The Easiest Way To Combine The Meatloaf Mix?

I’ve never mixed meatloaf ingredients any other way than with my hands. Our hands are strong tools, so take care not to overwork the meat mixture. Overworking makes for a mushy combination and a tough end result.
Tip: Coat hands with a thin layer of oil. This will keep the mixture from sticking all over your fingers. Easy!

How Do You Shape Meat Into A Loaf?

You can shape a meatloaf using a loaf pan or casserole dish. To make a free-form loaf, use a sheet pan or casserole pan. Simply dump the meatloaf mix onto a greased or parchment lined pan. Using your hands start gently pressing the meat together until a loaf is formed. Press down or push together cracks in the loaf for a smooth meatloaf that will stay together. Using the free form method fully exposes the meat to the heat. The end result is an ever so slight crusty effect on the loaf. A bread loaf pan, with high sides will work even better to shape meatloaf into a traditional “loaf” shape. And the heat from the pan will add a little “crust” to the sides and bottom.

What Kind Of Beef Should You Use For Meatloaf?

Meatloaf needs a little fat content to help with that moist texture and flavor. I actually like to use a 7% fat to 93% lean. I feel an 80-20 ratio can be a little too greasy.

Do You Cook Meatloaf Covered Or Uncovered?

Do you cover meatloaf with foil when baking? No. Cook the meatloaf uncovered. If you cover the meatloaf, you’ll get more of a steamed end result and you’ll lose that sought after glaze.. An uncovered meatloaf will result in stickier glaze and the meat will garner a “crust” leaving the inside tender and delightfully perfect in texture.

How Long To Cook Meatloaf?

That all depends on the thickness of the shaped loaf. To be safe, use a digital read thermometer and cook the meatloaf until it registers a 165 degree temperature in the center of the loaf. That usually takes around 50-60 minutes. The material of the pan and your oven will determine doneness.

How Do You Keep Meatloaf From Falling Apart?

Always consistently small dice your vegetables and cook them before mixing with the raw meat. This is one step towards a meatloaf that doesn’t fall apart after it’s cooked. And implement the texture test, once everything is mixed together, take a small piece of meat mix and roll it in the palm of your hands like you’re forming a meatball. If the mixture readily forms a meatball, you’re good to form your meatloaf into a loaf.

Should I Glaze A Meatloaf?

Glaze, glaze, glaze and more glaze. Yes! A meatloaf wouldn’t be the same without it. What you see in this recipe below is a unique mustard bbq sauce. It’s all about that complimentary sweet/savory/sticky flavoring for the end result.

What to Serve With BBQ Meatloaf

Mashed potatoes have always been a customary side dish for meatloaf. Growing up my mom always served meatloaf with Old Fashioned Canned Green Beans.

Tips for making the perfect meatloaf:

Choose a high-quality BBQ sauce for the best flavor. Look for a sauce with a balance of sweet, tangy, and smoky flavors. And don’t use a bbq sauce that’s thin and runny.
Don’t over-mix the meat mixture or the meatloaf can become tough.
Use a meat thermometer to ensure the meatloaf is fully cooked to 165 degrees.
Let the meatloaf rest for a few minutes before slicing to allow the juices to settle. This will also insure the meatloaf will slice cleaner without falling apart.
Cut the celery and onion as small as you can. Large chunks of vegetables may cause the meat mixture to separate and fall apart.

BBQ Meatloaf Recipe

A slice of bbq meatloaf with bbq mustard glaze served with mashed potatoes.

So, what makes meatloaf recipe stand out from its traditional counterpart? For starters, the barbecue sauce adds a layer of complexity and depth to the flavor profile, elevating the humble meatloaf into something truly special.

The tanginess of the sauce balances out the richness of the meat, creating a dynamic and irresistible taste experience.

BBQ meatloaf offers endless opportunities for customization. Whether you prefer a sweeter sauce with hints of molasses and brown sugar or a spicier version with a kick of cayenne pepper, you can tailor the recipe to suit your taste preferences.

Meat Lover? Here’s Some More Comfort Food Dinner Ideas

Classic Old Fashioned Meat Loaf Recipe
The Best Crockpot Beef Stew
Cowboy Beef Chili with Kidney Beans
Southwestern Spicy Meatloaf

An if you’re beef lovers like us, don’t miss my Beef Category. You’ll find lots of great recipes including the most popular beef recipe on my site for Beef Tagliata.

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BBQ Meatloaf … It’s What’s For Dinner

Lea Ann Brown

Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.