BBQ Meatloaf with Mustard BBQ Meatloaf Glaze

A slice of BBQ meatloaf plated with mashed potatoes.

BBQ Meatloaf with Mustard BBQ Meatloaf Glaze

This BBQ Meatloaf with BBQ Mustard Glaze adds a little sass to traditional meatloaf. Traditional bbq sauce is added to the meatloaf mixture, then homemade Mustard BBQ sauce finishes for a glaze topping. This recipe will win a place in your comfort food loving heart.

Course Main Course Beef

Cuisine American

Diet Low Lactose

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 222kcal

Author Lea Ann Brown

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
⅓ cup BBQ Sauce your favorite brand
1 teaspoon Kosher salt
½ teaspoon Freshly ground pepper
½ teaspoon garlic powder
2 Tablespoons dijon mustard
2 Tablespoons Worcestershire Sauce
2 eggs lightly beaten
1 ½ cups Panko bread crumbs
For the BBQ Mustard Glaze:
½ cup Yellow mustard Or half yellow and half Dijon if you want a little horseradish flavor
⅛ cup Honey
⅛ cup Apple cider vinegar
1 Tablespoon Catsup
1 Tablespoon Brown Sugar
½ Tablespoon Worcestershire Sauce
¼ teaspoon Freshly Ground Black Pepper
½ teaspoon Kosher salt
2 shakes Hot Sauce Your favorite brand. Cholula or Tabasco works well here.

Instructions

Preheat oven to 350 Degrees.
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.
In a large bowl add the ground beef, salt, pepper, garlic powder, onion, celery, , BBQ sauce, mustard, Worcestershire, eggs and Panko. With your hands blend mixture until well mixed.
In a small saucepan, combine the mustard, honey, vinegar, catsup, brown sugar, Worcestershire, salt, pepper and hot sauce. Heat the sauce over low until warm and sugar has blended with the ingredients. No need to cook the sauce, you just want the sugar to be melted in with the other ingredients. Set aside.
Form the meatloaf mixture into a loaf using either a loaf pan, sheet pan or oven safe casserole. Smear the loaf with most of the glaze mixture. Bake 50 minutes or until thermometer reaches 160 degrees.

Notes

Tips for Success:

MIX the meatloaf mixture with your very clean hands. Hands are the best tools for meatloaf and meatballs. And don't overwork the mix. Using a large spoon will tend to smash the ingredients together and cause a dry or poorly textured end result. And coat our hands with a thin layer of oil. This will keep the mixture from sticking all over your fingers.

Covered or Uncovered? Cook the meatloaf uncovered. If you cover the meatloaf, you'll get more of a steamed end result. An uncovered meatloaf, especially if making a free-form sheet-pan meatloaf, will result in stickier glaze and the meat will garner a "crust" leaving the inside tender and delightfully perfect in texture.

Let it Rest: As with most meat recipes, meatloaf likes to rest before serving. A 10 minute rest tented with foil, will yield a more sliceable product. Trying to slice the meatloaf when it's just out of the oven, will cause the slices to crumble and fall apart.

Nutrition