Make Ahead Instructions:

To make meatloaf ahead, prepare the meatloaf and shape it into a loaf 1 to 2 days ahead of time. Cover and store it in the refrigerator until ready to bake

Storage Instructions:

To store leftover meatloaf, let it cool to room temperature. Wrap it in foil or place it in an airtight container and store it in the refrigerator for up to 4 days. Reheat the meatloaf in the microwave until just warmed through, 1 to 2 minutes.

Can you freeze meatloaf?

Yes, you can freeze meatloaf for 3 to 6 months. Wrap it tightly in foil or plastic wrap, place it in a plastic bag, and store it in the freezer. To properly thaw, either thaw it overnight in the refrigerator or use the defrost setting on your microwave, which usually takes about 10 minutes for a 2-pound meatloaf

BBQ Meatloaf

Description

This BBQ Meatloaf has barbecue sauce blended into the meat and also used as a glaze. Smoked paprika amps up the smoky flavor. Finely chopped mushrooms keep the loaf moist, while also making it healthier.

Ingredients

Units Scale

1 clove garlic, peeled
1/2 teaspoon salt
1 large egg
4 tablespoons barbecue sauce, divided
1 tablespoons Worcestershire sauce
1 teaspoon paprika, preferably smoked
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground pepper
1 1/2 cups finely chopped white or crimini mushrooms
3/4 cups dry plain bread crumbs, preferably whole-wheat, such as Jaclyn’s
1 1/2 pounds lean ground beef, preferably grass-fed

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Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment. Coat lightly with cooking spray.
Chop garlic and sprinkle salt over it. Smash with the side of a chef’s knife to form a paste. Place garlic paste in a large bowl. Add egg, 2 tablespoons barbecue sauce, Worcestershire sauce, paprika, thyme and pepper and whisk until smooth. Stir in mushrooms and breadcrumbs. Gently knead beef into the breadcrumb mixture with clean hands until thoroughly combined.
Form the meat mixture into a loaf shape on the parchment, about 4 inches wide by 9 inches long. Spread the remaining barbecue sauce over the top of the meatloaf. Bake until an instant-read thermometer registers 160 degrees F, 35 to 40 minutes.
Let rest at least 5 minutes before slicing.

Notes

Cooking Tip: When you think it is about done, after say, 30 or 35 minutes, get out your instant-read thermometer and insert it into the center of the meatloaf. It may need a few more minutes, but you’ll know where you stand. You’re aiming to pull it out of the oven at 160 degrees F, and let it rest for at least 5 minutes; the temperature will continue to rise about 5 degrees. That gives you a perfect juicy 165-degree meatloaf.

1 g Added Sugar, 92 mg Cholesterol

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Oven
Cuisine: American

Nutrition

Serving Size: 5 1/2 ounces
Calories: 220
Sugar: 4 g
Sodium: 539 mg
Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 19 g