BBQ Meatloaf

smoky barbecue meatloaf

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American


Meatloaf lovers unite! This smokey barbecue meatloaf is kept moist with well hidden mushrooms and the flavor is well balanced with smoked paprika and barbecue sauce. And an added bonus is the whole wheat bread crumbs to keep it healthy and full of fiber! I dare you to try it!!



  • 1 clove garlic, peeled
½ teaspoon salt
1 large egg
4 tablespoons barbecue sauce, divided
  • 1 tablespoons Worcestershire sauce
1 teaspoon paprika, preferably smoked
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon freshly ground pepper
  • 1 ½ cups finely chopped white or crimini mushrooms
  • ¾ cups dry plain bread crumbs, preferably whole-wheat, such as Jaclyn’s
  • 1 ½ pounds lean ground beef, preferably grass-fed


  1. 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 mushroom 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.i


1 g Added Sugar, 92 mg Cholesterol


  • 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