BBQ Glazed Meatloaf
A tender, herby beef and pork meatloaf with a sticky, caramelised BBQ glaze on top, just right with mash.
Made with Homemade BBQ sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelEasy
- Costabout £1.04 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper, or shape the mix by hand and place on a lined baking tray.
- 2
In a large bowl, mix the beef, pork, onion, garlic, breadcrumbs, egg, thyme, salt, pepper and 80 ml of your ready made BBQ sauce (see the base recipe). Mix with your hands until just combined and do not overwork it.
- 3
Press the mixture into the tin, or shape into a loaf about 22 cm long. Bake for 30 minutes.
30 min - 4
Brush the top with half of the remaining BBQ sauce and bake for 20 minutes more.
20 min - 5
Brush with the rest of the sauce and bake for a final 10 minutes, until the glaze is sticky and the meatloaf is cooked all the way through, with no pink inside.
10 min - 6
Rest for 10 minutes before slicing so it holds together.
Tips
- Grate the onion so it melts into the mix. Big chunks make the loaf fall apart.
- Check it is cooked: the middle should reach 75C on a probe thermometer, and the juices should run clear.
- Use all beef if you prefer, but the pork keeps the meatloaf juicy. A mix of 20% fat mince works best.
Storing and freezing
Keeps 3 days in the fridge once cooled within 2 hours. Slice and freeze for up to 3 months; reheat until steaming hot all the way through. Cold slices make good sandwiches.
Questions
Why did my meatloaf fall apart?
Usually too little binder or slicing it too hot. Use the egg and breadcrumbs as written, and rest the loaf for 10 minutes before you cut it.
Can I make it dairy free and gluten free?
Yes, it is already dairy free as written. Use gluten free breadcrumbs, as in the recipe, and check the label on the mince in case of added rusk or flavourings.
Can I make meatloaf ahead?
Yes. Shape the loaf up to a day ahead and keep it covered in the fridge. Bake it from cold, adding 5 to 10 minutes to the first stage.
More made with homemade bbq sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.