BBQ Meatloaf That Doesn't Fall Apart When You Slice It
This BBQ meatloaf finally delivers clean slices without crumbling. The secret? A sheet pan, a broiler, and a panade for moisture. Ready in 50 minutes.
Equipment
- Rimmed baking sheet (half-sheet pan)
- Parchment Paper
- Box grater
- Pastry brush
- Instant-Read Thermometer
Ingredients
- 2 lbs ground beef (80/20)
- 1 small sweet onion, grated
- 1/2 cup panko breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper.
- Make the panade: In a large bowl, combine the panko and milk. Let it sit for 5 minutes until the breadcrumbs are soft and paste-like.
- Mix the aromatics: Add the grated onion (with its juice), eggs, smoked paprika, garlic powder, salt, and pepper to the panade. Stir until combined.
- Add the beef: Add the ground beef. Use your hands to mix everything together just until combined — overmixing makes it tough.
- Form the loaf: Dump the mixture onto the prepared sheet tray. Shape it into a loaf about 8 inches long and 4 inches wide. Pat the edges straight and dome the top slightly.
- Bake: Bake for 30 minutes. The internal temperature should be around 150°F at this point.
- Glaze: Remove from the oven. Brush generously with 1/2 cup of BBQ sauce. Slather it on like you mean it.
- Broil: Turn the oven to broil. Return the meatloaf and broil for 3-5 minutes until the glaze is bubbly and charred in spots. Watch it closely.
- Rest: Let it rest on the pan for 10 minutes. This is non-negotiable. Slice without resting and you'll be eating a deconstructed meatloaf bowl.
Notes
Grate the onion, don't chop it — it melts into the meat. Use a half-sheet pan, not a loaf pan, for caramelization. The panade is non-negotiable. Glaze in two layers: one during baking, one under the broiler. For gluten-free, use gluten-free Panko or crushed pork rinds. For dairy-free, swap milk for unsweetened almond milk or beef broth. Cooked meatloaf keeps in the fridge for 4 days. Reheat in a skillet with a splash of water.