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thick beef meatloaf slices with a dark reddish-brown tacky barbecue glaze and a lightly oat-flecked interior on a plain platter, with no bacon, side dishes or garnish
Andre Lewis

BBQ Meatloaf

A barbecue loaf doesn't need a smoker to taste like a cookout dinner. Oats soaked in a little lager bind the beef, while cooked onion and a small dose of smoked paprika keep the interior savory. Use a tomato-based barbecue sauce you already like, since its flavor will be obvious in the glaze. Brush it on late enough to turn tacky without scorching. A second thin coat is more useful than a heavy layer that slides down the sides and burns on the pan.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup rolled oats
  • 1/2 cup lager beer
  • 2 large eggs
  • 3/4 cup finely diced onion
  • 2 tsp neutral oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup tomato-based barbecue sauce divided
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Sauté onion in oil for 6 minutes and cool for 5 minutes.
  2. Soak oats in beer for 10 minutes. Stir in eggs, cooled onion, Worcestershire, paprika, salt, pepper and 2 tablespoons barbecue sauce.
  3. Fold in beef and shape a 9-by-5-inch loaf about 2 1/2 inches high. Bake for 40 minutes.
  4. Mix remaining 6 tablespoons barbecue sauce with vinegar and brush half over the loaf. Bake for 10 minutes.
  5. Brush with the remaining sauce and bake for 5 to 15 minutes more until the center reaches 160°F, loosely covering if the glaze darkens too quickly.
  6. Rest for 10 minutes and cut into 8 slices.