Spicy BBQ Meatloaf with Smoky Sweet BBQ Sauce Topping is a flavorful, deliciously seasoned moist BBQ meatloaf that will make you want more and more. The smoky sweet BBQ sauce topping is just as easy to make as the meatloaf and only takes 10 min of prep time! This is a one pot meal you family won’t forget. Plus, it freezes really well too.
I actually did not grow up eating meatloaf or mashed potatoes. What? Really? I know you are thinking I must be an alien from Mars or something but, I’m really just the daughter of Italian immigrants who didn’t cook American foods. Don’t feel too bad for me because I had really great Italian food…much better than Olive Garden…not that I’m knocking Olive Garden…or am I?
So, I fell in love with Paula Deen’s Old Fashioned Meatloaf and have been making it for years. When I tried a BBQ Meatloaf a few months back, I knew I needed to come up with a recipe for it. Hence, I adapted my Spicy BBQ Meatloaf with Smoky Sweet BBQ Sauce Topping recipe from Paula Deen’s basic meatloaf recipe. I am a bit old fashioned after all.
There are some obvious variations like the addition of chili powder and cumin in the beef and sauce topping. Also, I swap out the diced tomatoes for Rotel with chiles and omit the green bell peppers. I also do not drain the tomatoes and I added some Italian Style bread crumbs too.
Although it’s hard to decide what to make with ground beef sometimes. Do you feel like a Loaded Slow Cooker Chili or a moist, flavorful meatloaf? I just decide based on the ingredients I have on hand. It’s a tough decision though if you have all the ingredients for both.
I’ve doubled this recipe and put it in the freezer when we were expecting with our sons. Meatloaf freezes really well so, it’s great for meal planning.
How to Make Spicy BBQ Meatloaf with Smoky Sweet BBQ Sauce Topping
*The entire recipe is at the bottom of this post.
Note: I suggest using 85% lean ground beef for this recipe because the fat content adds to the flavor and moistness of the meatloaf. Also, I don’t suggest omitting the tomatoes as they add a great deal of flavor to this recipe. You may want to make a double batch of this recipe and freeze the other loaf as it freezes well. Or, you can cut into smaller portions and then freeze it in meal plan containers.
First, preheat oven to 375F or 190C.
Then, in a large mixing bowl, combine:
85% lean ground beef, chopped onion, Rotel tomatoes with chiles, a beaten egg, rolled oats, Italian Style bread crumbs, Worcestershire Sauce, chili powder, ground cumin, McCormick Montreal Smoky Steak Seasoning, garlic powder, and additional salt to taste. Using your hands, mix until well combined.
I know you don’t want to get your hands full of raw meat but, mixing it with a big spoon will take longer and not be as effective as mushing it through your fingers. Sorry.
Next, form one rounded loaf in a 9″ loaf pan or larger baking dish. Don’t use a sheet pan as the juices may run over the sides and onto your oven.
Then, bake the meatloaf for one hour and 10 min, uncovered.
Meanwhile, combine ingredients for Smoky Sweet BBQ Sauce Topping in a measuring cup:
1/2 cup of ketchup
2 tbsp of brown sugar, packed
1 tbsp ground mustard
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic powder
After the meatloaf has baked for one hour and 10 min, add the Smoky Sweet BBQ Sauce topping to meatloaf and return it to the oven for 15 more minutes.
Your house will fill with the aroma of a deliciously seasoned meat loaf baking in the oven! Serve with homemade mashed potatoes of course!
Let the meatloaf cool for a few minutes before serving.
- If you think this recipe may be a little too spicy for your kids with the Rotel tomatoes, use petite diced tomatoes, instead. Do not drain tomatoes.
- Use a combo of ground pork and ground beef to save money.
- Use a combo of ground beef and ground turkey to lighten it up if you prefer.
This Spicy BBQ Meatloaf with Smoky Sweet BBQ Sauce Topping is just the kind of meatloaf any beef loving man and kids would love. It certainly isn’t a dry, flavorless meatloaf your Aunt Helen used to make years ago. It’s a moist meatloaf full of spicy BBQ flavors with an irresistible smoky sweet topping. Because it freezes well, it’s a great make ahead main dish. Make a meal for your family that they’ll love.
I took this recipe to Weekend Potluck #328.
- 1.5 lbs 85% lean ground beef
- 1/2 cup of onion chopped
- 10 oz can of Rotel tomatoes with chiles undrained
- 1 large egg beaten
- 1/2 cup rolled oats
- 1/4 cup Italian style bread crumbs
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 3/4 tsp ground cumin
- 1 1/2 tsp Montreal Smoky Steak seasoning
- 1/4 tsp garlic powder
- salt to taste
- 1/2 cup of ketchup
- 2 tbsp of brown sugar packed
- 1 tbsp ground mustard
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp garlic powder
Preheat oven to 375F or 190C.
In a large mixing bowl, combine all ingredients. Using your hands, mix until well combined. Form one rounded loaf in a 9" loaf pan or larger baking dish. Don't use a sheet pan as the juices may run over the sides and onto your oven.
Bake for one hour and ten minutes or longer if the inside isn't firm.
Add all ingredients into a two cup measuring cup starting with the ketchup and stir until well combined.
Add topping to meatloaf after meatloaf has baked for one hour and 10 min bake for 15 more min.