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Best Barbecued Meatloaf

I made my first meatloaf when I had a ton of leftover ground beef from trying my hand at meatballs. We were having a few guests for Shabbos, and I was filling the pot with enough meatballs to feed an army. Hubby suggested I use the remaining meatball mixture for meatloaf. "I can't serve that at a Shabbos meal!" I said. "It's so unattractive and ordinary." Hubby assured me it would be wonderful.

At dinnertime, I brought it to the table, apologizing every step of the way. And surprise, it was such a huge hit! More people complimented the meatloaf (the best meatloaf ever) than the meatballs. It has since evolved into this unique barbecued version.

Barbecued Meatloaf
  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • 2 pounds Grow and Behold ground beef
  • 1 egg
  • ¾ cup bread crumbs
  • ½ cup barbecue sauce
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon dried parsley flakes


  1. Preheat oven to 350°F. Lightly grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
  2. Place all ingredients in a large bowl. Mix well.
  3. Press into prepared loaf pan.
  4. Bake, uncovered, at 350°F for 1 hour.
  5. Loosen edges of meatloaf with a blunt-edged knife and turn meatloaf out onto a platter. Slice and serve.


Place a few hard-cooked eggs in the middle of the loaf before baking. Or make a shepherd's pie by adding either instant or homemade mashed potatoes. Spread a layer of potatoes over the beef before baking.