If there’s one dinner I can make with my eyes half-closed after a long day, it’s this honey barbecue meatloaf. It’s got that perfect mix of smoky barbecue flavor and just a hint of sweetness from the honey. Every time I make it, the smell fills the kitchen and pulls everyone straight to the table without me having to yell “Dinner’s ready!”
I first tasted a version of this meatloaf at my mother’s kitchen table. She has a way of making food that feels like it was made just for you. No matter who walks in, she’s got a meal ready—sometimes three or four options—and somehow still finds time to send you home with a tin of cookies. That meatloaf? It became my gold standard. Tender, full-flavored, and the kind of dish you find yourself making “just because.”
Why This Meatloaf Always Disappears Fast
I’ve made all sorts of meatloaf over the years, but this one has a special place in my recipe box. The honey and barbecue sauce do something magical together—sweet and smoky, but not overpowering. The flavor works its way into every bite, and because we mix some sauce into the meat and brush more on top, you get that rich taste through and through.
It’s also a no-fuss kind of meal. Just a few pantry staples, no tricky steps, and about 45 minutes in the oven. That’s enough time to mash some potatoes and toss together a salad. Perfect weeknight dinner material.
A Few Things I’ve Learned Making It Over the Years
-
Pick a good barbecue sauce – If you’ve got a favorite, use it. I like something with a bit of tang to balance the honey. If it’s too sweet, the meatloaf can taste one-note.
-
Don’t overmix the meat – Just enough to combine everything. Overmixing can make it dense instead of tender.
-
Let it rest – Ten minutes after baking lets the juices settle back in, so every slice stays moist.
-
Use fresh breadcrumbs if you can – I’ve found they help the texture stay soft. Day-old bread pulsed in the blender works great.
Make-Ahead and Leftover Tips
If you’re short on time, you can mix the meatloaf in the morning, cover it, and pop it in the fridge until dinner. It bakes just as well from chilled—just give it an extra five minutes in the oven.
Leftovers might be my favorite part. Cold slices make the best sandwiches the next day, especially with a smear of extra barbecue sauce. I’ve even crumbled it into a skillet with peppers and onions for quick meatloaf hash.
Serving Ideas
I’m partial to the classic—creamy mashed potatoes and green beans. But it’s just as good with roasted sweet potatoes or cornbread on the side. On summer nights, I’ve even served it with grilled corn and a crisp cucumber salad, and it works beautifully.
Honey Barbecue Meatloaf
If you love comfort food with a little twist, this juicy meatloaf hits all the right notes—smoky from barbecue sauce, sweet from honey, and tender from just the right amount of breadcrumbs. It’s weeknight-friendly, crowd-pleasing, and pairs beautifully with mashed potatoes or roasted veggies.
Instructions
- Preheat oven to 350°F (175°C) and lightly oil a baking dish.
- In a large mixing bowl, gently combine the ground beef, breadcrumbs, 1 tbsp Worcestershire sauce, Dijon mustard, 3 tbsp barbecue sauce, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatloaf tender.
- Shape the mixture into a loaf and place in the prepared dish, keeping it loose enough so it doesn’t bake up dense.
- In a small bowl, whisk together the remaining 1 tbsp barbecue sauce, 2 tsp Worcestershire sauce, and honey. Brush evenly over the top of the loaf.
- Bake for about 45 minutes, or until the center reaches 160°F (71°C).
- Let it rest for a few minutes before slicing and serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 567mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 4g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage
Once cooled, wrap leftovers tightly or store them in an airtight container. They’ll keep for about 3 days in the fridge. You can also freeze slices—wrap them individually so you can reheat just what you need.
If you want that “come home and feel cared for” kind of dinner, this honey barbecue meatloaf delivers every time. It’s hearty, easy, and the kind of recipe that turns into a family tradition before you know it.
Try other Meatloaf recipes:
