Alright, so let me just say, there’s something about a good meatloaf that just feels like a warm hug on a plate—kind of like watching that unexpected cameo in your favorite Netflix series. And honey BBQ? That’s like adding a plot twist you didn’t know you needed.
This meatloaf, with its sweet and tangy glaze, has been the hero of many a family dinner at my place. It’s got that classic feel, yet there’s a modern zing to it—like when you find out your grandma’s legendary recipe had a secret ingredient all along. The best part?
Leftovers (if there are any) make for the most sensational sandwiches, and trust me, you’ll be daydreaming about them during your next Zoom meeting.
Steps
- Preheat your oven to 350°F and coat a large loaf pan with nonstick cooking spray. Set the pan aside for later use.
- In a large bowl, mix together the ground beef, ground pork, beaten eggs, parmesan cheese, parsley, salt, and pepper. Stir until the ingredients are just combined.
- In a separate medium bowl, blend the milk, breadcrumbs, minced garlic, and chopped onion until well mixed.
- Gently incorporate the milk mixture into the meat mixture, taking care not to overmix.
- Firmly press the combined meat mixture into the prepared loaf pan.
- In another bowl, mix together the barbecue sauce, honey, and grape jelly until smooth.
- Spread half of this barbecue mixture evenly over the top of the meatloaf.
- Place the meatloaf in the oven and bake it for 40 minutes.
- After 40 minutes, remove the meatloaf from the oven and spread the remaining barbecue sauce over the top.
- Return the meatloaf to the oven and bake for an additional 20 minutes, ensuring the internal temperature reaches 160°F.
- Let the meatloaf cool for about 5 minutes before slicing and serving.
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 large eggs, beaten
- ½ cup (50 g) grated parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup (122.5 g) milk
- ½ cup (54 g) fine dry breadcrumbs
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- 1 cup (280 g) barbecue sauce
- ? cup (113 g) honey
- ? cup grape jelly
FAQ
- What makes Honey BBQ Meatloaf different from traditional meatloaf?
- Honey BBQ Meatloaf combines ground beef and ground pork for added juiciness and flavor. The sweet honey barbecue glaze enhances this comfort food, making it distinct from standard meatloaf recipes.
- How does the mixture of breadcrumbs and eggs contribute to the meatloaf?
- Breadcrumbs and eggs both act as binding agents, helping to hold the meatloaf together. Breadcrumbs also absorb the juices from the meat, ensuring the loaf remains moist.
- What is the best way to store leftover BBQ Meatloaf?
- Store any leftover meatloaf in an airtight container in the refrigerator. Make sure the meatloaf has cooled completely before refrigerating, and it should be consumed within 1-2 days.
- Can I use a different type of meat instead of ground pork?
- While the recipe calls for ground pork to enhance flavor and moisture, you could substitute it with another ground meat, like turkey or chicken. However, this may alter the texture and taste slightly.
- What is the purpose of the honey barbecue glaze?
- The honey barbecue glaze adds a sweet and tangy flavor that complements the savory meatloaf. It is applied in two stages during baking to create a rich, flavorful coating.
Tips
- Ensure you don’t overmix the meat mixture when combining the ingredients. Overmixing can make the meatloaf dense and tough, so mix just until the ingredients are combined.
- Use fresh breadcrumbs for a better texture. Fresh breadcrumbs, often found in the bakery section of your grocery store, help absorb juices and contribute to a moist meatloaf.
- Allow the meatloaf to rest for about 5 minutes after baking. This resting time helps the juices redistribute, making the meatloaf easier to slice without crumbling.
- Make sure the meatloaf reaches an internal temperature of 160°F to ensure it is fully cooked and safe to eat. Using a meat thermometer can help you check the temperature accurately.
Equipment
- Large loaf pan (6½ x 10-inch)
- Meat thermometer (to check the internal temperature of the meatloaf)
