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Sweet ‘n Tangy BBQ Meatloaf

I’m quite certain your family has their special meatloaf recipe you are asked to make time and again-well this one is ours! In fact, it’s my granddaughters’ absolute all-time favorite dinner that “Gammy” makes! Also, my younger daughter always asks for this meatloaf every time she’s home for a visit! What makes this meatloaf extra moist and flavorful is the addition of my Sweet ‘n Tangy BBQ Sauce to the mixture and using it as a topping as well. So easy and YUM!

Yield: about 4 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Foil or parchment paper

Meatloaf

  • 2 teaspoons olive oil
  • 1 large onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 large carrot peeled and finely chopped
  • 1-2 cloves garlic minced
  • 1 large egg
  • 2 tablespoons Sweet ‘n Tangy BBQ Sauce or a healthy one such as Annie’s Naturals
  • 2/3 cup rolled oats ground (in food processor or blender)
  • 1 1/2 pounds lean ground beef or ground turkey

Topping

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with sides with foil or parchment paper. (Or you can place a rack coated with olive oil spray on a baking sheet.)
  • In a medium pan, heat olive oil over medium-high setting until hot. Sauté chopped onions, peppers, carrots and garlic for about 8 minutes or until softened and just beginning to brown. Set aside to cool.
  • In a large bowl, mix together all meatloaf ingredients, including sautéed vegetables. (If mixture seems too loose, add up to another 2 tablespoons ground oats.)
  • Shape mixture into 1 large loaf or 2 smaller loaves; place on prepared baking sheet.
  • Bake for 25 minutes. Top meatloaf evenly with ½ cup barbecue sauce.
  • Continue baking for about 15 minutes or until cooked through. (or internal temperature reaches 165 degrees F.) Allow meatloaf to rest for 5 minutes before slicing.

Notes

Make Ahead and Storage Tips: meatloaf mixture may be prepared up to 1 day ahead. (without topping) Shape, cover and refrigerate until baking time. Cooked meatloaf may be stored covered, in the refrigerator for up to 3 days. Reheat, covered at 325 degrees F for about 15 minutes or until heated through. Meatloaf may also be frozen for up to 4 months.