BBQ Meatloaf with Caramelized Onion

I created this BBQ Meatloaf with Caramelized Onion to combine smoky barbecue flavors and sweet caramelized onions into one comforting, hearty loaf. It’s moist, tender, and perfect for feeding a family or meal‑prepping for the week.

Why You’ll Love This Recipe

I believe this meatloaf stands out because of the contrast between rich BBQ sauce and the mellow sweetness of caramelized onions. The onions not only add flavor but also help keep the loaf juicy. I also love that it’s simple to pull together—just mix, bake, and let it rest. It’s the kind of easy dinner that warms both the kitchen and the soul.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 1 pound ground beef
‑ 1 cup breadcrumbs
‑ 2 large eggs
‑ ½ cup BBQ sauce, plus extra for serving
‑ 1 cup caramelized onions (about 2 medium onions, cooked down)
‑ 2 tablespoons Worcestershire sauce
‑ 1 teaspoon garlic powder
‑ 1 teaspoon onion powder
‑ 1 teaspoon salt
‑ ½ teaspoon pepper

directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan lightly or line it with parchment paper.

2. I slice 2 medium onions and cook them in a skillet over medium heat until they’re soft and golden brown—this takes about 15‑20 minutes. Then I set them aside to cool.

3. In a large mixing bowl, I combine the ground beef, breadcrumbs, eggs, ½ cup of BBQ sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Then I stir in the cooled caramelized onions until everything is well incorporated.

4. I transfer the meat mixture into the prepared loaf pan, shaping it into a rustic loaf.

5. I brush the top of the meatloaf with additional BBQ sauce.

6. I bake it for about 1 hour, or until the internal temperature reaches 160°F (70°C).

7. After baking, I let the meatloaf rest for about 10 minutes before slicing. I serve it warm, with extra BBQ sauce on the side.

Servings and timing

Makes about 6 servings.
Total time: 1 hour 20 minutes (includes prepping onions, mixing, baking, resting).

variations

I like to change up this recipe in these ways:
‑ Use gluten‑free breadcrumbs or crushed gluten‑free crackers to keep it gluten‑free.
‑ Add chopped bell peppers or mushroom bits with the caramelized onions for extra texture and flavor.
‑ Stir in shredded cheese toward the top of the loaf for a cheesy crust.
‑ Use spicy BBQ sauce or add a pinch of cayenne for heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3‑4 days. For longer storage, I slice and freeze portions; frozen meatloaf lasts about 2‑3 months. To reheat, I thaw if frozen, then warm in a 350°F (175°C) oven for about 15‑20 minutes, or microwave slices until heated through, covering them to prevent drying.

FAQs

What type of ground beef works best?

I prefer using an 80/20 blend (lean to fat) since the fat helps keep the meatloaf moist. If I used leaner meat (like 90/10), I find I need to add a bit more moisture—maybe an extra egg or more BBQ sauce.

Can I make this meatloaf ahead of time?

Yes, I often prepare the meat mixture a few hours ahead and keep it chilled in the refrigerator before baking. I also sometimes bake it the day before, cool it, then reheat when needed.

How do I know when the meatloaf is done?

I always use a meat thermometer. It’s done when the internal temperature at the center reaches 160°F (70°C). If I don’t have a thermometer, I look for juices running clear and the loaf pulling slightly from the sides of the pan.

Can I use different onions?

Yes. I usually use yellow or sweet onions for caramelizing because their natural sugars are ideal. Red onions will work too but may give a sharper flavor; cooking longer helps mellow them.

Is this recipe gluten‑free?

The recipe as written uses regular breadcrumbs, which contain gluten. I make it gluten‑free by using gluten‑free breadcrumbs or a substitute such as crushed gluten‑free crackers or oats (if safe).

Can I make this in a loaf pan of different size or shape?

I typically use a standard loaf pan (~9×5 inches). If I use a larger or smaller pan, I adjust the baking time accordingly—less depth means shorter bake time; deeper or larger loaf means more time.

How do I prevent the meatloaf from drying out?

I ensure not to overmix, because overmixing compacts the meat. I also include enough moisture (onions, BBQ sauce, eggs). Letting it rest after baking helps redistribute juices. Brushing extra BBQ sauce on top also helps keep it moist.

What sides go well with this BBQ meatloaf?

I often serve it with mashed potatoes, roasted vegetables, or a crisp green salad. Cornbread or steamed green beans also complement the BBQ flavor nicely.

Can I cook this in a slow cooker instead of oven?

I’ve tried it: I shape a freeform loaf on a piece of foil and place it in the slow cooker, cook on low for about 4‑5 hours. It works, though the crust won’t be the same; finishing under the broiler helps get a nice browned top.

Can I freeze the meatloaf before baking?

Yes, I sometimes freeze the unbaked loaf wrapped well in plastic wrap and foil. When I bake from frozen, I add about 10‑15 minutes to the cooking time, and be sure to check the internal temperature to ensure full doneness.

Conclusion

I love this BBQ Meatloaf with Caramelized Onion because it takes familiar flavors and elevates them with sweet onions and smoky BBQ touch. It’s satisfying, easy to make, and versatile enough to adapt to what I have on hand. Whether I’m feeding family or planning meals ahead, this loaf always hits the spot and brings comfort to the table.

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