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–+ servings
a sliced meatloaf in a loaf pan.
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4.73 from 90 votes

Easy Meatloaf

This Easy Meatloaf is everything you want on a weeknight, juicy, flavorful, and slathered in smoky BBQ sauce. A pork and beef blend gives it that tender texture, while pantry staples keep it simple. No fuss, no weird add-ins. Just a solid, comforting meatloaf that delivers every time.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: meatloaf, sunday supper
Servings: 8
Calories: 386kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 cup breadcrumbs such as Panko or Italian
  • ¼ cup milk
  • 1 large onion finely chopped or grated
  • 1 pound ground pork
  • 1 pound ground beef
  • ½ medium green bell pepper finely chopped
  • 1 large egg
  • 1 cup barbecue sauce use your favorite
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350℉. Spray a loaf pan with cooking spray; set aside.
  • Add the breadcrumbs and the milk to a large bowl, and stir it together. Let the breadcrumbs soak in the milk for about a minute.
    process shots showing how to make meatloaf.
  • Add the rest of the ingredients but only add about ¾ cup of the barbecue sauce to the meat mixture. Mix the entire meat mixture well using your hands or a spoon, but do not overmix.
    process shots showing how to make meatloaf.
  • Add the meat mixture to the prepared loaf pan and shape it into a loaf. Brush with the remaining barbecue sauce over the top of the meatloaf.
  • Transfer the loaf pan to the oven and bake for 60 to 80 minutes or until done. Best way to tell when a meatloaf is done is to use an instant-read thermometer. Insert the thermometer into the meatloaf and when it reaches 160℉, it's done.
    process shots showing how to make meatloaf.
  • Let it sit for 10 minutes before slicing into it.

Video

Notes

  1. I like using Panko for a slightly lighter, fluffier texture, but regular breadcrumbs work just fine too.
  2. No BBQ sauce? Been there. Just mix ketchup with a bit of brown sugar and a splash of Worcestershire, you’re back in business.
  3. Don’t overmix the meat. Trust me, I’ve made that mistake and ended up with a meat brick. Mix just until it holds together.
  4. Let it rest after baking. I know, I know, you want to dig in, but those 10 minutes make all the difference.
  5. You can prep the whole thing the night before. Just cover and chill, then bake it fresh the next day. Easy!

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 27g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 850mg | Potassium: 521mg | Fiber: 1g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 3mg
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