113 Reviews of Meatloaf Barbecue Style

From: Dana-MMH

On Jul 4, 2002

This was by far the best meatloaf I have ever made!! I only added 1 tablespoon of brown sugar, other than that I didn't change a thing. This was very moist and it didn't fall apart on me. From now on this will be how I make meatloaf. Thanks for the great recipe.

From: Braunda

On Sep 4, 2002

Bev this meat loaf of so very good. Moist and did not fall apart. Great taste of BBQ that was not over powering. Mark loved it. We just could not get enough this on that I think we can double for a great sandwich. Thank You

From: tappies

On Jun 5, 2003

Absolutely delicious! Upon tasting it, my mother passed over her crown, declaring me the new official meatloaf maker of the family. I had to make a few substitutions, as I couldn't get to the market, which were as follows: I used Italian breadcrumbs instead of plain; I used Ragu Robusto Paremsan & Romano for the tomato sauce; and I used minced onion instead of fresh. I topped the loaf with some cheddar cheese in the last 10 minutes of baking.

From: Lainey6605

On Jul 26, 2007

This is an outstanding meatloaf recipe. My family enjoyed it immensely. There were no leftovers, which is kind of disappointing because I do like to have meatloaf sandwiches for another day. It's very moist and flavorful. I served it with "Creamy Au Gratin Potatoes" and "Easiest Green Beans Ever".

From: dale!

On Apr 24, 2002

Really good tasty meatloaf. A touch on the sweet side for my taste but my husband absolutely raved and ate HALF the loaf on his own. I added some grated cheese to the top in the last half hour of baking which was nice. This was very moist, but held together well and made it's own gravy with was good too. This is sure to be seen on my dinner table again!

From: Lennie

On Apr 27, 2002

Bev, thanks for this superb recipe! I made it tonight for dinner, and my hubby had two HUGE helpings — I even had seconds myself. The only change I made was to double it, but I did not double the salt (only used 2 tsp total, and my tomato sauce was unsalted). It was extremely easy to put together, smelled wonderful as it cooked, and was very moist yet firm enough so that I could cut it into nice pieces. And it's yummy! I usually make meatloaf "my way", but now I'm going to be making "your way" a lot too!

From: CherylL.

On Nov 6, 2002

I HATED meatloaf before I tried this recipe. Now, it is my favorite dinner. The only thing I did different was added garlic to it. I make this once a week now. Everybody in my family loves it! Thanks for the great recipe.

From: BirdyBaker

On Feb 1, 2005

First of let me say THANK YOU for such a wonderful recipe. I made this yesterday night for my mom along with Best Twice Baked Potaotes (on this site). All I can say is she fell in love with this meatloaf! The only thing I did different was to use a mixture of regualar and lean ground beef and I aded some minced garlic to the loaf. There was a lot of sauce so I poured some on top, put in the oven for a bit and after awhile I poured the rest of the sauce over. I also only use 1 tbsp brown sugar in the sauce. My mom said this was the best recipe I have ever made for her!! This is definitely a KEEPER!Smelled delicious. Thank you so much for such a wonderful recipe.

From: * Pamela *

On Mar 25, 2004

This was a great meatloaf! I made this during my once a month cooking blitz at the beginning of the month and I threw it into the freezer. The day before I wanted to serve it, I took it from the freezer and let it thaw overnight before baking. The only thing I changd was omitting the salt and we never missed it. I served this with crockpot mac and cheese Easy Crock Pot Macaroni and Cheese and supper was enjoyed by all. Thanks!

From: juniperwoman

On Aug 2, 2007

Ohhhhhh... this was SO good! I have never made meatloaf before--frankly, I was scared to even try because I am so picky about it--but this was fabulous! I did make some changes, all of which I will probably do again since they came out so well. 1. I used instant dried onions and Italian style breadcrumbs; 2. I sprinkled in seasonings as I saw fit (sea salt, pepper and garlic powder) into both the meat and the sauce; 3. I used only 1 tablespoon of brown sugar, no water, and spicy mustard in the sauce. Next time I will make even more sauce and add some to the meatloaf. One other thing: I did get the icky liquid at the bottom that other reviewers reported; I just scooped the meatloaf onto a plate and let it rest for 10 minutes. No problem! It was nice and firm.