Barbecue Glazed Meatloaf

By Sally Cameron on February 13, 2011

Beef & Pork, Chicken & Turkey, Gluten-Free, the daniel plan

Classic American comfort food, meatloaf is enjoying a revival. When I ask people whether they like meatloaf I get mixed reactions. Some people nod and smile, obviously having it well prepared, but some scowl and make faces like they were being fed prison food. Here is my modern version that everyone loves – barbecue glazed meatloaf. It’s not your mother’s meatloaf.

Barbecue Glazed Meatloaf | AFoodCentricLife.com

An American Classic Updated: Barbecue Glazed Meatloaf

Working as a personal chef, I had to expand beyond what I cooked at home to what worked for my clients. Meatloaf was on the menu, but I had not made it for many years. I wanted an updated version of what my mom made.  That’s how this recipe came to be. It’s a moist, healthy, modern meatloaf that works for dinner one night, then sandwiches the next day.

Not Your Mother’s Meatloaf

Mom’s version included the basics of ground beef, egg, ketchup, diced onion, seasonings and breadcrumbs. In my version I’ve split the meat between lean ground sirloin and ground turkey thigh and added finely diced Granny Smith apple with the onion for moisture and fiber. Sounds crazy, but it works great. You will never taste the apple.

Barbecue Glazed Meatloaf|AFoodCentricLife.com

For extra flavor, I’ve added Dijon mustard and horseradish along with the ketchup and used Japanese panko crumbs (gluten-free note below) for their light texture. To top it off I use a barbecue glaze instead of ketchup.

Recipe Notes

Choose organic meats, organic eggs and apple, and choose ketchup that has no high fructose corn syrup. As condiments often have high sodium levels, read the labels and choose lower sodium (and sugar) brands. When buying panko crumbs, read the labels and skip those made with partially hydrogenated oils. I have notes below for anyone needing gluten-free options.

Barbecue Glazed Meatloaf | AFoodCentricLife.com

Barbecue Glazed Meatloaf|AFoodCentricLife.com

Mix, Shape and Bake

Simply mix all of the ingredients in a bowl and pat into a loaf shape on a foil covered rimmed baking sheet. Bake until done, glazing with thinned barbecue sauce several times during baking to develop a gorgeous rich color and taste.

I use a homemade apple-barbecue glaze, my “secret sauce”. Use your favorite barbecue sauce, but read labels for high sugar content and bad ingredients like high fructose corn syrup, artificial colors and flavors. This meatloaf freezes well, so make two and freeze one for another dinner.

Barbecue Glazed Meatloaf | AFoodCentricLife.com

Gluten-Free Option

I’ve tried gluten-free panko crumbs from both Kinnikinnick Foods and Jeff Nathan Creations. Use an extra egg if the mix seems dry. I also added a little extra ketchup to bring up the moisture. You will have to get a feel for the moistness. Choose gluten-free condiments as well. You can also make your own regular gluten-free breadcrumbs. Find directions here. 

Nutrition Facts
Barbecue Glazed Meatloaf
Amount Per Serving
Calories 311 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 95mg32%
Sodium 754mg33%
Potassium 302mg9%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 5g6%
Protein 17g34%
Vitamin A 141IU3%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Barbecue Glazed Meatloaf

A new take on an American classic comfort food with ground turkey, diced apple and a barbecue glaze. The classic side dishes are green beans and mashed potatoes. To make this gluten-free, see note below. Be sure to seek out condiments that are HFCS-free and have no PHO’s (partially hydrogenated oils), and use as much organic as possible. For the beef, use grass-fed if you can find it. You can use all beef or all turkey as well.
Course Main Course
Cuisine American
Keyword Gluten-free, meatloaf
Servings 6
Calories 311kcal

Ingredients

  • ½ pound ground lean sirloin
  • ½ pound ground turkey thigh
  • 2/3 cup finely chopped onion about half of a medium onion
  • 1 1/3 cups Japanese panko crumbs option for gluten-free, note below
  • 2/3 cup peeled, finely chopped Granny Smith apple
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 2 large garlic cloves finely chopped
  • 1 1/2 teaspoons finely chopped  fresh rosemary optional
  • 1/3 cup ketchup
  • 1 teaspoon kosher salt
  • ½ teaspoon back pepper
  • 2/3 cup your favorite low-sugar barbecue sauce

Special Equipment

  • Rimmed baking sheet
  • Digital thermometer
  • Pastry or basting brush

Instructions

  • Cover a rimmed baking sheet with heavy foil and spray with non-stick spray. Pre-heat oven to 350°F degrees. In a small bowl, thin barbecue sauce with a little water to a glaze like consistency. Set aside.
  • Mix the two meats together with your hands, wearing disposable gloves if you prefer. Then mix in all other ingredients through salt and pepper. Mix completely but don’t over handle it. If the mixture seems a little wet, add a little more panko crumbs.
  • Turn the mixture onto the baking sheet and form into a compact, smooth loaf, like an oval loaf of bread. When the loaf is formed, pour a little glaze from the bowl onto the loaf and distribute with pastry brush. Don’t dip the brush into the glaze then onto the meat as you contaminate the glaze with the raw meat.
  • Place the meatloaf in the oven and bake, brushing several times during baking with the glaze. Meatloaf is done when it reaches 165 degrees, about 30-40 minutes. Test with a digital thermometer.
  • Allow to cool a bit, slice and enjoy. Drizzle with a little more of the leftover sauce if desired.

Notes

Gluten-Free Option - I’ve used Gluten-free panko crumbs from both Kinnikinnick Foods and Jeff Nathan Creations. Use an extra egg if the mix seems dry. I also added a little extra ketchup to bring up the moisture. You will have to get a feel for the moistness. Choose gluten-free condiments as well. You can also make your own regular gluten-free breadcrumbs. Find directions here. https://afoodcentriclife.com/how-to-make-homemade-bread-crumbs/
 

Nutrition

Calories: 311kcal | Carbohydrates: 35g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 754mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
7 Comments
  1. Linda Anderson - February 14th, 2011

    Hi Sally,

    We are working remotely from home with a virtual office! I get to cook more so your recipes are a Godsend. Blessings to you and your family.

  2. Sadie - February 16th, 2011

    My husband made this tonight and it was delicious. I am sure we will be making this recipe for years to come. Thank you

  3. Dr. Patrick Mahaney - February 20th, 2011

    That looks so delicious and amazing! I love meatloaf, especially now that I am no longer a vegetarian!

  4. Centric Modern Homes - Rumah-Rumah Minimalist – Rumah-Rumah Minimalist - April 10th, 2011

    […] Barbecue Glazed Meatloaf — A Food Centric Life Description : Some people nod and smile, some scowl and make faces. So far, everyone has loved this modern version. It’s not your mother’s meatloaf. When I began to work as a personal chef, I had to expand beyond what I cooked at home to what worked … https://afoodcentriclife.com/ba .. […]

  5. Spring Cherry Blossoms & Washington DC — A Food Centric Life - April 13th, 2011

    […] Many of my clients wrinkle up their faces at the mention of meatloaf, but I guarantee my recipe is not your mother’s meatloaf. It’s moist, flavorful and combines lean ground sirloin with ground turkey for a good base. And yes it sounds strange but I add finely diced Granny Smith apple to the mix, which adds moisture and healthy fiber that you will never know is there. Trust me! Add Dijon mustard, horseradish and a few other ingredients and you’ll have a terrific meatloaf for dinner, and if you are lucky a sandwich the next day.  Instead of the traditional ketchup I top mine with a spiced apple-barbecue glaze. You can use your favorite barbecue sauce as is or thinned down to use as a glaze. Click here to go to the recipe. […]

  6. Fermin - August 6th, 2014

    I’m curious to find out what blog platform you are using?
    I’m experiencing some small security problems with my latest site and I would like
    to find something more risk-free. Do you have any recommendations?

  7. Sally - August 6th, 2014

    Hi Fermin. I recommend building on WordPress. It’s the best platform. Unfortunately with all of the crazy hackers in the world, nothing is totally failsafe. Have a backup plan and a good host!

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