Not Your Mama's Meatloaf Recipe.

I know what you’re thinking. “A meatloaf recipe, really Cori?” And I get it. Meatloaf wasn’t a dish my mom made often when I was growing up, but whenever it did pop up on the dinner menu, I sat down at the table with dread. Meatloaf in the 90’s was a sad, soggy affair smothered in ketchup, that tasted about as exciting as its name. It tasted like, well, Meatloaf. But today I’m going to ask you to rethink everything you thought you knew about this humble dish, because this recipe… well, it’s not your mama’s meatloaf.

What makes this meatloaf different…

While the meatloaf of past generations was a grayish, vaguely oblong slab, swimming in a pool of sugary ketchup, with a texture that could rival a damp sponge, this meatloaf is full of flavor, tender and juicy, with nice crisp edges and a caramelized barbecue sauce on top. It’s honestly heaven on earth and everyone in my family gives a little yip of joy whenever I announce it’s meatloaf for dinner.

How I make this meatloaf:

There are a few things I do that make this meatloaf different, i.e. out of this world good. The first is that I DO NOT cook it in a loaf pan. This meatloaf is cooked out in the open on a baking sheet lined with foil. When you cook a meatloaf in a loaf pan, all those juices stay trapped and make the meat soggy, yuck. But baking it on an open pan allows some of the excess juices to run out (I promise it’s NEVER dry) and gives you a nice crisp edge that is so satisfying to bite into.

The ingredients are another reason this meatloaf packs such a delicious punch. It’s made with fresh breadcrumbs, caramelized onions, whole cream and brown eggs (I prefer fresh eggs from local chickens or brown eggs, because you get a much richer yolk and a better bind). Using fresh high quality ingredients completely transforms this dish. The caramelized onions add amazing flavor.

And finally, barbecue sauce. Meatloaf was always meant to be smothered in barbecue sauce and I will die on this hill. I promise once you try this recipe, a bottle of ketchup will never come close to your meatloaf again.

Okay, let’s get cooking!

Shop my favorite baking sheets.

Meatloaf Recipe

Meatloaf ingredients:

½ medium onion diced
1 tablespoon salted butter
2 eggs (I prefer brown eggs)
¾ cup heavy cream
1 cup fresh breadcrumbs
2 pounds lean ground beef
4-5 tablespoons BBQ sauce (I use Sweet Baby Ray’s)
1 teaspoon Italian seasoning
2 teaspoons dried parsley
1 teaspoon pink Himalayan sea salt
½ teaspoon black pepper

Meatloaf directions:

Preheat the oven to 350°F. Line a rimmed cookie sheet with aluminum foil and spray with cooking spray.
In a small pan, cook onions in butter over medium low heat until tender and slightly caramelized.
In a large bowl, combine eggs, heavy cream, and fresh breadcrumbs. (I make my breadcrumbs by throwing 1-2 slices of my crusty bread in the blender or food processor) Let the mixture sit for 5-10 minutes.
Add the ground beef, cooked onions, 1 Tablespoon of BBQ sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
Form a roughly 8″x4″ loaf on the prepared baking pan and bake for 40 minutes. (Do not cook in a loaf pan which makes the meatloaf get soggy, cooking it open will allow it to get a nice crisp on the exterior)
After 40 minutes spread remaining BBQ sauce over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
Let the meatloaf rest for 10 minutes before slicing and serving.

Serving suggestions:

An amazing main dish deserves amazing sides, and my family’s favorites are homemade mashed potatoes and a spring greens salad. I highly recommend serving this meatloaf with mashed potatoes.