This BBQ Meatloaf turns out super moist. It should, it has bbq sauce mixed in and is baked after being smothered in a bbq glaze and topped with bacon. Seriously retro and oh so yummy!
1/2cup barbeque sauce ( I usually use Sweet Baby Rays)
1/2 cup beef broth
2 pounds ground sirloin, or a mixture of chuck and sirloin. See cook's notes below for other options
1 medium yellow onion. minced
1 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup barbeque sauce
1/2 cup beef broth
1/2 pound sliced bacon
Preheat the oven to 350'F. In a medium mixing bowl, combine 1/2 cup bbq sauce, 1/2 cup beef broth, and the egg until mixed well. Add the sirloin, onion, breadcrumbs, and seasonings and mix well (I use my hands). Place this meat mixture in the middle of an 8"x10"x2" pan (glass is preferred). Pat the meat mixture into a loaf shape, leaving at least 1" of space between the loaf and the sides of the pan. You will need that room for the liquid to surround the meatloaf. Also, try to shape the loaf with a flat, not rounded, top so that the loaf cooks evenly. I find that the loaf is about 1.5 inches high before baking, or slightly lower than the sides of the 2" pan.
In a seperate small bowl, whisk or stir together the remaining bbq sauce and broth. Pour this over the meatloaf and top with a single layer of bacon.
Bake at uncovered at 350'F for 50-60 minutes or until the internal temperature reaches 160'F. Remove from the oven and tent with foil for 5-10 minutes before slicing and serving.
You can use either ground sirloin or lean ground chuck for this recipe. The higher the fat content of the meat you use, the more liquid and fat will accumulate around the meatloaf during the cooking process. I often use a combo of sirloin and chuck. Some people like to use a combo of beef, veal and pork for meatloaf for added flavor. Others like to add ground turkey. Ground turkey in general will produce a dryer less flavorful meatloaf; additional spices and bbq sauce will help offset that. Whatever meat you use, just make sure to cook the meatloaf to the recommended temperature (These temps are from Foodsafety.gov):
Beef, Pork, Veal and Lamb: 160'F
Ground Chicken and Turkey: 165'F