Prep 5 mins
Cook 45 mins
Very easy quick meatloaf recipe. I make many varieties of meatloaf... sometimes the Italian with breadcrumbs, garlic, eggs, etc... This version is a tasty quick BBQ recipe that is great for busy nights or dinner in a rush. Sometimes I put the remaining BBQ sauce right on the loaf prior to putting it in oven if you like it a little hardened. For easy clean-up, I use a baking sheet lined with parchment paper that I spray lightly with Pam Olive Oil spray.
- 453.59 g ground beef
- 118.29 ml barbecue sauce
- 118.29 ml quick oats, uncooked
- 118.29 ml onion, chopped finely
- 1 egg, beaten
- Mix all ingredients except 1/4 cup of the barbecue sauce.
- Shape into loaf in 12x8-inch baking dish.
- Bake at 375°F for 45 to 50 minutes or until cooked through. Let stand 5 minutes. Top with remaining barbecue sauce.
This is the same meatloaf I have been making for years and it is always a hit with my family - even the ones that "don't like" meatloaf! Only change I make is to use a packet of onion or onion/mushroom soup mix in place of the onions. It gives it a nice boost! Thanks for posting
By far the easiest, quickest and tastiest meatloaf I've every had/made. Like other reviewers I substituted the chopped onion for a packet of onion soup mix. I actually think this gave the meat a lot of flavor as opposed to if I'd used chopped onion. Also, I used ground turkey 93/7% instead of ground beef and cooked it for only 30 minutes to avoid drying the meat out. It turned out perfect; the meat was nice and moist. I added the BBQ sauce after cooking and popped it back into the oven for 5 more minutes. Voila, a delicious dinner. I'll be making this again.
This was the best, easiest meatloaf I've ever made. I substituted onion soup mix for the onion, and that was the only ingredient change I made. Instead of forming a loaf in the pan, I put parchment paper in and then flattened out the meat to an equal depth. I baked it according it the directions, at 375°F for 45 minutes, but then added some extra barbecue sauce to the top and dropped the temperature to 325°F and baked an extra 15 minutes. It was delicious, and my daughter ate seconds - something that never happens! This recipe is going into my permanent recipe binder.