Never Fail Meatloaf Recipe - Allrecipes.com
Never Fail Meatloaf Recipe
  • READY IN hrs

Never Fail Meatloaf

Recipe by  

"This is a recipe that I have fine tuned for our family. The easiest -- and one of the best tasting!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the ground beef, eggs, stuffing mix, hickory smoke flavored barbeque sauce, onion, garlic and milk. Mix thoroughly and place into the prepared baking dish. Shape into 2 loaves.
  3. In a small bowl, combine the barbeque sauce and brown sugar; blend well. Pour the glaze over the 2 meatloaves.
  4. Cover the baking dish and bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Let sit for 15 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2007

My husband has never liked any type of meatloaf I have ever tried; always too dry and not enough taste he said; however, this one was an absolute hit!! Very full of taste and not dry what so ever!!! He requests this dish at least once a week!! As an update, I have changed from using the Hickory Smoked flavor BBQ sause to using, Kraft's Honey Hickory Smoked. With that change it is filled with even more flavor.

 
Most Helpful Critical Review
Dec 15, 2003

Yikes! This was a recipe for those who like their food smothered. I fixed it in a dish and used the sauce on top. No one would eat it because the BBQ sauce was so overpowering. The meat salvaged without the sauce was o.k.

 
Dec 07, 2007

I made this recipe almost exactly like it says, minus the brown sugar and bbq sauce on top. I used ketchup only and it came out FABULOUS!!!!! I am not a meatloaf eater at all but will eat this. People think I am nuts when i tell them I use stuffing mix in it instead of bread or crackers, TILL THEY TRY IT then they beg for recipe.

 
Jul 07, 2007

You don't need 2.5 lbs of beef, I used one and just most of the stuffing box (I used chicken flavour, it's all I had), and one egg. The stuffing gave a tremendous amount of flavor to this dish. I will def make this again!!!

 
Jul 13, 2006

I used to make this all the time until we ate it so much we got sick of it. There seems to be big chunks of stuff ing mix in it. So, I think next time I make it, I will use breadcrumbs instead of stuffing mix. I cut the recipe in half & put it in a meatloaf pan. In my opinion there is way too much sauce on the top. I cut it down to 1/4 C each of bbq sauce & brown sugar.

 
Oct 14, 2003

My family enjoyed this meatloaf. The glaze is good, but you have to like barbecue sauce. It makes a lot so that you can spoon the glaze over each slice of meatloaf, in place of ketchup. I sometimes add 1 or 2 teaspoons of lemon juice to the glaze and that is good, too.

 
Jul 26, 2011

Nice start with an excellent finish. I started with this recipe as the barbecue sauce and herb-seasoned croutons appealed to me. But that’s where my interest ended, as the rest of the recipe seemed very basic. So by the time I got done embellishing this recipe to my liking I guess the only resemblance it had to the original recipe was, for the most part, the barbecue sauce and herb-seasoned croutons. So…I used a ground beef, veal and pork mix – 2 pounds total, so I scaled this recipe to 6 servings. I processed the croutons into fine crumbs. I didn’t want an overpowering taste of barbecue sauce, so I reduced it by a third, to 1/2 cup (again, for the recipe scaled to 6 servings for 2 pounds of meat). I made up the difference with the milk (I used half-and-half, increasing it to 1/2 cup). I wanted some contrast in texture, so I added 1/2 c. each of chopped celery and green pepper, and 1 c. of chopped onion. It isn’t meatloaf without these ingredients, if you ask me. I more than tripled the garlic, to a full tablespoon, and added 2 tsp. of Montreal Steak Seasoning. I skipped the glaze altogether. Meatloaf and sugar don’t work for me. No regrets on that either. What started out as maybe a three star recipe turned out to be a 5-star recipe after, I admit, fairly significant changes.

 
May 06, 2006

This is a great meatloaf variation. The only thing I did differently was saute the onion before mixing it with the meat since I don't like crunchy onions in my meatloaf, and I halved the recipe. We're barbecue lovers, we really enjoyed this, and I would make it again.

 

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Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 68.2 g
  • 22%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1137 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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