Mission BBQ Meatloaf Recipe

Meatloaf. Just saying the word brings back childhood memories of mom’s classic ketchup-glazed loaf on a weeknight dinner table. But today? We’re shaking things up with a version that’s smoky, saucy, and straight-up bold – the Mission BBQ Meatloaf Recipe.

This isn’t your mama’s meatloaf. This is the very first recipe ever posted on Meat Church back in 2014 – and it’s stood the test of time for a reason. We’re swapping ketchup for BBQ sauce, ditching the breadcrumbs, and taking this loaf to the smoker for a flavor bomb that’ll win over any meatloaf skeptic.

It’s hearty, smoky, and packed with depth from pork sausage, Mission BBQ Potato Salad, seasoned onions, and just a kiss of fire thanks to a spicy Worcestershire twist. Let’s make this legend of a loaf.

What Does Mission BBQ Meatloaf Taste Like?

Mission BBQ Meatloaf tastes like the best of two comfort food worlds – classic meatloaf and real-deal barbecue – rolled into one smoky, saucy, soul-warming dish.

Instead of the usual ketchup glaze, this meatloaf is kissed with bold BBQ sauce that caramelizes beautifully on the smoker. The outside forms a rich, savory bark, giving you that mouthwatering barbecue crust. Inside, it’s juicy and tender from the mix of ground chuck and breakfast sausage, with little bursts of flavor from soft onions and soaked white bread.

There’s a deep smokiness from the post oak wood that lingers just enough to make every bite feel like it came straight from your favorite BBQ joint. And that little bit of heat from the fiery Worcestershire? It doesn’t burn – it just adds a surprising depth and a touch of personality.

Ingredients Required for Mission BBQ Meatloaf Recipe

Here’s the list of Ingredients you’ll need to make this Mission BBQ Meatloaf

• 3 lbs ground chuck (80/20 blend)
• 1 lb breakfast pork sausage (like Whataburger or any quality tube sausage)
• 1 large onion, diced (or medium if you want less onion bite)
• 4 slices of white bread, cubed
• ¼ to ½ cup milk (for soaking bread)
• 2 eggs
• ½ cup BBQ sauce (Meat Church’s Womp Sauce or Lava Sauce)
• Optional: ¼ cup hot Worcestershire sauce (like Fireshire) for added depth
• 2 tbsp garlic & herb seasoning (or salt & pepper to taste)
• More BBQ sauce for glazing

Optional: Binder sauce (extra Worcestershire or oil) before seasoning the outside

Kitchen Utensil You’ll Need

1. Large mixing bowl
2. Loaf pans (9×13 or similar)
3. Freezer-safe cling wrap
4. Smoker or pellet grill (or oven as backup)
5. Meat thermometer
6. Baking sheet or grill-safe tray
7. Sharp knife for slicing
8. Basting brush (for BBQ glaze)

Prep Time: 30 minutes
Cook Time: 4 hours at 250°F
Yield: Makes 2 full-sized meatloaves

Copycat Mission BBQ Meatloaf Recipe

Simply follow the steps given below to make your Mission BBQ Meatloaf at home

1. Make the Meat Mixture
In a large bowl, combine: Ground chuck, Breakfast sausage, Diced onion, Soaked white bread (soaked in milk), Eggs, BBQ sauce, (Optional) Spicy Worcestershire, Garlic & herb seasoning. Mix thoroughly with your hands or gloved hands until evenly blended.

2. Shape and Freeze
Divide mixture into two loaf pans. Press it firmly into the corners and level it off. Wrap tightly with cling wrap and freeze for at least 4 hours (overnight works too). This step helps the loaf hold shape while smoking.

3. Prep the Loaf for Smoking
Remove the meatloaf from the freezer and loaf pan. It should slide right out. Brush with a binder (like Worcestershire) and season all over with more garlic & herb rub or your favorite BBQ rub.

4. Smoke the Meatloaf
Place the loaf directly on your smoker grates (or a grill-safe tray) at 250°F using post oak wood for that true Texas BBQ flavor. Smoke for about 4 hours, or until internal temp reaches 160°F. It will carry over to 165°F as it rests.

5. Glaze and Rest
Heat your BBQ sauce and brush it generously over the top of the meatloaf during the final 15 minutes. Remove from smoker and let rest for 15 minutes before slicing. This helps the juices redistribute and keeps everything tender.

Some Tasty Ways To Customize and Serve This Mission BBQ Meatloaf

1. On a Toasted Brioche Bun
Let’s be honest – meatloaf sandwiches are the real reason we double the batch. Slice it thick, slap it between a toasted brioche bun, and hit it with a little extra BBQ sauce and pickles. It’s smoky, messy, and absolutely unreal.

2. With Creamy Garlic Mashed Potatoes
We’ve done this more times than we can count. The smoky meatloaf with buttery mashed potatoes? It’s like comfort food just hugged your soul. Don’t forget the gravy drizzle if you’re feeling extra cozy.

3. Topped with a Fried Egg (Trust Us)
This one sounds a little wild, but hear us out – take a thick slice of meatloaf, warm it up in a skillet, and crown it with a runny fried egg. That yolk turns into the perfect saucy topper. Breakfast for dinner never looked better.

4. Served Over Cheesy Grits
This is our Southern twist. A nice spoonful of creamy, cheesy grits with a slab of BBQ meatloaf right on top. We’ve served this at brunch and dinner – and people always ask for seconds.

5. Alongside Roasted Veggies and Cornbread
This one’s a go-to for Sunday suppers. Toss some carrots, Brussels sprouts, and sweet potatoes in olive oil and roast ’em up. Add a warm slice of cornbread on the side, and boom – wholesome and hearty.

6. Chopped Up in a BBQ Bowl
We’ve taken leftovers and chopped them into smoky meatloaf bowls with rice, black beans, corn, avocado, and a drizzle of ranch or extra BBQ sauce. It’s got that Tex-Mex BBQ fusion vibe we just can’t get enough of.

7. With Mac & Cheese (Because, Duh)
We don’t need to explain this one too much. BBQ meatloaf with mac and cheese is just one of those combos that makes you close your eyes and nod after the first bite. Creamy + smoky = magic.

8. Paired with Baked Beans and Coleslaw
Sometimes, we lean into the classic BBQ plate setup. A thick slice of meatloaf, a scoop of tangy slaw, and sweet smoky baked beans on the side. It’s what summer tastes like – even in the middle of winter.

9. On a Bed of Arugula with Balsamic Glaze
Okay, this one’s for when we pretend we’re eating light. A few warm slices over peppery arugula, a little balsamic glaze, maybe some shaved parmesan? We’ve done it. It works. Don’t judge.

10. Stuffed in a Baked Potato
Big russet potato, baked until the skin’s crispy. Split it open, fluff the inside, and stuff it with crumbled BBQ meatloaf, cheddar, sour cream, and green onions. We made this once on a whim – now it’s a monthly thing.

Some Tips on This Mission BBQ Meatloaf Recipe

1. Use 80/20 ground beef.
That little bit of fat helps your meatloaf stay juicy and stick together. Trust me – it makes a big difference!

2. Don’t skip the sausage.
Adding pork sausage makes the meatloaf super tasty. It brings a nice, rich flavor you don’t wanna miss.

3. Soak the bread in milk.
Instead of breadcrumbs, use soft white bread with milk. It helps hold everything together and keeps the loaf moist.

4. Mix it well (but not too much).
You want everything mixed evenly, but don’t mash it too hard. Just fold it together with your hands or a big spoon.

5. Freeze it before smoking.
Let your loaf freeze for 4 hours. This helps it hold its shape on the smoker and gives it a better bark outside.

6. Use a binder if you want.
Brushing on some Worcestershire sauce before seasoning helps the rub stick. But if you don’t have it, it’s okay!

7. Smoke low and slow.
Set your smoker at 250°F. Let the meatloaf take its time – about 4 hours – to get that deep smoky flavor.

8. Don’t open the smoker too much.
Let it do its thing! No need to spritz or flip. Just leave it alone and let the smoke work its magic.

9. Check the temp – not the clock.
It’s done when the inside hits 160°F. That’s how you know it’s safe and ready to rest.

10. Let it rest before slicing.
Wait about 15 minutes after cooking. This keeps the juices in and makes it way easier to slice.

How to Store and Reheat Mission BBQ Meatloaf?

Refrigerator: Wrap leftovers tightly in foil or place in airtight containers. Keeps up to 4 days.

Freezer: Fully cooked meatloaf can be frozen up to 3 months. Thaw in the fridge overnight and reheat gently in the oven at 300°F.

Reheat Tip: Slice and pan-sear or microwave with a splash of water and foil cover to keep it moist.

Common Queries on This Mission BBQ Meatloaf Recipe

Here, we’ve got you covered with some common questions about the Mission BBQ Meatloaf that people often ask.

1. What is Mission BBQ Smashed Potatoes?

Ah, the perfect sidekick to this meatloaf! Mission BBQ Smashed Potatoes are tender, skin-on red potatoes that are boiled, gently smashed, and then roasted or griddled until the edges get crispy. They’re buttery, herby, and sometimes served with a hint of garlic or cheese. We’ve made them at home to pair with this meatloaf, and they soak up BBQ sauce like a dream. Highly recommend making a batch alongside your loaf!

2. Why is meatloaf called meatloaf?

Great question – and one we actually looked up after making this recipe for years! It’s called “meatloaf” because, well, it’s a loaf made of meat – simple as that. Just like a loaf of bread, it’s shaped in a pan and baked or smoked in that form. Over time, it became a household staple in American homes, especially during the Great Depression, because it stretches meat with affordable ingredients like bread and eggs.

3. What kind of meat is barbecue loaf?

When folks say “barbecue loaf,” they’re usually referring to something like this recipe – a loaf made from ground meats (typically ground beef and pork sausage) that’s seasoned and either baked or smoked. In our version, we use 80/20 ground chuck and breakfast pork sausage, which gives it that rich, juicy flavor and holds up beautifully on the smoker. You can swap meats if you need to, but this combo works like a charm.

4. Can I make this meatloaf without a smoker?

Absolutely – we’ve tested it in the oven too. While the smoky flavor is a standout here, you can still bake this in a loaf pan at 350°F for about an hour (or until it hits 160°F internally). You won’t get the bark or the smoke ring, but the BBQ glaze still gives it a delicious punch.

5. How do I keep my meatloaf from falling apart?

From our experience, the biggest key is getting the binder right. We ditched breadcrumbs for soaked white bread – just like mom used to do – and it works even better. The milk-softened bread holds the meat together without drying it out. Also, chilling or freezing the loaf before cooking helps it hold shape when you put it on the smoker.

6. Can I make this Mission BBQ Meatloaf ahead of time?

Definitely! We’ve prepped these loaves a day in advance and kept them in the freezer overnight. Just shape the loaf, wrap it tight, and freeze. When you’re ready, unwrap it and pop it straight on the smoker or let it thaw slightly if you’re baking. It’s a great make-ahead meal.

7. What’s the best BBQ sauce to use for this recipe?

We’re partial to Meat Church’s Womp Sauce because of its balance of sweet, tangy, and smoky. But honestly, use your favorite! We also mixed in Fireshire, a spicy Worcestershire-style sauce, and it added a subtle heat and depth that took it up a notch. The glaze really ties everything together.

8. How long should I smoke the Mission BBQ Meatloaf?

Based on all our cooks, four hours at 250°F seems to be the sweet spot – just enough time to build that bark and hit an internal temp of 160°F. The key is to go by temperature, not time, so always use a meat thermometer. Once it hits temp, let it rest 15 minutes, and you’re golden.

9. What’s the difference between cooking it in a pan vs. on the smoker rack?

We’ve done it both ways. Cooking it in a pan is easier and holds in moisture, but you won’t get bark on the sides. Taking it out of the pan and putting it directly on the smoker rack gives it that beautiful crust all the way around – just make sure to freeze it first so it holds its shape.

10. Can I freeze leftovers?

Absolutely. We’ve frozen full cooked loaves and even individual slices. Just wrap tightly in foil or vacuum-seal if you can. It reheats beautifully in the oven or microwave. If you’re a meal-prepper, this is one of the best batch meals you can make – cheap, filling, and full of flavor even days later.

This Mission BBQ Meatloaf is a game changer. Whether you’re a BBQ pitmaster or just someone tired of bland weeknight dinners, this smoked meatloaf delivers. It’s got the heart of a comfort food classic, dressed up in BBQ flair with a little kick of spice for good measure.

It’s cheap, it’s easy, it feeds the whole family – and it’s darn delicious. So fire up that smoker, grab your favorite sauce, and get ready to impress. Trust me – even your mama might ask for this recipe.

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