As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.
Also try my pepper jack meatloaf.
- 1 1/2 pounds ground beef (do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20)
- 1 3/4 cups (possibly more) bread crumbs
- 1 egg, whisked
- 2 cloves garlic, minces
- 1/2 small onion, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped, fresh parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups your favorite BBQ sauce, divided
- Large hamburger buns
- 8-12 slices bacon, cooked
- French-fried onions
- Preheat your oven to 350 F.
- Line a baking sheet with foil.
- Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
- Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
- Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
- Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
- Bake 45-50 minutes or until the internal temperature reaches 165 F.
- Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
- Slather buns with mayonnaise.
- Slice meatloaf and place on the buns.
- Add bacon, a good dollop of BBQ sauce and some French-fried onions.
- Add top bun, serve, and devour.