Kitchen notes · a little help before you start
Easy Smoked Meatloaf with BBQ Glaze
Easy Smoked Meatloaf with BBQ Glaze is made with smoked paprika, 80% lean ground chuck, and quick oats.
- Prep
- 15 min
- Cook
- 155 min
- Original yield
- Serves 12
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Follow the shaping step
Use the portions and shaping instructions in the method.
Get to know the ingredients
80% lean ground chuck
In the method: Place the ground chuck in a large bowl.
quick oats (and up to 1/4 cup more if you feel it needs it)
In the method: If you feel the mixture is too wet and needs another 1/4 cup oatmeal, go ahead and add it in.
whole milk
In the method: Add 1 cup of oatmeal, milk, eggs, onion, garlic, sage, paprika, mustard, salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 ⅓ pounds 80% lean ground chuckIngredient note
Source: 1 cup quick oats (and up to 1/4 cup more if you feel it needs it)Ingredient note
Source: 1 cup whole milkIngredient note
Source: 2 large eggs (beaten)Ingredient note
Source: 1 ½ tablespoons dried onionIngredient note
Source: 1 ½ teaspoons minced garlicIngredient note
Source: ½ teaspoon ground sageIngredient note
Source: ½ teaspoon smoked paprikaIngredient note
Source: ½ teaspoon ground mustardIngredient note
Source: 2 teaspoons saltIngredient note
Source: ½ teaspoon black pepperIngredient note
Source: 1 cup barbecue sauce
How to make it
0 of 9 steps completeMake room for Easy Smoked Meatloaf with BBQ Glaze
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Let the meatloaf rest for 5 to 10 minutes before slicing and serving.
A few questions you might have
What should I prepare first?
Start with this step: Place the ground chuck in a large bowl.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What check should I look for as it cooks?
Cook for 2 hours or until the internal temperature reaches 160º Fahrenheit.
How do I plan the ingredient amounts?
This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
The calories shown are based on the loaf being cut into 12 slices, with 1 serving being 1 slice of meatloaf. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
