Honey Barbecue Meatloaf: Make Ahead & Freeze For Later

honey bbque meat loafMeatloaf made right is a good thing. It is inexpensive, easy to make, freezes well, and is absolutely delicious. Since I often make meatloaf for Sunday lunch, I’ll share my do ahead tips and techniques. I just love coming home after church to a comfort food, and this meatloaf is one of our favorites.

On Tuesdays at The Fresh Market (where ground chuck is often on sale for $2.99 per pound), I buy 2 1/4 pounds of freshly ground chuck (the 1/4 is to compensate for shrinkage).  I assemble the meatloaf recipe below, wrap the meatloaf well (uncooked), and freeze it.

Thaw the meatloaf a day or two ahead of time, wrapped and in the fridge. The day of cooking/serving, all you’ll need to do is mix the glaze, spread on the meatloaf, and bake.

This meatloaf is wonderful served with easy and delicious 4-Cheese Potato Casserole With Chives and homemade green beans. It is comfort food at its best!


Honey Barbecue Meatloaf

10 min

45 min

55 min

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  • 2 1/4 lbs ground chuck
  • 1 1/3 cup panko bread crumbs
 (or 2 slices white bread made into crumbs with food processor)
  • 4 TB Worcestershire sauce, divided in half
2 TB spicy brown mustard
  • 1 cup smoky barbecue sauce, divided into 1/2 cups
  • 4 TB honey, divided, divided into 2 TBS
  • 2 tsp salt
  • 2 tsp black pepper


  • Preheat oven to 350 degrees.
  • For the meatloaf:
  • In a large bowl, mix ground beef, crumbs, 2 TB Worcestershire sauce, mustard, 1/2 cup of the barbecue sauce, 2 TB honey, salt, and black pepper.
  • Shape the mixture into a loaf, being careful not to over handle meat (it will make it tough).
  • Set aside while making glaze.
  • For the glaze:
  • In a small bowl, whisk together the remaining 1/2 cup barbecue sauce, 2 TB honey, and 2 TB Worcestershire sauce.
  • Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
  • Place loaf atop a slotted roasting pan sprayed with Pam (with foil underneath for easier cleanup).
  • Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.

Below I share how I wrap my meatloaf so that it stays fresh and free from freezer burn. The key to good freezing is keeping the surface of the meat tightly covered (Press and Seal sticks well to the meat’s surface) and wrapping tightly with a heavy duty wrap (I use heavy duty aluminum foil or pan liner paper). Finally, an air tight seal in a freezer storage bag will keep the meat perfect for at least 2 months.