Tony’s Southern BBQ Meatloaf with Smokin’ Chipotle Finishing Salt

Ingredients

• 2 lbs ground beef (80/20)
• 1 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1 cup plain breadcrumbs
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup BBQ sauce (plus extra for glazing)
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 2 tsp yellow mustard
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tsp Smokin' Chipotle Finishing Salt (plus extra for garnish)
• Olive oil (for sautéing—liquid gold, capisce?)
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
2. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Sauté onion and bell pepper until soft and just golden, about 5 minutes. Toss in garlic, cook 1 minute. Let cool slightly.
3. In a large bowl, combine ground beef, sautéed veggies, breadcrumbs, eggs, milk, 1/2 cup BBQ sauce, Worcestershire, ketchup, mustard, smoked paprika, black pepper, and 2 tsp Smokin' Chipotle Finishing Salt. Mix gently with your hands—don’t overwork it, or you’ll have a brick, not a loaf.
4. Press mixture evenly into prepared loaf pan. Brush top with extra BBQ sauce for that sticky, sweet glaze.
5. Bake for 55–65 minutes, until internal temp hits 160°F and glaze is bubbling. If you want extra caramelization, broil on high for 2–3 minutes. Crispy, not soggy—you got me?
6. Rest meatloaf in pan 10 minutes, then transfer to a cutting board. Sprinkle with a pinch more Smokin' Chipotle Finishing Salt and chopped parsley.
7. Slice thick, serve hot with mashed potatoes or collard greens. DUNZO!
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