Barbecue Meatloaf with Barbecue Sauce

Barbecue Meatloaf with Barbecue Sauce


24 people made this

This recipe belonged to my mother’s friend and after having it I had to have it. The ingredients sound a bit weird but I promise it will taste great!


Serves: 4 

  • MeatLoaf
  • 500g sausage mince
  • 500g beef mince
  • 1 cup fresh breadcrumbs
  • 2 brown onions, diced
  • 1 tablespoon curry powder
  • 1 egg
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) water
  • Sauce
  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) tomato sauce
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons vinegar
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon instant coffee powder
  • 2 tablespoons margarine
  • 2 tablespoons lemon juice

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Sauce: Combine all ingredients in a saucepan bringing to the boil; simmer for 5 minutes.
  2. Meatloaf: Mix all ingredients together in a large bowl until well combined
  3. Shape meat into loaf and brown in a large frypan using a drop of olive oil turning occasionally until brown all over.
  4. Pour over some sauce and simmer turning every 15 minutes and adding additional sauce each time.

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Reviews (8)


I got this receipe from a friend many years ago and lost it along the way. This meatloaf is very moist and tasty however I remember baking this in the oven and glazing it with the sauce every 10-15mins. I definitely did not cook it using a frypan. I do remember this dish being one of the nicest meatloaf I have tasted. - 28 Sep 2013


I made this recipe from Australian Women's Weekly over 25 years ago. It was delicious and have now remade it but one correction. If I remember correctly the sauce ingredients were simmered in a pot and reduced by 50% before pouring and glazing the meatloaf. And I also remember that basting was done every 10 minutes. - 19 Jul 2013


It's amazing how things come around! This is the exact same recipe my, now deceased, sister gave me about 25 years ago!! Lost it ages ago but really loved this meatloaf! So DimityAUS, thank you very much - preparing it NOW! - 24 Nov 2011

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