Copycat Boston Market Meatloaf Recipe
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This Boston Market Meatloaf Recipe is just as juicy and flavorful as the original, but you can make it at home with simple ingredients whenever you like! The secret is making the glaze with BBQ sauce instead of ketchup and toasting the breadcrumbs first. Everyone will be begging for another slice!
Boston Market Meatloaf Recipe
While I usually think of Boston Market recipes around the holiday — hello, sweet potato casserole — there’s a reason the restaurant is known for its comfort food.
And nothing says comfort like a thick slice of meatloaf, especially on a chilly night!
This Boston Market meatloaf copycat recipe can be prepped and in the oven in just 20 minutes, leaving you plenty of time to clean up the kitchen and work on sides while it bakes.
You might as well make a double batch and freeze one for later. Or, enjoy meatloaf sandwiches for lunch throughout the week!
Ingredient Notes and Substitutions
- Ground Beef – Use an 80/20 blend which has enough fat to keep your Boston Market meatloaf moist and flavorful without being too greasy.
- Breadcrumbs – Plain breadcrumbs are perfect for this recipe, though you could use panko if you want a little more texture.
- Onion & Garlic – These add loads of savory flavor! Chop a yellow or white onion as finely as you can so the pieces are more evenly distributed throughout the loaf.
In a pinch, you can substitute 1 tablespoon of onion powder and about ½ teaspoon of garlic powder instead. - Tomato Purée – Pay close attention to the label! Purée is thinner than paste but thicker than sauce, so you’ll want to use the right consistency in the meat mixture.
- Worcestershire Sauce – Enhances the beef flavor and adds even more savory goodness.
The best substitute is soy sauce, but you’ll want to reduce the amount of salt if you go that route. - Eggs & Milk – Both add moisture and help bind the meat mixture together so it doesn’t crumble or fall apart. Try to let these warm on the counter first if you can!
- Seasonings – Dried herbs like thyme and oregano, plus some smoked paprika, round out the flavors in this Boston market meatloaf recipe.
If you’re sensitive to heat, you can reduce the amount of black pepper or swap the smoked paprika for sweet.
Italian seasoning can also take the place of both the thyme and oregano if needed. - BBQ Glaze – A simple mixture of barbecue sauce, brown sugar, and apple cider vinegar.
I love using a hickory-smoked version of BBQ for an extra smoky flavor but feel free to use your favorite. My Jack Daniel’s recipe would be good too!
Tips and Tricks to Make Perfect Boston Market Meatloaf
- Combine the ingredients gently until just combined.
Overworking the meat mixture will lead to tough and dry results. I tend to use my hands instead of a spoon or spatula so I can really work the ingredients together.
It also helps to mix the Worcestershire, eggs, and milk together first, then pour that into the bowl. You won’t have to worry about the yolks being concentrated in one spot.
And if you have the time, let the egg and milk warm on the counter for about 30 minutes before starting this Boston Market meatloaf copycat recipe.
The eggs especially mix in a lot better when they aren’t cold!
- Divide the glaze, adding half towards the end of baking.
If you slather it all on right away, it will end up burning or becoming hard by the time the meatloaf is cooked through.
This way, the first batch soaks into the meatloaf a bit and the second batch can caramelize on top!
- Let copycat Boston Market meatloaf rest before slicing.
It needs about 10 minutes to settle so it doesn’t fall apart, and the extra time allows the juices to redistribute throughout the loaf.
If you slice right away, the juices will just leak out everywhere.
Prep Ahead
- Toast breadcrumbs
- Chop onion and mince garlic
- Make BBQ glaze
Kitchen Tools You Will Need
- 9×5 Loaf Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Instant Read Kitchen Thermometer – No more guessing if the meat is done.
Serving Suggestions
You can never go wrong with the classics: a big helping of fluffy mashed potatoes and gravy or your favorite mac and cheese.
I’m always trying to sneak more veggies onto our plates too. Toss green beans, Brussels sprouts, or carrots in the air fryer for an easy side to this Boston Market meatloaf recipe.
Though, Chad and Munchkin always ask for creamed spinach or creamed corn when beef is involved!
Storing and Reheating Leftovers
Boston Market meatloaf makes fantastic leftovers — in fact, it tastes even better the next day! Slice and store in an airtight container for up to 4 days in the refrigerator.
To freeze, allow the loaf to cool before wrapping tightly in plastic wrap. You can wrap the individual slices if you prefer.
Store in a freezer-safe ziploc bag for up to 6 months, then thaw in the fridge overnight.
Reheat leftovers in the microwave covered with a damp paper towel to keep slices moist. Or, warm meatloaf in the oven for 10-15 minutes at 350°F. Cover with foil if needed.
Boston Market Meatloaf Copycat Recipe FAQ
It’s not required, but it can make a big difference in the texture of your meatloaf!
All you need to do is add the breadcrumbs to a dry skillet, then cook over medium heat for a few minutes while stirring frequently. Once they start to brown, remove from the heat and let them cool.
Bread crumbs will soak up some of the milk when you mix everything together, keeping your meatloaf nice and moist. But if they’re toasted first, they will keep some texture and won’t get soggy or clump together.
The most tried-and-true method is with a kitchen thermometer! Insert it into the very center of the meatloaf — it should read at least 160°F when cooked through.
You’ll also see the edges of the loaf pull away from the pan, and the center should feel firm when pressed with a finger.
Avoid using extra fatty blends of ground beef to reduce the amount of grease.
You may also want to use a meatloaf pan, which is just like a bread loaf pan but with an insert that has holes in the bottom. This allows the grease to drain through the holes so you can discard it later.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Boston Market Meatloaf Recipe
Ingredients
Meatloaf:
- 1 1/2 pounds ground beef, 80/20 blend
- 1 cup toasted plain breadcrumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces tomato puree
- 2 tablespoons Worcestershire sauce
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
BBQ Glaze:
- 1 cup hickory-smoked BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, garlic, and tomato puree.
- Add Worcestershire sauce, eggs, and milk. Season with salt, pepper, thyme, oregano, and paprika. Mix gently until just combined; avoid overmixing.
- Transfer the mixture to a greased loaf pan, pressing it in evenly. Set aside.
- In a small bowl, whisk together BBQ sauce, brown sugar, and apple cider vinegar for the glaze.
- Spread half of the glaze evenly over the meatloaf. Bake for 45 minutes.
- Remove the meatloaf from the oven and spread with the remaining glaze. Bake for an additional 15-20 minutes, or until an internal thermometer inserted into the center reads 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
- Serve with your favorite sides, such as mashed potatoes and gravy or mac and cheese. Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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