Jul 09 2026
Restaurants›The Iowa Taproom›Bbq Meatloaf Recipe

Bbq Meatloaf Recipe

Inspired by The Iowa Taproom
Time2h
Serves6

Three slices of thick cut meatloaf, smothered in a porter demi-glace, topped with mushrooms and crispy onions. Served with Yukon Gold smashed potatoes and steamed broccoli.

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Ingredients

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Meatloaf

Porter Demi-Glace

Toppings

Yukon Gold Smashed Potatoes

Steamed Broccoli

Method

Meatloaf Preparation

  1. 1

    Preheat and Prepare

    Preheat your oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until just combined.

  2. 2

    Shape and Bake

    Transfer the meat mixture to a loaf pan and shape it into a loaf. Spread the BBQ sauce evenly over the top. Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C).

Porter Demi-Glace Preparation

  1. 3

    Cook the Sauce

    In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until golden. Gradually whisk in the porter beer and beef stock. Bring to a simmer and cook until thickened. Season with salt and black pepper.

Toppings Preparation

  1. 4

    Sauté the Mushrooms

    In a skillet over medium heat, add a bit of oil and sauté the sliced mushrooms until golden brown and tender, about 5-7 minutes.

Yukon Gold Smashed Potatoes Preparation

  1. 5

    Cook the Potatoes

    Peel and cut the Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 6

    Mash and Season

    Add butter, milk, salt, and black pepper to the drained potatoes. Mash until creamy and smooth, adjusting seasonings to taste.

Steamed Broccoli Preparation

  1. 7

    Steam the Broccoli

    In a steamer basket over boiling water, steam the broccoli florets until bright green and tender, about 5-7 minutes. Season with salt and drizzle with olive oil to taste.

Assembly

  1. 8

    Plate and Serve

    Slice the meatloaf into thick pieces and place on a plate. Ladle the porter demi-glace over the meatloaf, top with sautéed mushrooms and crispy fried onions. Serve alongside Yukon Gold smashed potatoes and steamed broccoli.

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