Bourbon Glazed Meatloaf
The View From the Great Island
Bourbon Glazed Meatloaf ~ a tender meatloaf drenched in a sweet 'n spicy bourbon whisky glaze ~ definitely not your mother's meatloaf!
- 1 lb ground beef
- 1 lb ground pork
- 1 egg (beaten)
- 0.5 cup fresh breadcrumbs (you can also use dried)
- 0.5 yellow onion, peeled and minced
- 1 tsp salt
- lots of fresh cracked pepper
- bourbon glaze
- 1 cup fruit jam or preserves, I like to use apricot or cherry
- 0.25 cup dark brown sugar (use regular brown sugar if you don't have dark)
- 1 tbsp hot chili sauce or Sriracha (use more if you like things hotter)
- 0.5 cup bourbon (or any kind of whiskey or cognac)
- 0.5 cup of your favorite barbecue sauce
- 0.25 cup water
- Set oven to 350F
- To make the sauce, put all the ingredients in a sauce pan and stir to combine. Bring to a boil lower the heat and simmer/boil gently, uncovered, for about 10 minutes until thickened. If you used a chunky jam you may want to use an immersion blender to puree the glaze.
- Put the meats in a large mixing bowl, breaking them apart into small pieces as you add them.
- Add the egg, breadcrumbs, onion and salt and pepper to the bowl. Mix everything well with your fingertips. You want to thoroughly incorporate all the elements without over-doing it.
- Form the meat into a loaf, not too tall and not too wide. You want it to cook evenly, so try to get it even from end to end.
- You can set it directly in a pan or on a baking sheet, or set it on a rack if you have one. Whatever you do, be sure to line the pan with foil since the glaze will drip and make a mess.
- Spread a layer of glaze all over the meatloaf and bake it for about 60 minutes, or until a thermometer inserted in the center reads 160F. I baste another layer of sauce on the meat halfway through the cooking.
- Remove the meat and let it rest for a few minutes before slicing. Slather on a final coat of glaze just before serving, (heat it up on the stove so it is hot) and serve extra sauce on the side.