Bourbon Glazed Meatloaf




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Bourbon Glazed Meatloaf

Bourbon Glazed Meatloaf ~ a tender meatloaf drenched in a sweet ‘n spicy bourbon whisky glaze ~ definitely not your mother’s meatloaf!

I know everyone is all about the turkey these days, but we’ve got to eat between now and Thanksgiving, at least I know I do, and this Bourbon Glazed Meatloaf is a great choice for all you holiday frazzled folks.  It’s an easy variation on the old fashioned classic;  just like mom’s, but better.  I’ve been a meatloaf lover all my life, for me it’s the ultimate comforting dinner, but I think it does suffer from PR issues…I’m betting that this warm bourbon glaze is just what it needs to re-brand itself with a little bad boy edge.

One of the appeals of meatloaf is that it’s so easy to make.  I like that you can form it ahead of time and just pop it in the oven at the end of the day when things are hectic.  This glaze can be made ahead along with it.  This meatloaf itself is a moist blend of beef and pork, lightened up with fresh breadcrumbs, egg, and onion.  Pretty much the basic recipe.  The glaze is an intense concoction of sweet and sour, with a hit of heat and anchored by lots of smooth Bourbon.  I brush on one coat as the meat goes into the oven, then baste it with another layer during cooking, and give it a final slathering just before serving.

TIP: To make fresh breadcrumbs just tear up a slice or two of bread and whiz in a food processor.  For more details I have a post on HOW TO MAKE HOMEMADE BREADCRUMBS.

The thick bourbon glaze looks like a lot in the photos, but once you slice the meat you’ll find that it isn’t at all overpowering, and in fact I think your friends and family will appreciate a small bowl of extra glaze on the dinner table.  Once you’ve tasted the sweet spicy sauce you won’t want to take a bite without it.

Need the perfect side to go with your meatloaf?  Here are a few ideas…

Bourbon Glazed Meatloaf

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg, beaten
  • 1/2 cup fresh breadcrumbs (you can also use dried)
  • 1/2 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
  • 1/4 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)
  • 1/2 cup bourbon (or any kind of whiskey or cognac)
  • 1/2 cup of your favorite barbecue sauce
  • 1/4 cup water

Instructions

  1. Set oven to 350F
  2. 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.
  3. Put the meats in a large mixing bowl, breaking them apart into small pieces as you add them.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

 

 

Don’t forget to pin this Bourbon Glazed Meatloaf!

Bourbon Glazed Meatloaf ~ a tender meatloaf drenched in a sweet 'n spicy bourbon whisky glaze ~ definitely not your mother's meatloaf! #bourbonmeatloaf #meatloaf #bourbonglaze #beef #meatloafrecipe #dinner #comfortfood #maincourse #bourbon #groundbeef

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59 Comments

  • Reply
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  • Reply
    ML
    December 31, 2017 at 8:37 pm

    Yummy! I improvised a bit because I didn’t have apricot or tart cherry jam. Instead, I used a rhubarb jam and combined with a sour cherry spread (dalmatia), 1/2 of the sirracha called for, Montreal Steak seasoning and sprinkled on Maldon sea salt flakes on top (to taste). Really, really good!

    • Reply
      Sue
      January 1, 2018 at 5:00 am

      Mmmmmm, that does sound good!

    • Reply
      Christine Bearden
      January 17, 2018 at 7:40 pm

      Sue,

      I made this tonight. I did not have pork so used 2 lbs of ground beef. I was a little hesitant at first since there are not all the typical ingredients I use in meatloaf BUT wow wow wow. This was amazing! My boys LOVED it and said it was the best meatloaf I have ever made. We happen to have some really good bourbon and it made the glaze so delicious. Next time I will try it with the ground pork/ground beef combo. Thanks for sharing! P.S. We are pretty fussy eaters. My boys are spoiled coming from Italian family lots of delicious food and we were impressed with your recipe.

      • Reply
        Sue
        January 17, 2018 at 8:19 pm

        :) So happy to hear this.

  • Reply
    Nanette
    November 6, 2017 at 12:09 pm

    Dear Sue,
    I LOVE to cook and I cannot believe that I haven’t come across you until today. But I am going to try this recipe tomorrow. And I already know that it will be a regular for me. I will let you know how it turns out. I am going to be checking out your website for more little gems.

    • Reply
      Sue
      November 6, 2017 at 12:49 pm

      Welcome in Nanette, I’m so glad to have you here, let me know if you have any questions :)

  • Reply
    Leah
    April 1, 2016 at 6:12 am

    This was truly AMAZING! Huge hit with my Boyfriend, who is a Southern Man that is very picky about his food. I searched for “Southern Food” “Soul Food” on Pinterest, and your recipe came up. He said it was the “best meatloaf he ever had in his LIFE”!! Thank you for sharing! ??

    • Reply
      Sue
      August 9, 2017 at 4:49 pm

      I’m so happy to hear this Leah, thanks for coming back to let me know ~ and I’m honored that a true Southerner approves!

    • Reply
      April
      September 27, 2017 at 1:31 pm

      Has anyone tried this with ground turkey or chicken? I don’t care for ground beef

      • Reply
        Sue
        September 27, 2017 at 1:41 pm

        If you try it I’d love to know how it turns out, April. I don’t see why you couldn’t use turkey or chicken, as long as it wasn’t too lean.

        • Reply
          April
          September 29, 2017 at 7:33 am

          Thanks!

  • Reply
    kevin S
    February 7, 2016 at 12:30 pm

    UMMMMM ! Yea , I made a small 1 lb. Result? I made a 3 lb loaf Cant get the glace thick but OMG!!! I used Paddys Irish whiskey. Holy crap!!! And oh yea I stuffed it with cheese. Final thought , One of the top Recipes on the web!! Well done and my diet thanks you greatly!! LOL

    • Reply
      Sue
      August 9, 2017 at 4:50 pm

      Stuffed it with cheese? Oh my. I need to try that.

  • Reply
    Laurie
    December 18, 2015 at 7:11 am

    We’ve made this several times, and it is always phenomenal. My dad, who was kind of weirded out by the menu («What? we’re having meatloaf…okaaaaayyyyyy….»), had seconds, and my six year old had thirds. Make this. We did omit the hot sauce because my kids won’t eat anything spicy. Thank you! I’m now going through all your other recipes to find other gems like this.

    • Reply
      Sue
      December 18, 2015 at 9:28 am

      Nothing makes me happier than to know I’ve inspired a family favorite, thanks for letting me know Laurie!

  • Reply
    Megan
    October 26, 2015 at 12:12 am

    This was absolutely delicious. I didn’t have any pork so I used all ground beef. And mine took probably 25 minutes longer to get to 160 than the directions stated. Well worth the wait!

    • Reply
      Sue
      August 9, 2017 at 4:52 pm

      Yay!

  • Reply
    Cathy
    October 14, 2015 at 6:54 am

    Wow, this looks so delicious, don’t know which of your meat loaf recipes to try first! Most of the ground beef we get here is organic, but they don’t grind it fine enough for me. I grind it again and have started putting the onions and everything through the grinder together which seems to meld those flavors together evenly. (I don’t put the egg and breadcrumbs in grinder). This and Ina’s 1711 meatloaf are on the top of my list.

  • Reply
    Misha
    October 10, 2015 at 6:27 pm

    I don’t often post replies to recipes, but I just had to. I made this for dinner tonight and was SO impressed!! This sauce is magic and I want to eat it on everything. Both of my picky kids devoured seconds. THANK YOU.

  • Reply
    Tom
    October 2, 2015 at 7:07 am

    Now all I want is meatloaf. Gorgeous photos!

  • Reply
    Heather
    September 7, 2015 at 3:49 pm

    Just finished making your meatloaf and it is awesome. Just found your website yesterday, Sue, and I really like it. Was looking for a new meatloaf and I and my family scored big time when I saw and made your recipe. It’s the family dinner for tonight but I just tried a piece and it tastes even better than it looks. Roasted a garlic bulb and added it to yukon gold masted potatoes, cooked green beans in bacon and onion, baked some beer bread and with your 5 star meatloaf, I and my family will be gloriously smiling and swimming in comfort (foods)!! Thank you.

  • Reply
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  • Reply
    Brenda
    March 29, 2015 at 9:57 pm

    thankyou???? It looks delicious will have to try it, I was wondering instead of bourbon or alcohol what else could you use for the sauce?

    • Reply
      Sue
      March 30, 2015 at 7:21 am

      You could use fruit juice, or more water. Some barbecue sauces have root beer or cola in them!

  • Reply
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  • Reply
    Debbie
    March 8, 2015 at 5:39 pm

    This turned out fantastic! I used a ground chuck/ground pork mixture for the meatloaf and I used red raspberry jam in the sauce. We enjoyed it very much. A new favorite meatloaf recipe. Slurp!

    • Reply
      Sue
      March 8, 2015 at 6:01 pm

      I’m so glad Debbie — and I love hearing about the different jams people use, I bet the raspberry was great!

  • Reply
    Heidi
    March 2, 2015 at 7:33 am

    Making this right now..
    I work overnight so hubby will have it when he gets home. Thinking this could also be done as cocktail meatballs with this sauce. Will let you know how it comes out…added a crushed garlic clove and whole medium onion.

    • Reply
      Sue
      March 2, 2015 at 8:25 am

      Thanks Heidi, and you know, I have a bourbon cocktail meatball – here’s the link: http://theviewfromgreatisland.com/2012/09/its-five-oclock-somewhere-friday-bourbon-meatballs.html

      • Reply
        Heidi
        March 2, 2015 at 8:45 am

        ohhh thanks for coctail meatball link. This meatloaf is sooooo freaken good..trying not to devour it. I had also put a tablespoon of milk in the egg and I did use the fresh bread crumbs. I also had apricot reisling preserves that I made this summer..so used those and did the immersion blending. I am gonna try this sauce on different things.

        • Reply
          Sue
          March 2, 2015 at 9:41 am

          Now you’re making My mouth water!

  • Reply
    Kim Daigle
    February 23, 2015 at 8:08 pm

    I am making this as I type. I did not have any bulk sausage so I used 3 hot Italian sausage links with the casing removed. I added an extra Tbsp of Siracha because I like things SPICY and I also added another egg because another reviewer found it tough (I like a very moist meatloaf). For the glaze, I had a jar of homemade tropical fruit preserves in the pantry that was a gift from a neighbor last Christmas and all I had was Crown Royal in the house so,,,Crown Royal it was. I used Hunts Hickory and Brown Sugar BBQ sauce. I will let you know how it comes out.

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