Bourbon Glazed Meatloaf is a tender meatloaf drenched in a sweet ‘n spicy bourbon whisky glaze ~ and definitely not your mother’s meatloaf!
bourbon glazed meatloaf is a twist on a family favorite
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…a few targeted tweaks and a warm bourbon glaze is just what it needs to re-brand itself with a little bad boy edge.
This meatloaf itself is a moist blend of beef and pork, lightened up with fresh breadcrumbs, egg, and onion. So far pretty standard, but don’t be fooled. 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. Yum.
other unique meatloaf recipes
what you’ll need for the meatloaf:
- ground beef and ground pork
- the combination of beef and pork makes the meatloaf extra tender and flavorful.
- egg
- onion
- breadcrumbs
- use fresh or dried. You can easily make your own breadcrumbs, too!
what you’ll need for the irresistible glaze:
- bourbon
- I love Maker’s Mark.
- jam
- any flavor you like, from marmalade to blackberry!
- dark brown sugar
- the molasses in brown sugar gives wonderful depth to this sauce.
- barbecue sauce
- whatever you’ve got in the fridge.
- chili sauce
- hot sauce
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.
tips for making bourbon glazed meatloaf:
- When you mix the meatloaf you don’t want to handle the meat too much. I like to break it up before adding it to the bowl, and sprinkle all the rest of the ingredients evenly over the top of the meat. This gives a little head start to getting everything well mixed. My favorite way to mix meatloaf is in my stand mixer with the paddle attachment ~ try it!
- Dried breadcrumbs are fine, but to make your own 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 fresh breadcrumbs.
- Try to form your meatloaf into an even shape so it will cook evenly. I aim for an oval shape, not too tall.
- Check for doneness with an instant read thermometer inserted near the center, it should read 160F.
make this meatloaf ahead
Wrap it well and refrigerate for up to a day. Leave it out on the counter for an hour before baking to allow it to come up to temperature.
The glaze can be make up to 3 days in advance.
what to serve with bourbon glazed meatloaf
- Favorite Green Bean Casserole from scratch!
- Cauliflower Gratin
- Buttered Rutabagas
- Creamed Brussels Sprouts
- Green Bean Casserole
- Whipped Sweet Potatoes
- Sweet Corn Spoonbread Casserole
- Roasted Potatoes with Rosemary
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
- 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 155F. (It will continue to cook as it rests.) Note: 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.
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.
Loved this! The glaze is superb! Tonight trying it with pork chops.
Oooh sounds good, let me know how it goes…
I just made this for dinner tonight. While I found the glaze to be great, I thought the actual meatloaf was sort of tough. It was almost like there needed to be another egg and/or more bread crumbs. I will definitely make the glaze again though, but next time might add some more ingredients that I add to my other meatloaf recipes. Thank you for sharing!
Absolutely add in the extra egg or breadcrumbs if you think it needs it, Kathy — I tend to follow my mom’s method, which was to add a minimum of ‘extras’ to her meatloaf. This one is more on the meaty side, but I can definitely appreciate the softer texture, too. Let me know if you try it again and how it turns out!
Seriously your meatloaf is the stuff of dreams! For reals this looks incredible and must be tried asap!
wonder if I could convince the kids to try this? Reckon it could be a hit.
I think it would be fine for the kids, because the alcohol will burn off, but I wonder about the wisdom of starting kids off with a love of even the flavor of Bourbon too early 😉
You’re so right about needing to eat before Thanksgiving – that bourbon glaze sounds so good!
I lust after this meatloaf with the luscious glaze. Oh me or my. I like meatloaf too for the reasons you mentioned. It’s easy and your can make it ahead. Plus it’s delicious and I have never met anyone who doesn’t like meatloaf.
This looks insanely good!!! oh my goodness. . the warm bourbon glaze is perfection!
This meatloaf looks like it will be “Off The Hook” I was thinking about putting it together with ground turkey, (not breast), just to keep it lighter. Any suggestions for reheating leftovers?
Hi Sue, Never thought to glaze a meatloaf like this, looks delicious!