Apparently, when my hubby was younger, he had a bad experience with meatloaf and, since then, has had a hard time eating it. I, on the other hand, love meatloaf. It’s one of those comfort foods that just reminds me of growing up and eating dinner with my family. So I ran across a recipe for Bourbon Glazed Meatloaf and thought I’d give it a try and maybe convince Matthew to eat meatloaf again.
It was a success! Matthew liked it and said I could make it again. I thought this bourbon glazed meatloaf was super good too! I actually put the meatloaf together without the glaze and froze it to cook another time. It was still nice and juicy when I de-thawed and cooked it at a later date. I adapted the original recipe (which you can find here) because I thought the bourbon was a little strong.
Full-Bodied Bourbon Glazed Meatloaf Recipe
- 2 pounds ground beef (minced beef)
- 1 medium egg - beaten
- ½ cup Panko breadcrumbs
- ½ medium red onion - diced
- 1 teaspoon salt
- 2 teaspoons chili flakes (chilli flakes in British English)
Bourbon Glaze Ingredients
- ¼ cup brown sugar
- ½ cup BBQ sauce (barbecue sauce)
- ¼ cup water
- Set oven to 350 degrees Fahrenheit.
- To make the sauce, stir all ingredients in a saucepan. Bring to a boil, lower the heat and simmer/boil gently, uncovered, for about 10 minutes until thickened.
- Mix together the meatloaf ingredients in a big bowl. Even though it’s gross, I find it easiest to mix with your hands.
- Place meatloaf mixture into loaf pan. Baste with glaze. Bake at 350 degrees Fahrenheit for 1 hour, basting again halfway through.