Bourbon Bbq Meatloaf Recipe

Preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.

Sauté aromatics: Heat 1 tsp olive oil in a small skillet over medium heat. Add the finely diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 2–3 minutes.

Combine meatloaf mixture: In a large bowl, add the ground beef and ground pork. Sprinkle in breadcrumbs, then add the sautéed onion and garlic, beaten egg, milk, chopped parsley, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika.

Mix gently: Use your hands or a fork to mix until just combined — avoid overworking to keep the loaf tender. If mixture feels overly wet, add up to 1 tablespoon additional breadcrumbs; if too dry, add 1 tablespoon milk.

Form loaf: Transfer mixture to prepared baking sheet and shape into a compact loaf about 8 x 4 inches, or press into a greased 8x4-inch loaf pan. Smooth the top with a spatula or wet hands.

Make the glaze: In a small saucepan, combine ketchup, brown sugar, bourbon, apple cider vinegar, soy sauce, hot sauce (if using), garlic powder, and onion powder. Stir to combine over medium-low heat.

Simmer and reduce: Bring the mixture to a gentle simmer, stirring frequently. Let simmer for 4–6 minutes to meld flavors and slightly thicken.

Thicken (optional): If you want a thicker glaze, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering glaze and cook 30–60 seconds until glossy and thickened. Remove from heat and let cool slightly — reserve about 2 tablespoons for serving if desired.

Brush on meatloaf: Spoon or brush about two-thirds of the warm glaze over the top and sides of the shaped meatloaf, reserving some to baste again later.

Bake: Place the glazed meatloaf in the preheated oven and bake for 35 minutes.

Mid-bake baste: Remove from oven and brush with remaining glaze, then return to oven and bake an additional 10–12 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Rest: Remove meatloaf from oven and let rest 10 minutes before slicing to allow juices to redistribute and the glaze to set.

Serve: Transfer slices to a serving platter, spoon any accumulated pan juices into the reserved glaze and warm briefly if desired. Garnish with chopped chives or parsley and serve with extra glaze on the side.