Bourbon Bbq Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil or parchment and lightly grease with 1 tsp olive oil or cooking spray, or use a loaf pan sprayed lightly.

Sweat onions and garlic (optional but recommended)

Heat a small skillet over medium heat with 1 tsp olive oil. Add the finely diced onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 3–5 minutes.

Combine meatloaf mixture

In a large bowl, pour 1/2 cup milk over 3/4 cup plain breadcrumbs and let sit 1–2 minutes to soften. Add 1 lb ground beef, 1/2 lb ground pork, the cooled onion and garlic, 1 beaten large egg, 1 tbsp Worcestershire sauce, 2 tbsp chopped fresh parsley, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Gently mix with your hands or a large spoon until ingredients are just combined — avoid overmixing to keep the loaf tender.

Shape

Transfer the mixture to the prepared baking sheet or loaf pan. Shape into a 9x5-inch loaf (if on a sheet, form slightly narrower so edges cook evenly). Smooth the top with wet hands or a spatula.

Make the glaze

In a small saucepan or skillet, combine 1/2 cup ketchup, 2 tbsp bourbon, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp soy sauce, 1/2 tsp hot sauce (if using), and 1/4 tsp black pepper. Warm over medium-low heat, stirring, until sugar dissolves and glaze is glossy, about 3–4 minutes. If you prefer to reduce alcohol, simmer 1–2 minutes longer to cook off some bourbon. Remove from heat and cool slightly.

Glaze the loaf

Brush about half of the glaze evenly over the top and sides of the shaped loaf, reserving the rest for later. Place the loaf in the preheated 350°F oven.

Bake

Bake the meatloaf for 45 minutes. After 45 minutes, remove from oven and brush with another layer of the reserved glaze. Return to oven and bake an additional 10–15 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Total baking time ~55–60 minutes depending on shape and oven.

Rest

Remove the meatloaf from the oven and let it rest 10 minutes before slicing. Resting helps the juices redistribute and makes slicing neater.

Serve

Transfer slices to a serving platter and spoon extra warm glaze over each slice if desired (about 2 tbsp). Garnish with additional chopped parsley if you like.