Bourbon-peppercorn Glazed Meatloaf Recipe

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. This will be used to bake the meatloaf.

Finely chop the medium onion and mince the 2 cloves of garlic. Crack the 2 large eggs into a small bowl and beat them lightly. Measure out the 1 cup breadcrumbs and 1/2 cup milk so they are ready to add.

Place a skillet over medium heat. Remove the chorizo from its casing if necessary and crumble it into the skillet. Cook, stirring and breaking up large pieces, until it is mostly cooked through and some fat has rendered, about 4–6 minutes.

Add the finely chopped onion to the skillet with the chorizo and cook until the onion is softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant. Remove the skillet from heat and let the mixture cool slightly.

In a large mixing bowl combine 1 lb ground beef and the cooked chorizo-onion-garlic mixture. Make sure to scrape any flavorful browned bits from the skillet into the bowl.

Add 1 cup breadcrumbs to the bowl along with the beaten 2 eggs and 1/2 cup milk. This will help bind and moisten the loaf.

Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Use clean hands or a large spoon to gently but thoroughly mix the ingredients until just combined; avoid overworking the meat so the loaf remains tender.

Transfer the meat mixture to the prepared loaf pan or shape it into a loaf on the lined baking sheet. Press and shape the mixture so the top is relatively smooth and the loaf is even thickness.

Place the meatloaf in the preheated oven and bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C) in the center. If you prefer a glaze (bourbon-peppercorn), prepare it during the last 10–15 minutes of baking (see next section).

While the meatloaf bakes, make a simple glaze: in a small saucepan combine 1/4 cup bourbon (optional), 2 tablespoons brown sugar, 1 tablespoon ketchup or vinegar if desired, and 1/2 teaspoon freshly cracked black pepper. Simmer gently until slightly reduced and syrupy, about 5–8 minutes. If you prefer no alcohol, omit the bourbon and substitute an equal amount of beef broth or apple cider.

About 10–12 minutes before the meatloaf is done, brush the glaze over the top of the loaf and return to the oven. Repeat once more if you have extra glaze for a sticky finish.

When the meatloaf reaches 160°F (71°C), remove it from the oven and let it rest for 10 minutes. Resting helps the juices redistribute and makes slicing cleaner.

Slice the meatloaf and serve with two farm-fresh side dishes of your choice (for example: roasted seasonal vegetables, mashed potatoes, or a mixed green salad).