This Bourbon Glazed Meatloaf elevates the classic comfort food with a sticky, sweet, and savory bourbon glaze. The glaze caramelizes into a gorgeous crust, adding warmth and complexity to a juicy, perfectly seasoned blend of meats. It’s a surprisingly sophisticated hug on a plate.
Love Bourbon Glazed Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bourbon Glazed Meatloaf
- Game-Changer Glaze: Bakes into a sticky, caramelized crust packed with flavor.
- Incredibly Moist: A meat blend and panade ensure juicy, tender slices.
- Fancy Without Fuss: Bourbon adds elegance with a straightforward process.
- Magic Aroma: Savory meat, sweet glaze, and warm bourbon fill your home.
Ingredients & Tools
For the Meatloaf:
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 450 g ground beef (80/20 blend is ideal)
- 450 g ground pork
- 100 g panko breadcrumbs
- 120 ml whole milk
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1.5 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley, finely chopped
For the Bourbon Glaze:
- 120 ml ketchup
- 60 ml bourbon
- 50 g dark brown sugar, packed
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ½ tsp garlic powder
Tools: A standard 9×5-inch loaf pan, a medium skillet, a small saucepan, a large mixing bowl, and an instant-read thermometer are your best friends here.
Notes: Don’t be intimidated by the list—most of these are pantry staples. The combination of beef and pork is key for flavor and fat content, and using real bourbon (not whiskey flavoring) makes all the difference in that incredible glaze.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 25 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip cooking the onions and garlic. Sautéing them first softens their bite and brings out a natural sweetness that forms a fantastic flavor base for the entire meatloaf. Raw onions can release too much water and create steam pockets.
- Use a combination of meats. Using all beef can sometimes result in a denser, drier loaf. The ground pork adds extra fat and a more delicate texture, creating a perfectly balanced and moist final product.
- Let your panade work its magic. The mixture of panko and milk might seem like a small step, but this “panade” is the secret to a tender texture. It prevents the proteins in the meat from tightening up too much and squeezing out all the juices.
- An instant-read thermometer is non-negotiable. The best way to know your meatloaf is perfectly cooked is by checking the internal temperature. Guessing by time or color alone can lead to an over- or under-cooked center.
How to Make Bourbon Glazed Meatloaf
Step 1: Sauté the Aromatics. Heat the olive oil in a medium skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. You’ll notice the sharp smell mellowing out. Add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic! Scrape this mixture into a small bowl and let it cool completely. This is a crucial step—adding hot onions to the meat mixture can start cooking the eggs prematurely.
Step 2: Create the Panade. In your large mixing bowl, combine the panko breadcrumbs and the whole milk. Stir it together with a fork and then just let it sit for about 5 minutes. You’ll see the panko absorb the milk and turn into a soft, thick paste. This is your panade, the hidden hero that guarantees a tender, not tough, meatloaf texture.
Step 3: Combine the Meatloaf Mixture. To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and fresh parsley. Now, the most important part: use your hands to mix everything together. A spoon or spatula just won’t incorporate everything evenly. Mix just until all the ingredients are combined—overmixing is the enemy here, as it can make the meatloaf dense.
Step 4: Shape and Initial Bake. Preheat your oven to 175°C. Gently press the meat mixture into your ungreased 9×5-inch loaf pan. You don’t need to grease it because the fat from the meat will render out. Alternatively, you can form it into a freeform loaf on a parchment-lined baking sheet for more surface area and glaze coverage. Place it in the preheated oven and bake for 30 minutes.
Step 5: Make the Bourbon Glaze. While the meatloaf has its first bake, combine all the glaze ingredients—ketchup, bourbon, brown sugar, apple cider vinegar, soy sauce, and garlic powder—in a small saucepan. Whisk them together and bring to a simmer over medium heat. Let it bubble gently for 3-4 minutes, stirring often, until it thickens slightly. You’ll notice it becoming glossy and the sharp alcohol smell will cook off, leaving behind that wonderful oaky bourbon flavor.
Step 6: Glaze and Finish Baking. After the initial 30 minutes, carefully remove the meatloaf from the oven. Pour off any excess fat that has accumulated in the loaf pan—this is a key step for a non-greasy result. Using a spoon or a pastry brush, generously slather about two-thirds of the warm bourbon glaze all over the top and sides of the meatloaf. Return it to the oven and bake for another 25-35 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part reads 70°C.
Step 7: Rest Before Slicing. Once out of the oven, transfer the meatloaf (in its pan) to a wire rack. Let it rest for a full 10-15 minutes. I know it’s tempting to cut in right away, but this rest period allows the juices to redistribute throughout the meatloaf. If you slice it too soon, all those beautiful juices will just run out onto the cutting board. Warm up the remaining glaze to serve on the side.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooked slices tightly and freeze for up to 3 months.
- Reviving: Reheat in a 160°C oven, covered with foil, until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect canvas for that rich bourbon glaze and any extra juices from the meatloaf.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a nice textural crunch to balance the rich, soft meatloaf.
- Buttery Cornbread Muffins — A little sweet, a little savory, these are fantastic for sopping up every last bit of that incredible glaze from your plate.
Drinks
- A Bold Zinfandel or Malbec — The jammy, dark fruit notes in these red wines stand up beautifully to the savory, smoky-sweet flavors of the glazed meatloaf without overpowering it.
- A Classic Old Fashioned — Why not lean into the bourbon theme? The bitters and orange notes in the cocktail will complement the flavors in the glaze wonderfully.
- Sparkling Apple Cider — A non-alcoholic option that brings a touch of sweetness and effervescence, which helps cut through the richness of the dish perfectly.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced apples and cool, creamy ice cream continue the homey, comforting theme and provide a delightful, not-too-heavy finish.
- Dark Chocolate Bourbon Pecan Pie — An indulgent choice that echoes the bourbon flavor in a decadent, nutty, and chocolatey form. It’s a celebration-worthy ending.
- Simple Vanilla Panna Cotta with a Berry Compote — Its light, silky texture and bright, fruity topping offer a clean, refreshing contrast after the hearty main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously or for too long, the proteins become tightly bound, resulting in a dense, tough, almost sausage-like texture instead of a tender, loose crumb.
- Mistake: Skipping the rest time. I’ve messed this up before too, and you end up with a beautiful meatloaf that falls apart and a pool of juices on your plate. Letting it rest allows the fibers to relax and reabsorb the moisture.
- Mistake: Using lean ground beef. Fat equals flavor and moisture. If you use a very lean grind like 90/10 or 93/7, your meatloaf is much more likely to turn out dry and lacking in that rich, savory quality.
- Mistake: Adding the glaze too early. If you put the sugary glaze on at the very beginning, it has a high chance of burning in the long cooking time, giving you a bitter, blackened crust instead of a sweet, sticky one.
Expert Tips
- Tip: Freeform your loaf for more glaze. Instead of using a loaf pan, shape the mixture into a loaf directly on a parchment-lined baking sheet. This exposes more surface area to the oven’s heat and allows you to glaze the entire loaf, maximizing that caramelized crust.
- Tip: Grate a cold onion instead of dicing. If you want to avoid any potential textural issue with onion pieces, pop a peeled onion in the freezer for 15 minutes, then grate it on the large holes of a box grater. You’ll get all the flavor seamlessly distributed throughout.
- Tip: Add a splash of glaze to your pan drippings. After you pour off the excess fat, there will be some tasty browned bits left. Add a tablespoon of water or the reserved glaze and scrape them up to make an instant, flavorful au jus for drizzling.
- Tip: Make a mini test patty. Before you commit to baking the whole loaf, pan-fry a small spoonful of the mixture. You can taste it and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
FAQs
Can I make this meatloaf without bourbon?
Absolutely! The bourbon adds a wonderful depth, but you can substitute it with an equal amount of apple juice or beef broth. You’ll still get a delicious sweet and tangy glaze, it just won’t have that specific oaky, warm note that bourbon provides. A teaspoon of vanilla extract added to the substitute can mimic some of that complexity.
Can I prepare Bourbon Glazed Meatloaf ahead of time?
You sure can. You can assemble the raw meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before it goes in the oven. The glaze is best made fresh, but it can also be made a day ahead and gently reheated.
What’s the best way to store and reheat leftovers?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in a 160°C oven, covered with foil, until warmed through. This keeps it from drying out. You can use a microwave, but it may make the texture a bit rubbery.
Can I freeze this meatloaf?
Yes, both cooked and uncooked meatloaf freeze well. For uncooked, wrap the shaped loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator before baking. For cooked, let it cool completely, slice, and freeze the slices on a parchment-lined tray before transferring to a freezer bag. Reheat from frozen in a low oven.
Why did my glaze not get sticky and caramelized?
This usually happens if the glaze was too thin or applied too late. Make sure you simmer your glaze until it visibly thickens. Also, applying it for the last 25-35 minutes of baking gives it enough time to set and caramelize without burning. If it still seems thin, you can pop the meatloaf under the broiler for the last minute or two—watch it like a hawk!
Bourbon Glazed Meatloaf
Make the best Bourbon Glazed Meatloaf with a sticky, caramelized crust and juicy interior. This easy recipe elevates comfort food. Get the recipe now!
Ingredients
For the Meatloaf
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
450 g ground beef (80/20 blend is ideal)
-
450 g ground pork
-
100 g panko breadcrumbs
-
120 ml whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1.5 tsp kosher salt
-
0.5 tsp freshly ground black pepper
-
2 tbsp fresh parsley (finely chopped)
For the Bourbon Glaze
-
120 ml ketchup
-
60 ml bourbon
-
50 g dark brown sugar (packed)
-
1 tbsp apple cider vinegar
-
1 tbsp soy sauce
-
0.5 tsp garlic powder
Instructions
-
Heat the olive oil in a medium skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant. Scrape this mixture into a small bowl and let it cool completely.01
-
In your large mixing bowl, combine the panko breadcrumbs and the whole milk. Stir it together with a fork and then just let it sit for about 5 minutes.02
-
To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and fresh parsley. Use your hands to mix everything together just until all the ingredients are combined.03
-
Preheat your oven to 175°C. Gently press the meat mixture into your ungreased 9x5-inch loaf pan. Place it in the preheated oven and bake for 30 minutes.04
-
While the meatloaf has its first bake, combine all the glaze ingredients—ketchup, bourbon, brown sugar, apple cider vinegar, soy sauce, and garlic powder—in a small saucepan. Whisk them together and bring to a simmer over medium heat. Let it bubble gently for 3-4 minutes, stirring often, until it thickens slightly.05
-
After the initial 30 minutes, carefully remove the meatloaf from the oven. Pour off any excess fat that has accumulated in the loaf pan. Using a spoon or a pastry brush, generously slather about two-thirds of the warm bourbon glaze all over the top and sides of the meatloaf. Return it to the oven and bake for another 25-35 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part reads 70°C.06
-
Once out of the oven, transfer the meatloaf (in its pan) to a wire rack. Let it rest for a full 10-15 minutes. Warm up the remaining glaze to serve on the side.07
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