Bourbon BBQ Meatloaf
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 medium red or yellow onion, roughly chopped
1 medium carrot, roughly chopped
1 stalk celery, roughly chopped
1/4 red bell pepper, roughly chopped
3 cloves garlic
2 pounds ground beef
1 tablespoon Worcestershire sauce
2 large eggs
1 cup breadcrumbs
1/4 cup fresh parsley, minced
2 teaspoons salt
1 cup BBQ sauce, homemade or store-bought
1/4 cup bourbon
1 tablespoon brown sugar
1 tablespoon honey
Directions
Preheat oven to 350 degrees F.
Add chopped onion, carrot, celery, red pepper, and garlic to a food processor and pulse until minced. Transfer the veggies to a large skillet with olive oil.
Cook over medium heat for 5 to 6 minutes until veggies are soft and most of the liquid has cooked out of them.
Let veggies cool briefly before combining with meatloaf ingredients.
Add the cooked vegetables to a large bowl with all the other meatloaf ingredients and mix well with your hands. Then press the mixture in a 9x5 loaf pan.
Bake the meatloaf at 350 degrees F for 60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees F.
Add glaze ingredients to a small saucepan and bring to a simmer over low heat. Simmer for 4 to 5 minutes until mixture forms big bubbles and is thick enough to coat the back of a spatula or spoon. It will continue to thicken as it cools.
When the meatloaf has about five minutes left of baking, add 1/4 cup of glaze to the top of the meatloaf and let it finish cooking.
Let the loaf cool in the pan for 5 minutes, then unmold and serve . Serve the rest of the glaze on the side for people to drizzle onto their slices.
Leftovers can be kept in the fridge for a few days. If you want to freeze this meatloaf, I recommend slicing it and freezing individually wrapped slices, rather than freezing the entire loaf, which will be difficult to defrost later. Reheat slices in a medium-heat skillet with a drizzle of oil until warmed through, 4 to 5 minutes.