Meatloaf

Introduction

The kitchen smelled like caramel and sizzling onions—warm, nostalgic, the kind of smell that makes you slow down. Today I’m sharing my Bourbon Glaze Meatloaf Recipe, a dish I’ve made for years that always brings the house together. This always takes me back to Sunday dinners. Also, if you want a sweet finish afterward, you might enjoy this banana pudding for dessert.

Why You’ll Love This

• Sweet meets savory: apricot jam and bourbon balance beef.
• Family-friendly: kids tend to love the mild spice.
• Budget-wise: simple pantry staples make a hearty meal.
• Make-ahead friendly: assemble the loaf the night before.

Also, if you like comforting mains, try the Italian stuffed shells for another cozy dinner.

Quick Recipe Snapshot

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 55–65 minutes
• Total time: 1 hour 20 minutes (including resting)
• Skill level: Easy
• Taste: sweet + smoky + lightly spicy

Warm confidence: follow the steps and watch the glaze turn glossy and sticky, sealing in juices. For more recipe ideas, check my all recipes collection.

Ingredients You’ll Need

• 2 lbs ground beef
• 1 cup plain bread crumbs
• ½ cup milk
• 2 eggs
• 1 cup onions (diced)
• 1 cup bell pepper (diced)
• 1 jalapeño (diced)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp all purpose seasoning (Tony’s brand)
• 2 tbsp Worcestershire sauce
• 1/4 tsp salt and pepper
• 1 cup cheddar and Monterey Jack cheese
• 1 cup apricot jam
• ¼ cup dark brown sugar
• 1 tbsp sriracha
• ½ cup bourbon
• ½ cup BBQ sauce
• ¼ cup water

Chef notes:

• Use room-temp eggs for even mixing.
• Fresh onions = brighter flavor.
• Mild jalapeño for heat control.
• Grated cheese melts evenly.

How to Make It

1. First, place the ground beef in a large bowl. Add bread crumbs, eggs, bell pepper, jalapeño, onions, onion powder, garlic powder, all-purpose seasoning, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined; avoid overworking.
2. Then, fold in the cheddar and Monterey Jack cheese so you get pockets of melty goodness.
3. Next, shape the mix into a loaf on a rimmed baking sheet or in a loaf pan. Pat the top smooth; this helps the glaze cling.
4. Meanwhile, whisk bourbon sauce: combine apricot jam, dark brown sugar, sriracha, bourbon, BBQ sauce, and water in a small saucepan. Bring to a gentle simmer, stirring until glossy and slightly thickened—about 4 minutes. You’ll smell the bourbon caramelizing.
5. Then, spoon half the glaze over the loaf, spreading to coat the top. Roast at 375°F (190°C) for 35–40 minutes until the edges brown.
6. Next, brush with remaining glaze and bake another 10–15 minutes. The internal temp should read 160°F (71°C). Look for golden edges and a sticky, shiny top.
7. Finally, let the meatloaf rest 10 minutes before slicing so it holds together and the juices redistribute. Serve with an extra drizzle of glaze.

For similar family dinners, I often slot this into my dinner family meals rotation.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mix the glaze while the loaf roasts so it’s ready to spoon on.
2. Common mistake + fix: Overmixing makes the loaf dense; mix until ingredients just combine.
3. Simple variation: Swap sriracha for chipotle in adobo for smoky heat.

Serving Ideas

• Weeknight dinner: slices with mashed potatoes and green beans.
• Casual brunch: thick slices on toasted bread with a fried egg.
• Holiday comfort: pair with roasted carrots and a simple salad.
• Game day: cut into squares and serve with toothpicks.
  Garnish with chopped parsley or extra jalapeño slices for brightness, and try lighter sides to balance the glaze.

Also consider a breakfast twist with the leftovers—see my breakfast & snacks ideas for inspiration.

Storing & Leftovers

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap tightly; freeze slices up to 3 months.
• Reheat: Warm in a 300°F (150°C) oven covered with foil to keep moist.
  Leftover idea: Make a hearty sandwich with mustard, pickles, and extra glaze.

Bourbon Glaze Meatloaf

Sweet meets savory in this Bourbon Glaze Meatloaf, featuring a hearty blend of ground beef and a glossy, flavorful bourbon glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Meatloaf mixture

• 2 lbs ground beef
• 1 cup plain bread crumbs
• ½ cup milk
• 2 pcs eggs Use room-temp for even mixing
• 1 cup onions (diced) Fresh onions for brighter flavor
• 1 cup bell pepper (diced)
• 1 pcs jalapeño (diced) Use mild for heat control
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp all purpose seasoning (Tony’s brand)
• 2 tbsp Worcestershire sauce
• ¼ tsp salt and pepper
• 1 cup cheddar and Monterey Jack cheese Grated cheese melts evenly

Bourbon glaze

• 1 cup apricot jam
• ¼ cup dark brown sugar
• 1 tbsp sriracha Can substitute with chipotle for smoky heat
• ½ cup bourbon
• ½ cup BBQ sauce
• ¼ cup water

Method

 

Preparation

1. Place the ground beef in a large bowl.
2. Add bread crumbs, eggs, bell pepper, jalapeño, onions, onion powder, garlic powder, all-purpose seasoning, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined; avoid overworking.
3. Fold in the cheddar and Monterey Jack cheese.
4. Shape the mixture into a loaf on a rimmed baking sheet or in a loaf pan. Pat the top smooth.

Making the glaze

1. Whisk the bourbon glaze: Combine apricot jam, dark brown sugar, sriracha, bourbon, BBQ sauce, and water in a small saucepan.
2. Bring to a gentle simmer, stirring until glossy and slightly thickened—about 4 minutes.

Baking

1. Spoon half the glaze over the loaf, spreading to coat the top.
2. Roast at 375°F (190°C) for 35–40 minutes until the edges brown.
3. Brush with remaining glaze and bake another 10–15 minutes. Ensure that the internal temp reads 160°F (71°C).
4. Let the meatloaf rest 10 minutes before slicing.
5. Serve with an extra drizzle of glaze.

Notes

For a hearty sandwich, use leftovers with mustard, pickles, and extra glaze. Store the meatloaf covered in the fridge for up to 4 days or freeze slices for up to 3 months. Reheat in a 300°F (150°C) oven covered with foil.

FAQs

Q: Can I make this ahead?
A: Yes—form the loaf, cover, and refrigerate up to 24 hours. Glaze and bake when ready.

Q: What can I swap for bourbon?
A: Use strong apple cider or beef stock for depth, but note the flavor changes slightly.

Q: How do I know it’s done?
A: Use an instant-read thermometer; 160°F (71°C) signals safe, juicy meat. Also, the glaze should be glossy and slightly set. This Bourbon Glaze Meatloaf Recipe is easy to time.

Q: Can I freeze it?
A: Yes—freeze cooked slices or the unbaked loaf (tight wrap). Thaw overnight before reheating or baking.

Final Thoughts

I love this loaf because it’s honest food—simple to make, full of flavor, and perfect for feeding a crowd or saving for lunches. So, roll up your sleeves, enjoy the scent of that glaze bubbling, and tweak the heat to your family’s taste; you’ll get it dialed in after one try. This is my go-to comfort centerpiece: Bourbon Glaze Meatloaf Recipe.

Conclusion

For another take on a sweet-and-savory finish, see this version at The Best Bourbon Glaze Meatloaf – Let’s Eat Cuisine, which highlights a slightly different glaze technique. Also, compare notes with a classic family favorite at Bourbon Glazed Meatloaf – The View from Great Island.