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Bourbon Glaze Meatloaf

Sweet meets savory in this Bourbon Glaze Meatloaf, featuring a hearty blend of ground beef and a glossy, flavorful bourbon glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.