Bourbon Glazed Meatloaf
Description
Once you make this delicious meatloaf with the sauce, you will never make another. The meat itself is pretty basic and the sauce is a combination of sweet and sour.
Ingredients
1 lb. lean ground beef or sirloin
1 lb. ground pork or Tennessee Pride sausage
1-2 eggs, beaten
1/2 c. breadcrumbs or crushed croutons
1/2 large onion, peeled and grated or minced
1 t. salt
1/2 t. freshly ground black pepper, or to taste
1/4 t. cayenne pepper
1/2 t. chili powder
1 t. garlic powder
1/2 t. dried thyme
Bourbon glaze:
1 c. fruit jam or preserves, like apricot or cherry
1/4 cup dark or regular brown sugar
1/2 cup bourbon or Tennessee Whiskey
1/2 cup of your favorite barbecue sauce
1-2 dashes Worcestershire Sauce
1/4 t. freshly ground black pepper
1/4 t. cumin
1/4 cup water
Directions
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Preheat oven to 350 degrees.
Sauce:
Place all the ingredients in a saucepan; stir to combine. Bring to a boil, lower the heat and simmer/boil gently, uncovered, for about 10 minutes until thickened. If a chunky jam was used, use an immersion blender to puree the glaze.
Meat:
Put the meats in a large mixing bowl, breaking them apart into small pieces as you add them. Add the eggs, breadcrumbs, onion, salt and pepper and remaining ingredients to the bowl. Mix everything well without over doing it.
Form the meat into one or 2 loaves. Place into loaf pans, a baking sheet or rack that has been lined with aluminum foil to catch the drips from the glaze.
Spread glaze all over the loaves and bake about 60 minutes, or until a thermometer inserted in the center reads 160 degrees. Baste another layer of sauce on the meat halfway through the cooking.
Remove the meat and let it rest for a few minutes before slicing. Put on another coat of warmed up glaze just before serving. Serve extra sauce on the side.