Here’s a new riff on classic bourbon BBQ glazed meatloaf! The secret to tender meatloaf? Chop up your veggies and give them a quick stir-fry before tossing them into the meatloaf. You will love it!
Meatloaf has come a long way since I was a child. Turns out you can put other things in it than just beef (veggies help!) and you can top it with other things than just ketchup. If only our parents had known. . .
This Bourbon BBQ Meatloaf takes all the modern day meatloaf tips and tricks and delivers it all.
The secret of tender meatloaf
Meatloaf has a technical problem. Ground beef tends to dry out at higher temperatures, but you also have to cook a meatloaf for a long time because it’s so thick and takes a while to cook through. That means a lot of meatloaf versions end up just sad dry cubes.
The solution to dried meatloaf isn’t to add sauce, it’s veggies! As they get hot, they release moisture and keep the texture of the meatloaf moist.
Make sure to puree or chop your veggies until very finely diced, then quickly sear before adding to the meatloaf mixture. They should almost disappear into the meatloaf as they cook; You’ll hardly notice they’re there. This will keep your meatloaf moist and make it stick together! (If you just chop and stir in veggies, your meatloaf will be difficult to manage and fall apart.)
Yes, chopping and cooking your veggies will take more time, but the results are worth the extra work! Adding the sautéed veggies to the mix, along with a thickener and fat, will make your meatloaf juicy and tender!
Glazed and not confused
Some recipes call for you to pour some ketchup on your meatloaf and call it good. I’m actually quite fond of this classic meatloaf technique, but sometimes a change is nice and this Bourbon BBQ Glaze is the change I need.
While the meatloaf is baking, I recommend simmering the glaze on the stovetop for a few minutes, until reduced enough to coat the back of a spoon. Then let cool slightly and it will thicken into a nice sauce.
I add some to the meatloaf towards the end of baking, but also reserve some to drizzle onto individual pieces. It definitely takes this meatloaf to another level!
How to store and freeze meatloaf
I don’t really believe in freezing meatloaf. It keeps for a few days in the fridge and is fine even cold (meatloaf sandwiches!), but if you try to freeze the whole bread it just turns into a huge block and is difficult to thaw.
If you really want or need to freeze this meatloaf, slice it up and wrap each slice individually before freezing. Thaw the slices in the fridge overnight, then reheat either in the microwave for 1 minute on high or (my preference) in a skillet over medium-high heat with a drizzle of oil until warmed through, 4 to 5 minutes.
Or, if you’re looking for an easy-to-freeze meatloaf option, check out my Meatloaf Bites recipe, which freezes way better than a full loaf!
Looking for more great meatloaf recipes?
- Great meatloaf with spinach and feta
- turkey meatloaf
- Moroccan Meatloaf
- Tuscan Meatloaf with Mushroom Sauce
- Classic meatloaf
BBQ Meatloaf
ingredients
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1 Middle red or yellow onionroughly chopped
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1 Middle carrotroughly chopped
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1 stem celeryroughly chopped
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1/4 pepper Red pepperroughly chopped
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3 cloves garlic
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2 tablespoon olive oil
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2 lb ground beef (90/10 mix)
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1 tablespoon Worcester sauce
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2 big eggs
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1 Cup breadcrumbs
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1/4 Cup fresh parsleychopped
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2 teaspoon kosher Salt
For the Bourbon BBQ Glaze:
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1 Cup barbecue saucehomemade or store bought (I like Stubb’s)
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1/4 Cup bourbon
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1 tablespoon Brown sugar
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1 tablespoon honey
special equipment
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food processor
method
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Preheat the oven:
Preheat oven to 350°F.
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Cook Vegetables:
Place chopped onion, carrot, celery, red pepper and garlic in a food processor and chop. Transfer the vegetables to a large pan with olive oil.
Cook over medium-high heat until vegetables are tender and most of the liquid has evaporated, 5 to 6 minutes.
Allow the veggies to cool briefly before combining with the meatloaf ingredients. The cooler the mix, the easier it is to handle; Also, if it’s too hot, you might accidentally end up with scrambled eggs when you add the eggs!
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Mix and shape the meatloaf:
In a large bowl, combine the cooked vegetables with the ground beef, Worcestershire sauce, eggs, breadcrumbs, parsley, and salt and mix well with your hands. Then press the mixture into a 9×5 loaf pan.
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Bake Meatloaf:
Bake the meatloaf at 350°F for 60 minutes or until the internal temperature of the meatloaf reaches 160°F.
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Make the glaze while the meatloaf is baking:
Place BBQ sauce, bourbon, brown sugar and honey in a small saucepan and bring to a simmer over low heat. Simmer for 4 to 5 minutes, until the mixture forms large bubbles and is thick enough to coat the back of a spatula or spoon. It will continue to thicken as it cools.
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Glaze meatloaf:
When the meatloaf has about five minutes left to cook, add 1/4 cup glaze to the top of the meatloaf and allow to finish cooking.
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Surcharge:
Let loaf cool in pan for 5 minutes, then remove from pan and serve (or serve out of pan). Serve the rest of the icing on the side for people to drizzle on their slices.
Leftovers can be kept in the fridge for a few days. If you want to freeze this meatloaf, I recommend slicing it up and freezing individually wrapped slices rather than freezing the whole loaf, which is difficult to thaw later. Heat the slices in a skillet over medium-high heat with a drizzle of oil, until warmed through, 4 to 5 minutes.
| nutritional information (per serving) | |
|---|---|
| 686 | calories |
| 34g | Fat |
| 43g | carbohydrates |
| 46g | protein |
