Bourbon Glaze Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Mixture
01 -
2 lbs ground beef
02 -
1 cup plain bread crumbs
03 -
½ cup milk
04 -
2 eggs
05 -
1 cup onions, diced
06 -
1 cup bell pepper, diced
07 -
1 jalapeño, diced
08 -
1 tablespoon onion powder
09 -
1 tablespoon garlic powder
10 -
1 tablespoon all purpose seasoning (Tony's brand)
11 -
2 tablespoon Worcestershire sauce
12 -
¼ teaspoon salt and pepper
13 -
1 cup cheddar and Monterey Jack cheese
→ Bourbon Glaze
14 -
1 cup apricot jam
15 -
¼ cup dark brown sugar
16 -
1 tablespoon sriracha
17 -
½ cup bourbon
18 -
½ cup BBQ sauce
19 -
¼ cup water
# Instructions:
01 -
Start with your ground beef. Add the bread crumbs, eggs, bell pepper, jalapeno, onions, onion powder, garlic powder, all purpose seasoning, milk, Worcestershire sauce, salt and pepper. Mix them together.
02 -
In a pot, add the apricot jam (make sure your fire is on low at the time), dark brown sugar, sriracha, bourbon, barbecue sauce, and ¼ cup of water. Mix and cook it down until you reach a smooth consistency and bring to a boil.
03 -
Start building half of your meatloaf on a tray lined with foil. Once assembled, fill it with cheese and add the rest of the meatloaf on top. Start building your "little mountain" and shape it down.
04 -
Spread a layer of the bourbon glaze over the meatloaf and bake at 350°F for about 60 minutes uncovered, or until a thermometer inserted in the center reads 155°F. Baste another layer of sauce on the meat halfway through the cooking.
05 -
If the meatloaf has not reached its temperature after 60 minutes, then place a single layer of foil and continue baking for another 15 minutes covered.
06 -
Allow it to rest for 30 minutes before cutting and enjoy!
# Notes:
01 -
The cheese filling creates a delicious surprise in the center of the meatloaf.
02 -
Resting the meatloaf is important for the juices to redistribute and for easier slicing.
03 -
The meatloaf will continue to cook as it rests, reaching a safe final temperature.