Here's a new riff on classic meatloaf with bourbon BBQ glaze! The secret to tender meatloaf? Mince your veggies and give them a quick sauté before mixing them into the meatloaf. You'll love it!
- 2 tablespoons olive oil
- 1 medium red or yellow onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1/4 red bell pepper, roughly chopped
- 3 cloves garlic
- 2 pounds ground beef (90/10 blend)
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup fresh parsley, minced
- 2 teaspoons salt
For the Bourbon BBQ Glaze:
- 1 cup BBQ sauce, homemade or store-bought (I like Stubb’s)
- 1/4 cup bourbon
- 1 tablespoon brown sugar
- 1 tablespoon honey
1 Preheat oven to 350°F.
2 Cook the vegetables: Add chopped onion, carrot, celery, red pepper, and garlic to a food processor and pulse until minced. Transfer the veggies to a large skillet with olive oil.
Cook over medium heat for 5 to 6 minutes until veggies are soft and most of the liquid has cooked out of them.
Let veggies cool briefly before combining with meatloaf ingredients. The cooler the mixture, the easier it will be to handle; plus, if it's too hot, you might accidentally end up with scrambled eggs when you add the eggs in!
3 Mix and shape the meatloaf: Add the cooked vegetables to a large bowl with all the other meatloaf ingredients and mix well with your hands. Then press the mixture in a 9x5 loaf pan.
4 Bake the meatloaf: Bake the meatloaf at 350°F for 60 minutes, or until the internal temperature of the meatloaf reaches 160°F.
5 Make the glaze while the meatloaf bakes: Add glaze ingredients to a small saucepan and bring to a simmer over low heat. Simmer for 4 to 5 minutes until mixture forms big bubbles and is thick enough to coat the back of a spatula or spoon. It will continue to thicken as it cools.
6 Glaze the meatloaf: When the meatloaf has about five minutes left of baking, add 1/4 cup of glaze to the top of the meatloaf and let it finish cooking.
7 Serve: Let the loaf cool in the pan for 5 minutes, then unmold and serve (or serve from the pan). Serve the rest of the glaze on the side for people to drizzle onto their slices.
Leftovers can be kept in the fridge for a few days. If you want to freeze this meatloaf, I recommend slicing it and freezing individually wrapped slices, rather than freezing the entire loaf, which will be difficult to defrost later. Reheat slices in a medium-heat skillet with a drizzle of oil until warmed through, 4 to 5 minutes.