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Flavorful Brown Sugar Bourbon Glazed Meatloaf with Caramelized Onion Ketchup

brown sugar bourbon glazed meatloaf - featured image
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A rich and moist meatloaf glazed with a sweet bourbon and brown sugar sauce, served with a unique caramelized onion ketchup that adds depth and sweetness. Perfect for a comforting dinner or impressing guests.

Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio recommended)
  • 1/2 lb ground pork
  • 1 cup breadcrumbs (preferably plain panko)
  • 1/2 cup whole milk
  • 1 large egg, beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)
  • For the Brown Sugar Bourbon Glaze:
  • 1/2 cup brown sugar, packed
  • 1/4 cup bourbon whiskey
  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • For the Caramelized Onion Ketchup:
  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • Salt and pepper to taste

Instructions

  1. Prepare the caramelized onion ketchup: Heat olive oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Stir occasionally and cook until onions are golden brown, about 20 minutes.
  2. Stir in ketchup, apple cider vinegar, brown sugar, salt, and pepper. Simmer for 5 minutes, then remove from heat and set aside.
  3. Preheat oven to 350°F (175°C).
  4. In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, beaten egg, chopped onion, minced garlic, Worcestershire sauce, salt, pepper, and smoked paprika. Mix gently until just combined.
  5. Shape the mixture into a loaf and place in a greased 9×5 inch loaf pan or shape on a lined baking sheet. Pat the top smooth.
  6. Make the bourbon glaze by whisking together brown sugar, bourbon, ketchup, and Dijon mustard until smooth.
  7. Brush about two-thirds of the glaze evenly over the meatloaf, reserving the rest for later.
  8. Bake the meatloaf for 45 minutes. Halfway through baking (around 22 minutes), brush the remaining glaze on top.
  9. Check that the internal temperature reaches 160°F (71°C).
  10. Remove from oven and let rest for 10 minutes before slicing.
  11. Serve meatloaf slices with caramelized onion ketchup spooned over or on the side.

Notes

Do not overmix the meat mixture to keep the meatloaf tender. Rest the meatloaf after baking to retain juices. Use a meat thermometer to ensure internal temperature reaches 160°F. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, substitute milk with unsweetened almond or oat milk. The bourbon flavor mostly cooks off during baking, leaving a warm, complex taste.

Nutrition

Keywords: meatloaf, bourbon glaze, brown sugar, caramelized onion ketchup, comfort food, dinner, easy recipe, savory, sweet-savory

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