Bourbon Peppercorn Glazed Meatloaf is a tender and juicy meatloaf drizzled in a savory barbeque bourbon whisky glaze. A few extra steps that will produce an unforgettable meatloaf. Good and good equals OMG!
I am always looking for a way to make meatloaf sexy, but it’s not possible. It’s meatloaf. From its earliest conception there really wasn’t anything sexy about meatloaf. It has been around since the fifth century in medieval Europe. It stated as a Mediterranean dish of finely diced meat scraps congealed with fruits, nuts, and seasonings. If that doesn’t say greasy hair and sweatpants, I don’t know what does.
A culinary scrap heap it became a way to use up vegetables, stretch protein, and clean out the icebox during war ravaged days and the great depression. Today it is a culinary classic all its own and has seen a revival thanks to the farm-to-table evolution. It may not be sexy, but it connects us to our past. It is enduring, sentimental, a quintessential comfort food, and it’s tasty.
Do I need to mince the vegetables?
You do not have to mince the vegetables, but I sure would. Mincing your veggies and giving them a quick sauté before mixing them into the meatloaf is the secret to tender meatloaf. Meatloaf dries out when it reaches the higher temperatures it needs to cook through thoroughly. The minced vegetables slowly release moisture during the cooking process and disappear into the meat. No one will even know they are there. Oh, but that loaf! It will be juicy, tender, and melt-in-your-mouth delicious.
More than a pretty face!
There is no doubt that the loaf is the star in meatloaf but adding a glaze not only dresses the meatloaf up it provides additional flavoring and protects the top of the loaf from drying out. This bourbon peppercorn glaze is rich and packs a beautiful punch. I use a colorful medley of black, red, and green peppercorns and a generous splash of bourbon to make it more intriguing.
Bourbon Peppercorn Glazed Meatloaf
- 2 tablespoons olive oil
- 1 medium onion roughly chopped
- 1 medium carrot roughly chopped
- 1 stalk celery roughly chopped
- 1/4 red bell pepper roughly chopped
- 3 cloves garlic
- 1½ pounds ground beef
- 1/2 pound chorizo
- 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
- 1/4 cup bourbon
- 1 tablespoon brown sugar
- 1 tablespoon honey
- Freshly grind peppercorn to taste (about 1/2 – 1 teaspoon)
- Preheat oven to 375°F.
- Place the onion, carrot, celery, red pepper, and garlic into a food processor and pulse until minced.
- In a skillet heat the olive oil to shimmering. Add the minced vegetables and cook over medium heat for 5 – 6 minutes, or until the vegetables ae soft. Let cool.
- In a medium bowl add the ground beef, chorizo, cooled veggies, Worcestershire sauce, eggs, breadcrumbs, parsley, and salt. Using your hands, mix well.
- Press meat mixture into 6 ramekins. Bake for 18-20 minutes.
- Meanwhile, Add the glaze ingredients to a small saucepan and bring to a simmer over low heat. Simmer for 4 to 5 minutes or until the glaze is thick enough to coat the back of a spatula or spoon. It will continue to thicken as it cools.
- After the 20 minutes of baking time, divide and drizzle the meatloaf with the glaze mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°.
- Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer container; close and freeze for up to 3 months.