Bourbon Glazed Meatloaf
A delightful twist on classic meatloaf, featuring lean ground beef, savory vegetables, and a sweet bourbon glaze.
Ingredients
Meatloaf
- 2 large eggs Beaten
- 1/2 cup unsalted chicken broth
- 1 cup panko (Japanese-style breadcrumbs)
- 1 tbsp olive oil For sautéing
- 1 tbsp minced garlic
- 3/4 cup minced yellow onion
- 1/2 cup chopped celery
- 2 lb lean ground beef
- 2 oz grated Parmesan Adds flavor and moisture
- 2 tbsp tomato paste
- 1 tbsp chopped parsley
- 2 tsp soy sauce
- 1 1/2 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp thyme
Glaze
- 1/3 cup maple syrup
- 1/4 cup tomato paste
- 1 tbsp apple cider vinegar
- 1/2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Preparation
- In a medium bowl, whisk together the eggs and chicken broth. Then, add the panko and allow it to soak up the liquid.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic, yellow onion, and chopped celery. Sauté until softened, about 5-7 minutes. Remove from heat and let cool slightly.
Mixing
- In a large mixing bowl, combine the soaked panko, lean ground beef, grated Parmesan, softened vegetable mixture, tomato paste, chopped parsley, soy sauce, Worcestershire sauce, paprika, salt, pepper, and thyme. Mix until well combined.
Cooking
- Shape the mixture into a loaf and place it in your slow cooker. Cover and cook on low for approximately 3 hours or until the internal temperature reaches 160°F.
- Prepare the glaze in a small bowl by mixing the maple syrup, tomato paste, apple cider vinegar, Worcestershire sauce, salt, and pepper.
- Once the meatloaf is fully cooked, carefully spread the glaze over the top, cover again, and let it cook for an additional 15-30 minutes.
Notes
Let the panko soak adequately to ensure moisture retention in the meatloaf. Avoid over-mixing the meat mixture to prevent a dense texture. Using a meat thermometer ensures the meatloaf is cooked perfectly.