Bourbon & Peach Glazed Meatloaf

Serves 8

 

Ingredients: 

1 pound ground beef

1 pound ground pork

 (Options: you can use 2 pounds of beef, or 2 lbs of ground Turkey)

1 egg, beaten

1/2 cup fresh bread crumbs (you can also use dried)

1/2 cup minced yellow onion

1 teaspoon salt

lots of fresh cracked pepper 

Bourbon Glaze

1 cup fruit jam or preserves-such as apricot or cherry- I preferred Peach.

1/4 cup dark brown sugar

1 tablespoon hot chili sauce, or Sriracha (use more for a more spicy flavor)

1/2 cup bourbon ( or any kind of whiskey or cognac- note the alcohol will burn off in the cooking process)

1/2 cup of your favorite barbecue sauce

1/4 cup water

Methods: Set oven to 350F

 Bourbon Glaze

-To make the sauce and glaze: put all the glaze ingredients in a sauce pan and stir to combine.

-Bring to a boil; than lower the heat and simmer/boil gently, uncovered, for about 10 minutes or until thickened

-If you used a chunky jam you might want to puree the glaze. 

-Set glaze aside.

Meatloaf 

- In a large mixing bowl Break you choice of ground meat into small pieces.

-Add the beaten egg, breadcrumbs, onion and salt and pepper to the bowl. Using you fingers mix thoroughly  all the ingredients without over doing it.

-Form the meat into a loaf, not too tall or too wide.

-Line your baking sheet with foil, and set a wire rack on it if you have one. If you don't have a rack, place loaf directly on the foil (Reynolds has a not stick foil)

-Using a pastry brush, spread a layer of glaze all over the meatloaf, top and sides.

-Place in the middle of the preheated oven for about 60 minutes. After 30 minutes, baste the meatloaf with another layer of glaze; return to the over. The meatloaf is done when a thermometer inserted in the center reads 160 degrees F.

-Remove the meat and let it rest for a least 5 minutes before slicing and serving.

-Heat up the glaze, and serve it on the side.

 

Enjoy, Chef Ed