Bourbon Glazed Meatloaf

June 23, 2015 By:
20 minutes
1 hour
It’s hard to resist a good meatloaf, either steaming hot from the oven with a side of mashed potatoes or served cold in a sandwich the next day--which is why I always make extra. In this dish, I don’t use a lot of seasoning, allowing the sausage to do the work and carry some of the flavor. That’s why I usually get a really spicy sausage at the butcher shop, but a pound of your favorite breakfast sausage will do the trick as well. If you’re saving some for sandwiches later, don’t slice until it’s thoroughly chilled. That way you can get nice, thin slices.



  1. Preheat oven to 350 degrees
  2. Reserve 1/4 cup of the chopped onion and chop even finer.
  3. Mix ground beef, sausage, egg, 1/2 cup chopped onion, currants and oatmeal by hand until thoroughly blended.
  4. Shape into loaf in shallow pan.
  5. Bake for 30 minutes, uncovered
  6. In a small amount of oil, sauté onion until golden brown. Add garlic near the end.
  7. Add bourbon.
  8. Reduce until onions caramelize.
  9. Add catsup, then stir in mustard and Worcestershire sauce.
  10. Reduce to a smooth, pasty consistency.
  11. When the meatloaf has baked for 30 minutes, smooth paste over top and bake another 30 minutes.
  12. Allow to stand 10 minutes before slicing and serving.