Bourbon Heritage Month has had me looking for creative new ways to use bourbon in my cooking this month, and I decided that I was in the mood for meatloaf when I woke up this morning. I didn't know how I was going to tie the two together until I realized I could do a nice glaze with bourbon instead of the standard ketchup fair I grew up with.
The sweet and spicy notes are cut by the tartness of dried Michigan Tart Cherries I was able to pick up this afternoon. When served with a super creamy mashed potato this is Fat Boy comfort food.
The mashed potatoes are super simple, I just use plain greek yogurt instead of milk or sour cream, and dump in a cup of grated cheddar to melt while I'm mixing them. I hope you all enjoy this one, it got great review from the kiddos.
Bourbon-Cherry glazed Meatloaf
- 1 cup Bourbon
- 1/4 cup dried sour cherries
- 1/2 cup brown sugar
- 1/2 cup tomato sauce
- 1 Tbs Minced Garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 tsp Chili Paste
- 2 lbs Ground Beef (I use 85% Lean)
- 2 cups breadcrumbs
- 1 egg
- 1 onion, medium, diced finely
- 1 cup glaze (reserve balance)
- Add bourbon to sauce pan
- Add cherries and bring to rapid boil until condensed by half.
- Add remaining ingredients and remain at boil for 8-10 minutes to allow flavored to blend. Add salt and pepper to taste, then remove from heat and allow to cool.
- In large mixing bowl combine by hand ground beef, bread crumbs, egg, onion, and 1/2 of glaze.
- Fold mixture into large lightly oiled loaf pan
- Pour other 1/2 of glaze over the top
- Bake at 350° for 70-80 minutes, or until internal temp reads above 180°
- Allow meatloaf to rest in pan for 5-10 minutes. Gently remove from pan and slice.