Bourbon Glaze Meatloaf

There are some dinners that just feel like home and meatloaf is one of them. It’s nostalgic, comforting, and dependable in the best way. But this bourbon glaze meatloaf? This one takes things just a little further.

It’s tender and juicy on the inside, rich and savory throughout, and finished with a glossy bourbon glaze that caramelizes beautifully in the oven. The glaze is sweet, slightly smoky, and just bold enough to make this feel like a grown-up version of the classic we all grew up eating.

This is the kind of meal you make when you want something hearty and comforting, but still a little special. The kind of dinner that makes the kitchen smell incredible, slices beautifully, and somehow tastes even better the next day.

Why You’ll Love This Bourbon Glaze Meatloaf

This recipe hits all the right notes:

• Ultra juicy and tender – No dry meatloaf here.

• Sticky, caramelized glaze – Sweet, savory, and irresistible.

• Easy to make – Simple ingredients, straightforward steps.

• Perfect comfort food – Cozy without being boring.

• Great leftovers – Honestly might be better the next day.

It’s classic meatloaf energy… just elevated.

Ingredients You’ll Need

For the Meatloaf

• ground beef (or beef/pork blend)

• onion

• garlic

• breadcrumbs

• milk

• eggs

• Worcestershire sauce

• salt

• black pepper

• smoked paprika

For the Bourbon Glaze

• ketchup

• brown sugar

• bourbon

• Worcestershire sauce

• Dijon mustard

• garlic powder

How to Make this Bourbon Glaze Meatloaf

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or baking dish.

2. Make the Meatloaf Mixture

In a large bowl, combine ground meat, onion, garlic, breadcrumbs, milk, eggs, Worcestershire sauce, salt, pepper, and smoked paprika.

Mix gently until just combined. Be careful not to overmix - this helps keep the meatloaf tender.

3. Shape the Meatloaf

Transfer the mixture to your prepared dish and gently shape into a loaf. Press lightly to even it out, but don’t pack it too tightly.

4. Make the Bourbon Glaze

In a small bowl, whisk together ketchup, brown sugar, bourbon, Worcestershire sauce, Dijon mustard, and garlic powder until smooth.

5. Glaze and Bake

Spread half of the glaze evenly over the top of the meatloaf.

Bake uncovered for 35 minutes, then remove from the oven and spread the remaining glaze over the top.

Return to the oven and bake for another 20–25 minutes, until the meatloaf is cooked through and the glaze is thick and glossy.

6. Rest Before Slicing

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps it hold together and keeps it juicy.

The Inspiration Behind This Recipe

I wanted a meatloaf that still felt familiar, but had a little extra depth and richness. Something that felt cozy enough for a weeknight, but special enough to serve when people come over.

The bourbon glaze does exactly that.

As it bakes, the glaze thickens and caramelizes, creating this glossy, sticky topping that locks in moisture and adds layers of flavor. You don’t get a strong alcohol taste - just warmth, sweetness, and a subtle smoky richness that pairs perfectly with the savory meatloaf underneath.

It’s comforting, bold, and incredibly satisfying.

Let’s Talk About What Makes This Meatloaf So Good

The Meat

A blend of ground beef (or beef and pork) keeps the meatloaf rich and tender. The fat content helps prevent dryness and adds flavor.

The Binder

Eggs, breadcrumbs, and milk work together to keep the meatloaf soft and sliceable. No crumbly texture here.

The Flavor Base

Onion, garlic, and seasoning give this meatloaf that classic savory backbone we all love.

The Bourbon Glaze

The star of the show. Sweet, tangy, and sticky, with just enough bourbon to add depth without overpowering the dish.

Tips for the Best Meatloaf Every Time

• Don’t overmix – This is the number one cause of dry meatloaf.

• Let it rest – Resting makes slicing much easier.

• Use a thermometer – Internal temp should reach 160°F.

• Extra glaze? Save a little for drizzling when serving.

Easy Variations

• No bourbon? Swap with apple juice or beef broth.

• Spicy kick: Add red pepper flakes to the glaze.

• Extra smoky: Use smoked ketchup or add liquid smoke.

• Veggie boost: Finely grated carrot or zucchini blends right in.

• Cheesy twist: Add shredded cheddar to the meat mixture.

What to Serve with Bourbon Glaze Meatloaf

This meatloaf pairs beautifully with:

• Creamy mashed potatoes

• Roasted green beans or carrots

• Buttered peas

• Simple side salad

• Mac and cheese (for full comfort mode)

How to Store & Reheat

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in the oven at 325°F or microwave with a splash of broth.

• Freeze: Wrap slices individually and freeze for up to 2 months.

Final Thoughts

This bourbon glaze meatloaf is cozy, comforting, and just a little indulgent - the kind of recipe that feels familiar but exciting at the same time. It’s proof that classic comfort food doesn’t need to be complicated to feel special.

If you’re looking for a meatloaf that’s juicy, flavorful, and finished with a glaze you’ll want to spoon straight from the pan… this one’s for you.

Looking for more dinner recipes? Try my popular recipes below:

• Red Thai Curry Salmon

• Ham and Bean Soup

• One-Pan Lemon Herb Salmon with Potatoes

• Classic Bolognese Pappardelle

• Spicy Fennel Sausage Pasta

• Creamy Chicken Ramen with Chili Oil

Yield: 6 servings

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Bourbon Glaze Meatloaf

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This Meatloaf is tender and juicy on the inside, rich and savory throughout, and finished with a glossy bourbon glaze that caramelizes beautifully in the oven. The glaze is sweet, slightly smoky, and just bold enough to make this feel like a grown-up version of the classic we all grew up eating.

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Ingredients

For the Meatloaf

• 1½ lbs ground beef (or beef/pork blend)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• ½ cup milk
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

For the Bourbon Glaze

• ½ cup ketchup
• ¼ cup brown sugar
• 2 tablespoons bourbon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or baking dish.
2. In a large bowl, combine ground meat, onion, garlic, breadcrumbs, milk, eggs, Worcestershire sauce, salt, pepper, and smoked paprika.
3. Mix gently until just combined. Be careful not to overmix - this helps keep the meatloaf tender.
4. Transfer the mixture to your prepared dish and gently shape into a loaf. Press lightly to even it out, but don’t pack it too tightly.
5. In a small bowl, whisk together ketchup, brown sugar, bourbon, Worcestershire sauce, Dijon mustard, and garlic powder until smooth.
6. Spread half of the glaze evenly over the top of the meatloaf.
7. Bake uncovered for 35 minutes, then remove from the oven and spread the remaining glaze over the top.
8. Return to the oven and bake for another 20–25 minutes, until the meatloaf is cooked through and the glaze is thick and glossy.
9. Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps it hold together and keeps it juicy.

Notes

Don’t overmix – This is the number one cause of dry meatloaf.

Let it rest – Resting makes slicing much easier.

Use a thermometer – Internal temp should reach 160°F.

Extra glaze? Save a little for drizzling when serving.

Nutrition Facts

Carbs

31 g

Cholesterol

138 mg

Fiber

1 g

Fat

26 g

Net carbs

30 g

Sat. Fat

10 g

Sodium

892 mg

Sugar

16 g

Protein

25 g

Calories

472

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.