Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg (beaten)
  • 1/2 cup fresh breadcrumbs (you can also use dried)
  • 1/2 yellow onion (peeled and minced)
  • 1 tsp salt
  • lots of fresh cracked pepper
  • 1 cup fruit jam or preserves (I like to use apricot or cherry)
  • 1/4 cup dark brown sugar (use regular brown sugar if you don't have dark)
  • 1 Tbsp hot chili sauce or Sriracha (use more if you like things hotter)
  • 1/2 cup bourbon (or any kind of whiskey or cognac)
  • 1/2 cup of your favorite barbecue sauce
  • 1/4 cup water

Instruction

  • Set oven to 350F
  • To make the sauce, put all the ingredients in a sauce pan and stir to combine. Bring to a boil lower the heat and simmer/boil gently, uncovered, for about 10 minutes until thickened. If you used a chunky jam you may want to use an immersion blender to puree the glaze.
  • Put the meats in a large mixing bowl, breaking them apart into small pieces as you add them.
  • Add the egg, breadcrumbs, onion and salt and pepper to the bowl. Mix everything well with your fingertips. You want to thoroughly incorporate all the elements without over-doing it.
  • Form the meat into a loaf, not too tall and not too wide. You want it to cook evenly, so try to get it even from end to end.
  • You can set it directly in a pan or on a baking sheet, or set it on a rack if you have one. Whatever you do, be sure to line the pan with foil since the glaze will drip and make a mess.
  • Spread a layer of glaze all over the meatloaf and bake it for about 60 minutes, or until a thermometer inserted in the center reads 155F. (It will continue to cook as it rests.) Note: I baste another layer of sauce on the meat halfway through the cooking.
  • Remove the meat and let it rest for a few minutes before slicing. Slather on a final coat of glaze just before serving, (heat it up on the stove so it is hot) and serve extra sauce on the side.