Get ready to revolutionize your dinner game with the most mouth-watering, bourbon-infused meatloaf that will make your taste buds dance and your dinner guests swoon! This isn't your grandma's boring meatloaf - this is the Bourbon Bacon Meatloaf a la Kerry, a culinary masterpiece that combines the rich, smoky flavors of bacon with the bold kick of bourbon, transforming a classic comfort food into an extraordinary dining experience that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 lb bacon, chopped
- 1 cup breadcrumbs
- 1/2 cup bourbon
- 1/4 cup ketchup
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine the ground beef, chopped bacon, breadcrumbs, bourbon, ketchup, and egg. Mix thoroughly using your hands, ensuring all ingredients are evenly distributed.
- Season the mixture with salt and pepper, mixing gently to avoid overworking the meat, which can make the meatloaf tough.
- Transfer the meat mixture to the prepared baking sheet or loaf pan, shaping it into a compact loaf. Smooth the top with a spatula or your hands.
- Optional: Brush additional ketchup or bourbon on top of the meatloaf for extra flavor and moisture.
- Place the meatloaf in the preheated oven and bake for approximately 1 hour, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Slice into thick portions and serve hot, optionally garnished with fresh herbs or additional bourbon glaze.
Tips
- • For the most tender and flavorful meatloaf, use a mix of ground beef with a slightly higher fat content (80/20 blend) to keep the meat moist. • When mixing ingredients, use your hands but be gentle - overmixing can make the meatloaf tough and dense. • Use a meat thermometer to ensure the internal temperature reaches 160°F for food safety without overcooking. • Let the meatloaf rest after cooking to allow juices to redistribute, guaranteeing each slice is succulent and packed with flavor. • For an extra flavor boost, consider adding some caramelized onions or a splash of Worcestershire sauce to the mixture. • If you prefer a glossy finish, brush the top with a mixture of ketchup and bourbon during the last 15 minutes of baking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 30g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
