Meatloaf recipes are a dime a dozen… Until now!
We shake up the classic meatloaf by using lean ground beef to reduce saturated fat content. Quinoa takes the place of bread crumbs for an added boost of plant protein!
Oh, and did we mention the honey bourbon glaze drizzled atop?
Find out how to make meatloaf with bourbon glaze packed, along with nutritious and delicious serving ideas for the ultimate meal!
Meatloaf with Honey Bourbon Glaze Recipe
Yield: 8 servings
Nutrition per serving: 280 calories, 10 g fat, 27 g protein, 20 g total carb, 2 g fiber
Prep time: 10 minutes
Cook time: 50 minutes
Total time:60 minutes
• 2 lb lean ground beef (93/7 or leaner)
• 1 small onion, diced
• 1/2 cup carrots, grated
• 1 cup quinoa, cooked
• 2 eggs, whole
• 3 garlic cloves, minced
• 1 green bell pepper, finely diced
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp olive oil
• 1 cup ketchup
• 1/2 cup water
• 1 Tbsp brown sugar
• 1 Tbsp honey
• 1/4 cup bourbon
1. Preheat the oven to 350°F. In a large bowl, add beef, onion, carrot, cooked quinoa, egg, garlic, bell pepper, mustard, Worcestershire, salt, and pepper. Mix until all ingredients are evenly distributed and the mixture holds together.
2. Transfer to a greased meatloaf pan. If lacking a loaf pan, no problem! Simply add a grate to a baking dish to elevate the meatloaf and shape meat into a loaf. Bake for about 50 minutes or until the juices run clear.
3. While meatloaf is baking, make the honey bourbon glaze recipe by heating olive oil in a small saucepan over medium heat. Add water, brown sugar, honey, ketchup, and bourbon and whisk until all ingredients are combined and smooth. Reduce heat to low and allow to simmer, stirring occasionally until the consistency of a thick glaze.
4. After about 35 minutes of baking, brush the top of the meatloaf with the honey bourbon glaze. Continue baking for the additional 15 minutes.
5. Let the meatloaf cool about 10 minutes prior to slices and then drizzle with remaining honey bourbon glaze.
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