January is always an interesting month! It’s post all the holiday festivities and the height of the winter doldrums. It’s usually pretty cold and dreary, so I find food a good way to add a little spark to the month is with a good warm meal. I decided to kick up the flavor for classic meatloaf by mixing some italian sausage meat to the usual ground beef and adding some additional flavors like grated pickle. That would have been enough, but then I added my rockin’ bourbon barbecue sauce with spectacular results! So jumpstart your New Year right out of the doldrums with this exciting twist on a classic dish!
From by the bay, wishing you rockin’ food memories!
Meatloaf with Bourbon Barbecue Sauce
Serves 4 to 6
11/2 pounds ground beef
1 pound sweet sausage meat, out of the casing
2 tablespoons shredded sour pickles ( using box grater)
1/2 cup breadcrumbs
1/2 cup ketchup
2 tablespoons shredded onion ( squeeze water out )
1/2 cup parsley, chopped
1/2 teaspoon fine sea salt
1 tablespoon worcestershire sauce
1 recipe bourbon barbecue sauce ( recipe follows)
Preheat oven to 350 degrees F. Line a sheet pan with aluminum foil and set aside. In a large mixing bowl add all the ingredients and mix well ( your hands work best here). Place on sheet pan and form into a rectangle shaped loaf approximately 7″ by 4″. Place in oven and bake for 35 minutes. Remove from oven and brush with about 1/2 cup of barbecue sauce. Bake another 30 minutes , remove from oven and cool before serving. Meatloaf can be served with the remaining barbecue sauce at room temperature or warmed.
Rockin Blue Bourbon Barbecue Sauce
Makes 1 cup
1 1/2 cups Jack Daniel’s Black Label or Bourbon
1 cup ketchup
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
4 tablespoons dark molasses
1/2 teaspoon hot sauce
Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame.
Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.