Meatloaf might seem kind of low- brow. But sometimes, its homey taste is just what you need. The addition of a little Bourbon to this meatloaf ratchets up the sophistication and lets you serve this humble dish to your company and your family.

If you don't want to add the Bourbon- use Red Wine. If you don't have that, use some Red Wine Vinegar.

This recipe is based loosely on a recipe I saw in the Wall Street Journal by the chef, Edward Lee.  It was part of a series called, Slow Food Fast, Satisfying and Seasonal Food in about 30 Minutes.

I love this series and often try the recipes.  But, I find I usually change or tweak the recipe a tad and then it becomes a Sursee Gal Favorite.

I have served this to my family and at parties and even though meatloaf seems so mundane and homey, think cafeteria lunch line, this one shines and I think you and your people will really enjoy it.  So let’s get started.

Ingredients

• 1 tablespoon butter

• 1 cup finely chopped onion

• 1/4 cup finely chopped celery

• 1 clove garlic, minced

• 3 oz bacon, cut into 1/4" pieces

• 1 cup diced mushrooms

• 1 pound ground beef

• 1/2 cup bread crumbs

• 1 egg

• 1/2 cup ketchup, divided use

• 2 tablespoons Bourbon

• 1 teaspoon Worcestershire Sauce

• 1 tablespoon Soy Sauce

• 1 tablespoon Brown Sugar

To make the meatloaf-

Preheat oven to 400 degrees

• Melt 1 tablespoon butter in a large skillet set over medium heat.

• Add onions, celery, garlic. Sauté until onions are translucent, about 3 minutes. stir in bacon and mushrooms and sauté until bacon lightly browns about 4 minutes.

• Transfer onion mixture to a large bowl and let cool slightly. Add ground beef, bread crumbs, egg, 1/4 cup ketchup, bourbon, and Worcestershire sauce. Season generously with salt and pepper.

• Mix everything together and shape into a loaf in a 9x13 dish. You are going to use your hands to pat into a loaf shape in the dish...

• Place meatloaf in the oven to bake.

Next prepare glaze.

In a small bowl mix remaining 1/4 cup ketchup with soy sauce and brown sugar until well combined.  

After meatloaf has baked about 6 minutes, remove from oven and brush glaze over top. 

Return pan to oven and let back about 20 minutes more or until internal temp on a meat thermometer reads 145-150 degrees.

Remove from oven and let cool slightly.

Serving Suggestions:

I have to serve Meat Loaf with Mashed potatoes. I have really been enjoying using Yukon Gold for my mashed 'taters.

I would also serve with fresh green beans steamed then drizzled with a little butter, salt and pepper.