Ingredients
- ¼ pouch (8oz.) Land O’ Lakes® Butter Sauce #584419
- 2.73 lbs. Brickman’s Fully Cooked Meatloaf with Sauce
- ¼ cup Bourbon
- 2 tbsp. Brown Sugar
- 1 tsp. Kosher Salt
- ½ tsp. Black Pepper
Prep Less, Plate More
Bourbon Butter Glazed Meatloaf
A tangy bourbon-butter glaze gives a comfort food classic a modern, elevated finish.
A rich, bourbon butter reduction transforms Sandridge’s Fully Cooked Meatloaf into an elevated comfort food classic. This Bourbon Butter Sauce Sous Vide Meatloaf gives operators an easy way to reinvent a familiar menu item with restaurant-quality flavor and minimal prep.
Prep & Assembly:
- Heat Butter Sauce in a saucepan over medium heat, stirring often, about 5-7 minutes.
- In a separate small saucepan, combine bourbon and brown sugar; simmer until reduced and syrupy.
- Whisk the bourbon reduction into the butter sauce; season with salt and pepper.
- Heat Sandridge Fully Cooked Meatloaf using desired method.
- Slice meatloaf, plate, and top with warm bourbon brown butter sauce.
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