Maple-Glazed Meatloaf
Updated June 6, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound sliced smoked bacon
- 1cup finely chopped onion
- 3cloves garlic, peeled and chopped
- ¼cup milk
- ¼cup sour cream or plain yogurt
- 2large eggs
- 1tablespoon dry mustard
- 2teaspoons kosher salt
- ¾teaspoon dried thyme
- 1teaspoon Worcestershire sauce
- ½teaspoon freshly ground pepper
- Dash of hot pepper sauce
- 1pound ground beef
- 1pound ground pork
- 1pound ground veal
- ½cup crushed saltines
- ⅓cup finely chopped parsley
- ¼cup maple syrup
- 2tablespoons Dijon mustard
Nutritional analysis per serving (8 servings)
671 calories; 50 grams fat; 18 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 39 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop ¼ pound bacon; sauté until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to drain. Add onion and garlic to pan. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat, and set aside.
- Step 2
Heat oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.
- Step 3
In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture. Using your hands, toss lightly to mix. Add saltines and parsley, and toss lightly again until thoroughly combined. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12. Drape remaining strips of bacon lengthwise over loaf to completely cover.
- Step 4
In a small bowl, combine maple syrup and Dijon mustard. Paint a thick coat over bacon. Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1¼ to 1½ hours. If desired, baste occasionally with remaining maple syrup mixture. Let meatloaf rest about 10 minutes before slicing and serving.
Private Notes
Comments
instead of baking the meatloaf on a pan, place a baking rack on a sheet pan. Cover the rack with foil, & pierce small holes with a cake tester or skewer. This allows excess fat or juices to drain off onto the baking sheet. This makes your meatloaf less greasy (from the bacon fat. Also, when I put bacon on my meatloaf, I use the pre-cooked, shelf-stable bacon instead of uncooked. Much less greasy topping.
I left out the ground veal because my market didn't have any. Probably the best meatloaf I've ever had. Don't skip the basting step, it makes a big difference in the taste.
Made 1/2 of the recipe using only pork and ground beef. Following the advice from Cooks Illustrated, I added 1.5 tablespoons of powdered gelatin with an equal amount of water. This produced the collagen and umami one would normally get from veal. The result was fantastic.
It truly is a remarkable thing if one should write that this meatloaf is delectable, but it is indeed, even when I didn’t entirely adhere to the recipe. I used ground bison instead of pork, beef or veal, I threw in the remains of garlic croutons instead of Saltines. Oh my word, something so quick, so cheap, so delicious! A thousand encores! Oh yes, I did the traditional thing of putting it in a loaf pan.
Can honey be used in place of maple syrup?
I would use the maple syrup, the tastes are different and unless you are using Manuka honey, you are going to get a different outcome. Rather pop out and get some maple syrup.
I used gochujang paste instead of Worcestershire and hot pepper sauce. The meatloaf is so good!!