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.
Excellent. And also perfect for make-ahead ease. I made it in the morning and put it in the oven when guests arrived for game night. Delicious. I used all hamburger and it was perfect. Next time I might add 5 chopped lightly cooked slices of bacon instead of 3. This is partially because I had two extra pieces to cover the top, and partly to add that flavor in the mix. I might also double the basting sauce and baste with more and drizzle a tiny bit over or under the plated presentation.
Family favorite! Publix sells Wahlbrothers meatloaf mixture with the beef, pork and veal, so doubled that for 3 people (to have seconds, of course!). --Did not use bacon at all (rich enough), --and soaked 3 thin slices of torn bread in the milk - adds texture. Otherwise, just followed recipe and loved itl Basting sauce is terrific!
The Best Meatloaf Ever was the consensus at our table of 6. Served with smashed new potatoes & fennel roasted in the same oven while cooking loaf. Quickly sautéed green beans in the left over maple/dijon. Finished with Peach Slab Pie. What a great great dinner!!