Maple-Glazed Meatloaf
Updated June 5, 2024
Andrew Scrivani for The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ pound sliced smoked bacon
1 cup finely chopped onion
3 cloves garlic, peeled and chopped
¼ cup milk
¼ cup sour cream or plain yogurt
2 large eggs
1 tablespoon dry mustard
2 teaspoons kosher salt
¾ teaspoon dried thyme
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground pepper
Dash of hot pepper sauce
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup crushed saltines
⅓ cup finely chopped parsley
¼ cup maple syrup
2 tablespoons Dijon mustard
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 188 milligrams cholesterol; 671 calories; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 50 grams fat; 1 gram trans fat; 1 gram fiber; 659 milligrams sodium; 39 grams protein; 8 grams sugar
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.
Powered by
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, 1 ¼ to 1 ½ 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.
I subbed ground lamb for veal and also subbed 3 TBSP salted, French butter for bacon (didn’t have time to cook bacon), and added 1 Tsp smoked salt blend to meat mixture. Cooked in heavy clay baking dish until thermometer registered 160F throughout; removed from oven and let cool for 15 mins. Absolutely delicious and moist - without being overwhelmingly greasy.
So delicious! Don't keep looking for a different recipe, just make this one! Just be careful on cook time and use a meat thermometer. Mine was already reading 175 after just an hour. Pulled it out and it was perfectly moist. I will say I used pancetta instead of bacon and skipped out on using additional slices as a topping, so I didn't have any issues with greasiness. I poured the glaze right on the meat and it came out delicious. Don't skip the milk soaked crackers or the mid-cook basting. We will have this in heavy rotation for dinner until we find a new favorite!
I’m a sucker for anything with maple syrup. I doubled the glaze, brushed some on the loaf before I put the bacon on, and after, and during baking. And still I don’t think it was particularly mapley, but it was delicious. Chopped up peppers from our garden and grated some carrot and threw it in with the onion and garlic mixture. Used panko instead of saltines. Used ground beef and pork, 75% lean. It’s a very good meatloaf! Next time I will split the mixture in half and put a loaf in the freezer.