Sunday, December 6, 2015


Almost everyone loves a good meatloaf, especially one with a bourbon and maple glaze.Make the glaze first and then set it aside while preparing the meatloaf. If the meatloaf cracks a little during baking, fill in the cracks with a little more glaze before slicing. 

¾ cup ketchup
¼ cup chili sauce
½ cup brown sugar
¼ cup pure maple syrup
¼ cup Kentucky bourbon
2 T dry mustard
1 t hot sauce

Place the above ingredients in a saucepan and whisk to combine.
Heat to a low boil, then turn down heat and simmer for 15 minutes, until it thickens.
Set aside.

1 T extra-light olive oil or grape seed oil
1 medium onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 lbs lean ground beef
¾ cup plain dry bread crumbs
2 T dry mustard
½ cup chili sauce
½ cup ketchup
2 T Worcestershire sauce
½ cup grated Parmigiano-Reggiano cheese
2 eggs, beaten
1 t dried thyme
1 t sea salt
½ t finely ground black pepper

6 slices thin bacon, cut in half

Heat the olive oil in a skillet over medium heat. 
Add the onion and celery and sauté over very low heat for 10 minutes. 
Add the garlic and sauté for 2 more minutes. 
Remove from heat and set aside to cool slightly.  

Preheat oven to 375 degrees F.

In a large bowl, add the ground beef, bread crumbs, mustard, chili sauce, ketchup, Worcestershire, Parmigiano, beaten eggs, thyme, Seasoning salt, and pepper.
Mix all ingredients together gently by hands.
Form and pat into a firm loaf shape on a rimmed baking sheet or roasting pan.

Spoon some of the glaze on top of the meatloaf. 
Arrange cut pieces of bacon on top and brush with a little more glaze, saving the rest for later.

Bake for 30 minutes then reduce temperature to 350 degrees F.

Brush with the rest of the glaze and bake another 40 minutes or until the center registers 160 degrees F with an instant-read thermometer.

Let meatloaf rest on a platter for 10 minutes before slicing.

Serves 4