Almost everyone loves a good meatloaf, especially a southern one with a bourbon and maple glaze. Make the glaze first and then set it aside while preparing the meatloaf. Place a pan of boiling water on the bottom rack of the oven to keep the meatloaf from cracking. If you prefer all beef, omit the veal and increase the ground beef to 2 ½ pounds.
Place the above ingredients in a saucepan and whisk to combine.
Heat to a low boil, then turn down heat and simmer for 5 minutes, until it thickens slightly.
½ lb ground veal
4 slices thin bacon, cut in half