Sunday, January 26, 2020


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.

¾ cup ketchup
¼ cup chili sauce
¼ cup pure maple syrup
¼ cup Kentucky bourbon
2 T brown sugar
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 5 minutes, until it thickens slightly.
Set aside.

1 T avocado oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 lbs lean ground beef
½ lb ground veal
¾ cup plain dry bread crumbs
2 T dry mustard
½ cup chili sauce
½ cup ketchup
2 T Worcestershire sauce
2 large eggs, beaten
1 t fresh thyme leaves or ½ t dried thyme
1 t sea salt
½ t finely ground black pepper
4 slices thin bacon, cut in half

Heat the oil in a skillet over medium heat. 
Add the onion 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 350 degrees F.

In a large bowl, add the ground beef, ground veal (if using) bread crumbs, mustard, chili sauce, ketchup, Worcestershire, beaten eggs, thyme, salt, and pepper.
Mix all ingredients together gently by hands.
Form and pat into a firm loaf shape in a large cast-iron skillet or on a parchment-lined rimmed baking sheet.

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 1 hour then increase temperature to 375 degrees F.

Brush with the rest of the glaze and bake another 30 to 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 6

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