MEATLOAF WITH BOURBON-MAPLE GLAZE

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. 

Glaze

½ cup ketchup

¼ cup chili sauce

¼ cup pure maple syrup

3 T brown sugar

2 T Kentucky bourbon (optional)

1 T dry mustard

1 t hot sauce (optional)

Place the above ingredients in a small 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 to cool.

Onion-Garlic Mixture

1 T avocado oil

1 medium yellow onion, finely diced

2 cloves garlic, minced

3 T chicken broth or stock

2 T Worcestershire sauce

In a small skillet, heat the oil over medium-low heat, add onions and sauté 10 minutes.

Add the garlic and sauté another minute.

Stir in the chicken broth and Worcestershire.

Set aside to cool.

Meatloaf Mixture

2 ½ lbs ground beef or (1 ½ lbs ground beef, ½ lb ground pork, and ½ lb ground veal

¾ cup crushed Ritz crackers - very Southern

2 T dry mustard

½ cup chili sauce

½ cup ketchup

2 eggs, beaten

1 t fresh thyme leaves or ½ t dried thyme

1 t sea salt

½ t finely ground black pepper
3 slices thin bacon, cut in half

Preheat oven to 350 degrees F.

In a large bowl, gently mix together the Meatloaf Mixture.

Mix in the Onion-Garlic mixture.

Form and pat into a firm loaf shape. 

Place 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 at 350 degrees then increase temperature to 375 degrees F.

Brush with the rest of the glaze and bake another 30 minutes or until the center registers 165 degrees F with an instant-read thermometer.

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

Serves 6