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. If you prefer making your meatloaf with some pork and veal, add ¼ lb ground veal, ¼ lb ground pork, and 1½ lbs ground beef.

Glaze

½ cup ketchup

¼ cup chili sauce

¼ cup pure maple syrup

3 T Kentucky bourbon (optional)

2 T brown sugar

1 T dry mustard

1 t hot sauce (optional)

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.

Meatloaf

1 T avocado oil

½ medium yellow onion, finely diced

2 cloves garlic, minced

2 lbs ground chuck beef

½ cup plain dry bread crumbs or (crushed Ritz crackers - very Southern)

2 T dry mustard

½ cup chili sauce

½ cup ketchup

2 T Worcestershire sauce

2 eggs, beaten

1 t fresh thyme leaves or ½ t dried thyme

1 t sea salt

½ t finely ground black pepper
2 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, bread crumbs, mustard, chili sauce, ketchup, Worcestershire, beaten egg, thyme, salt, and pepper.

Mix all ingredients together gently by hands.

Form and pat into a firm loaf shape. 

Place 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 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