Maple Glazed Meatloaf Recipe
Ingredients
- 1-1/4 lbs Ground Beef
- 1-1/4 lbs Ground Pork
- 3/4 lb Bacon
- 1 tbsp Dry Mustard
- 3/4 tsp Thyme
- 1/2 tsp Pepper
- 1 cup Onion
- 3 cloves Garlic
- 1/4 cup Milk
- 2 Eggs
- 2 tsp Salt
- 1 tsp Worcestershire
- 1 tsp Hot Sauce
- 1/2 cup Crackers
- 1/2 cup Parsley
- 1/4 cup Maple Syrup
- 1/4 cup Sour Cream
- Salt & Pepper
Instructions
Preheat oven to 350°F (175°C).
In a skillet, cook the bacon until lightly browned. Remove and set aside.
Add onions and garlic to the skillet. Cover and cook until tender, then remove and set aside with the bacon.
In a mixing bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, black pepper, and a hot sauce.
In a large bowl, combine the ground meat, 1/2 cup cooked bacon chopped, onion mixture, milk mixture, crushed crackers, and parsley. Mix until combined
Transfer the mixture into a greased loaf pan, shaping it evenly.
Top with the remaining bacon slices. Brush with maple syrup and sprinkle with Salt and Pepper.
Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing and serving. Serve warm or my favorite is hot meat loaf sandwiches.
The weather has been playing tricks on me again. Just last Sunday, the sun warmed the air to 80 degrees, and I could almost hear the garden stretching awake. Today, though, the forecast whispers of snow. ❄️ Normally, I’d welcome flurries with open arms—this snow girl has never shied away from winter—but in May? My hands are itching to be in the soil, not brushing frost from seedlings.
So, rather than fret over garden beds slumbering under gray skies, we slipped away to an antique Book and Paper Show this morning. I wore jeans, but in quiet rebellion against Mother Nature, I slipped on my sandals—bare toes determined to will spring into staying. 🌿
Among the treasures, I found a charming little vintage advertisement that will be perfect framed for Halloween—a tiny spark of autumn magic tucked into spring’s chill. Back home, it was straight to the greenhouse. With temperatures threatening to dip into the 20s and 30s this week, we ferried our tender plants into the studio for safekeeping. My tomatoes, eager and wild, are thriving like weeds, and I can’t bear the thought of losing them to frost.
Someday soon, we’ll have a sturdier greenhouse, one with heat to cradle these green babies through fickle springs. Until then, I’ll dream of gardens under gentler skies, antique finds tucked into corners of the house, and sandals in the snow—my little rebellion against the seasons. 🌸
