Maple-Glazed Meatloaf

cooking.nytimes.com

Loved the top, you could take it out anytime after 150 degrees. Need to put it on aluminum foil with slits for drainage don’t throw out maple syrup mix. Baste the loaf

¾ pound sliced smoked bacon

1 cup finely chopped onion

3 cloves garlic, peeled and chopped

¼ cup milk

¼ cup sour cream or plain yogurt

2 large eggs

1 tablespoon dry mustard

2 teaspoons kosher salt

¾ teaspoon dried thyme

1 teaspoon Worcestershire sauce

½ teaspoon freshly ground pepper

Dash of hot pepper sauce

1 pound ground beef

1 pound ground pork

1 pound ground veal

½ cup crushed saltines

⅓ cup finely chopped parsley

¼ cup maple syrup

2 tablespoons Dijon mustard

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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