Maple-Glazed Meat Loaf

Maple-flavored syrup pairs with ketchup to glaze traditional meatloaf with an unexpected seasonal swing.

This is a version of Maple-Glazed Meat Loaf by BettyCrocker

“Adding bacon to the meatloaf gives it a smokey flavor”

Maple-Glazed Meat Loaf

lucyllRecipe by lucyll

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15 minutes

1 hour 35 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 370
  • 15g
    (Saturated Fat 6g, Trans Fat 1g)
  • 105mg
  • 710mg
  • 37g
    (Dietary Fiber 1g, Sugars 19g)
  • 22g
  • Percent Daily Value*
  • 8%
  • 4%
  • 4%
  • 15%
  • Exchanges
  • 1/2
  • 2 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 1 hour 20 minutes.

  • To make this ahead, assemble the meat loaf, then cover and refrigerate it for up to one day. Uncover; bake and glaze as directed in the recipe.

Ingredients

  • Meat Loaf
  • 1  teaspoon beef bouillon granules
  • 1/4  cup hot water
  • 1 1/2  lb lean (at least 80%) ground beef
  • 3/4  cup coarse cracker crumbs
  • 1/2  cup chopped onion
  • 1/2  teaspoon garlic powder
  • 1/4  teaspoon pepper
  • 1/3  cup ketchup
  • 1/8  teaspoon hot pepper sauce, if desired
  • 1  egg, slightly beaten
  • Glaze
  • 1/2  cup ketchup
  • 1/2  cup maple-flavored syrup

Directions

  1. 1Heat oven to 350°F. In large bowl, dissolve beef bouillon in hot water. Add remaining meat loaf ingredients; mix well. Spoon mixture into ungreased 8x4-inch loaf pan or shape mixture into 8x4-inch loaf in ungreased 12x8-inch (2-quart) glass baking dish.
  2. 2Bake 1 1/4 hours or until beef is thoroughly cooked in center and meat thermometer reaches 160°F. Remove pan from oven. In small bowl, combine glaze ingredients. Brush top of meat loaf with glaze. Let stand, covered, 5 to 10 minutes before slicing. Serve with remaining glaze.

Categories: Ingredient, Beef

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