Maple Drive Meatloaf Recipes

MAPLE MEATLOAF

Steps:

• Preheat oven to 350°F.
• Chop vegetables while toasting bread. In a mixing bowl put ground meat, add egg, vegetables and Worcestershire Sauce. Tear bread into small pieces and add to mix. Knead ingredients together and add syrup and salt and pepper. Knead until mixture is homogeneous.
• Place mixture in lubricated baking dish and spread out evenly. Add bacon in a weaving pattern on top. Cover and place in oven.
• After about 30 minutes, remove cover and put under the broiler for about 5 minutes or until bacon is of desired crispness.

MAPLE MEATLOAF LOG

Steps:

• Place rack in middle of oven and preheat to 180 °C (350 °F).
• Remove asparagus tips and set aside for garnish.
• In a bowl, combine pork with onion, breadcrumbs, mustard, tourtière seasoning, salt and pepper. Chill in the refrigerator.
• In another bowl, mix game meat with soda biscuits, maple sugar, egg and thyme. Chill in the refrigerator.
• Spread pork in a 33×23-cm (13×9-in) rectangle on parchment paper, with the longest side facing you from left to right. Spread game meat over the pork. Arrange turkey cutlets on top and season with sage. Alternating colours, place green and white asparagus lengthwise on top, starting from lower edge of rectangle moving upwards. Using parchment paper, roll up from bottom edge of rectangle.
• Place meatloaf log in centre of a rimmed baking sheet and bake in oven for 1 hour.
• For the glaze, combine tomato sauce with maple butter and pour over log. Return to oven and bake another 1 hour.
• Remove log from oven and transfer to a cutting board using two spatulas. Use a spoon to remove fat from pan juices.
• Scrape bottom of pan to loosen all meat juices. Add a little water if required to make enough liquid. Strain pan juices through a sieve and pour into a gravy boat.
• Cut log into generous slices, then arrange on a serving platter. Garnish with herbs and reserved asparagus tips. Serve with sauce.

MAPLE DRIVE MEATLOAF

Steps:

• Melt the butter in a heavy skillet, then add the onion, scallions, carrots, celery and bell peppers. Cook, stirring often, for about 5 minutes. Then add garlic and cook until the moisture from the vegetables has evaporated, about 5 minutes more. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour.
• Preheat the oven to 350 degrees. In a mixing bowl, beat together the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
• Form the mixture into a loaf, approximately 12 inches long, 5 inches wide, and 2 1/2 inches high, on a baking sheet. Bake until cooked through (or 160 degrees F on a meat thermometer), about 1 hour. Let rest 20 minutes before slicing.
• Note: The passive work time also includes the 1 hour chilling time for the vegetables. The vegetables may be prepared ahead of time, in the morning or night before, chilled, and used later in order to save time when actually making the meatloaf.

MOM'S MEATLOAF WITH MAPLE GLAZE

Steps:

• Heat oven to 350°F.
• Combine meatloaf ingredients in a bowl. Mix well.
• Spray a 8 x 12-inch baking dish with cooking spray.
• Form a 9 x 4-inch loaf in sprayed baking dish.
• Bake at 350 degrees F. for 30 minute
• Meanwhile combine glaze ingredients.
• Reserve 1/2 cup of glaze for serving.
• Drizzle 1/3 of remaining glaze over meatloaf.
• Bake an additional 15 minutes.
• Drizzle half of remaining glaze over meatloaf.
• Bake an 15 minutes.
• Drizzle remaining glaze over meatloaf and bake and bake an additional 5-10 minutes.
• Let stand 5 minutes before slicing.
• Drizzle remaining glaze over slices when serving.

MAPLE GLAZED MEATLOAF

Steps:

• Heat oven to 350. 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.
• Bake 1-1/4 hours or until beef is thoroughly cooked in center and meat thermometer reaches 160 degrees. 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.

MAPLE SAGE MEATLOAF

Steps:

• (I like to microwave the chopped onion for a minute or two on High prior to mixing it into the loaf) Combine the first seven ingredients together with your hands until thoroughly mixed.
• Pat the mixture into a freeform loaf-shape in a casserole dish.
• Mix together the last 4 ingredients and spread over the top of the loaf, dripping a little down the sides.
• Bake at 350°F for 1 hour and 15 minutes (I usually drain off the fat after 45 minutes and at the end of the cooking time).

MAPLE MEATLOAF

Steps:

• 1. In a large bowl, add stuffing mix and onion. Add 2 tbs of warm water and toss to coat. Crumbs should not be wet, just slightly damp. Let this stand until water is absorbed, maybe 5 minutes.
• 2. Add remaining ingredients and mix well. Shape into loaf and bake in a 350 degree oven for 50-60 minutes or until internal temperature is 160 degrees (it will rise to 170 during the standing time).
• 3. Slice and serve. Mashed potatoes go nicely with this, and of course, gravy that you can make from the wonderful drippings.

APPLE MEATLOAF WITH MAPLE SYRUP TOPPING

Steps:

• Combine apple, ground beef, eggs, breadcrumbs, onion, worcestershire sauce and seasonings.
• Press into loaf pan.
• Combine topping ingredients and spoon over meatloaf.
• Bake at 325 for 1 1/4 hours.