Ingredients
Meatloaf Recipe:
- 1 Tbsp. Vegetables Oil
- ½ cup yellow onion, diced
- 2 Tbsp. minced garlic
- 3 Tbsp. ketchup
- ¼ cup beer for deglazing
- 2 lbs. ground beef
- 2 lbs. ground veal
- 2 eggs
- 1 ½ cups breadcrumbs
- 2 Tbsp. mustard
- 1 Tbsp. soy sauce
- 2 Tbsp. chopped sage
- Salt and black pepper to taste
- 1-2 lbs. bacon, to wrap the loaf
- Maple mustard glaze
Maple Mustard Glaze recipe:
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- ½ maple syrup
- 1 Tbsp. black pepper
- 1 Tbsp. kosher salt
- 1 tsp. cayenne
Instructions
- Preheat an oven to 400 degrees F.
- Add oil to the sauté pan over medium heat. Sauté your onions and garlic until translucent, season with salt and pepper. Remove from the heat and cool.
- Combine all the other ingredients, except the bacon and glaze, in a medium sized bowl.
- Once the onions cool slightly, mix them in with meatloaf mix. Allow the meatloaf mixture to rest for about 15 minutes for all the breadcrumbs to absorb.
- While the mixture sets, prep the maple mustard glaze by combining all ingredients in a bowl and mix well.
- Prep the meatloaf pan with the bacon by laying the bacon in the bottom of the loaf pan with he ends of the bacon hanging over the edge. Fill the meatloaf mixture into the loaf pan.
- Lightly coat the meatloaf with the Maple Mustard Glaze. Roast in the oven until the loaf reaches an internal temperature of 165 degrees as tested by an internal meat thermometer.
- Once the meatloaf has reached temperature, remove from the oven and allow to rest. If needed re glaze your meatloaf using a new brush. Cut into slices and serve with brussels sprouts and potatoes, or your desired sides.
Chef Tips: Pair this meatloaf with these great recipes from Chef Ben Beaver as well:
Brown Butter Yukon Mashed Potatoes Recipe:
1 ½ lbs. Yukon potatoes
2 Tbsp. kosher salt
2 cups heavy cream
½ brown butter
Salt and pepper
Instructions:
1. Peel the potatoes and cut into large chunks. Cook in boiling water with the salt until soft.
2. While the potatoes are cooking, heat the butter in a medium sized saucepan, add the heavy cream and rude by half.
3. Season with salt and pepper to taste.
4. Strain the cooked potatoes and mash
5. Stir in the brown butter.
Crispy Brussels Sprouts recipe:
1 ½ – 2 lbs. Brussels sprouts
1 Tbsp. olive oil
2 Tbsp. butter, melted
Salt and pepper, to taste
Instructions:
1. Trim the bottom of the brussels sprouts, and then cut in half.
2. Place in a medium sized bowl and toss with olive oil, butter, salt, and pepper.
3. Roast in the oven with the meatloaf at 400 degrees F until the brussels sprouts have carnalized, about 15-20 minutes.
