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Maple-Glazed Meat Loaf Sandwiches




Source of Recipe


Internet


List of Ingredients




¾ lb. smoked bacon, thinly sliced
1 cup finely chopped onion
3 cloves garlic, minced
¼cup milk
¼ cup dairy sour cream or plain yogurt
2 eggs
1 Tbsp. dry mustard
2 tsp. salt
¾ tsp. dried thyme, crushed
¾ tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
¼ tsp. bottled hot pepper sauce
1 lb. ground beef
1 lb. ground pork
1 lb. ground veal
½ cup crushed saltine crackers
1/3 cup chopped fresh flat-leaf parsley ¼ cup pure maple syrup
2 Tbsp. Dijon-style mustard



Recipe



Cut ¼ pound of the bacon in ¼-inch pieces; set remaining bacon aside. Heat a medium skillet over medium heat and cook diced bacon until lightly browned, but not crisp, 8 to 10 minutes. Remove bacon from skillet with a slotted spoon; set aside. Add onions and garlic to skillet; cover and cook, stirring once or twice, 10 minutes, or until tender and lightly browned. Remove from skillet; set aside. Add cooked bacon.

In a medium mixing bowl stir together milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground black pepper, and hot pepper sauce.

In a large bowl combine beef, pork, veal, cooked bacon mixture, milk mixture, crackers, and parsley. Mix until well combined. Transfer mixture to a shallow baking pan lined with foil or parchment paper. Form mixture into a domed 12x5-inch rectangle. Drape remaining bacon strips over the loaf, arranging them so they just touch each other and completely cover the loaf. In a small bowl combine maple syrup and mustard. Brush the syrup mixture over the bacon strips.

Bake the meat loaf, uncovered, in a 375° oven, until an instant-read thermometer inserted into the center reaches 160°, about 1¼ to 1½ hours. Cool the meat loaf in its pan on a wire rack for 10 minutes. Makes 8 to 10 servings.

For sandwich: Serve a slice of meat loaf on 2 slices of rye bread brushed lightly with Dijon-style mustard. Top with thinly sliced red onion and lettuce.