New Favorite Meatloaf Recipe: Maple Syrup Meatloaf
Meatloaf and mashed potatoes. Pure comfort food for me–although I have to admit it’s not one of my kids’ favorites. Still, sometimes they have to suffer! And now this maple syrup meatloaf has replaced my old favorite recipe.
If you’re in a hurry you can divide the maple syrup meatloaf into muffin tins so it will bake faster. If you’re not in a hurry, bake it in a loaf pan or make a loaf free form and bake it a little longer.
This came from one of the freezer cooking lists I’m on, although I, of course, modified it a bit. First I halved it. I can never figure out these two pound meatloaves. I mean, 1/4 pound of ground beef is a good serving size if there’s plenty of other food so a 2 pound meatloaf is about 8 servings for me. I don’t like leftovers that much!
Someone should publish a cookbook of just meatloaves. Maybe they have already… If so, this maple syrup meatloaf should be in it! I’m instantly attracted to anything with Worcestershire sauce in it, of course, as I’ve admitted before. Worcestershire chicken, Worcestershire shrimp, Pulled Pork, Crab Cakes, Welsh Rarebit/Rabbit–even the family favorite hamburger recipe.
My mother’s meatloaf recipe had the right idea, but didn’t carry it far enough. More! I have must have more Worcestershire. And the topping idea of maple syrup and ketchup was inspired.
Maple Syrup Meatloaf
- 1 pound ground beef
- 1/2 onion, minced, or 1 Tbs dried onion flakes
- 1 egg
- 1/4 cup milk
- 1/8 cup or maybe more?! Worcestershire sauce
- dash of salt and pepper
- 1/4 – 1/2 cup bread crumbs or crushed Ritz crackers or oatmeal
- 1/8 cup maple syrup
- 1/4 cup ketchup
- Mix it everything but the topping together–but don’t overmix.
- Divide between 6 muffin tins (sprayed or oiled) . Spread a bit of the topping on each and save the rest to serve at the table.
- Bake at 350 for 30 minutes or until done.