Maple Glazed MeatloafJanice Terry
- 1 tsp. beef bouillon granules
- 1/4 C. hot water
- 1 1/2 lb. very lean ground beef
- 3/4 C. coarse cracker crumbs
- 1/2 C. chopped onion
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/3 C. Ketchup
- 1/8 tsp. hot sauce (if desired)
- 1 egg, slightly beaten
- 1/2 C. Ketchup
- 1/2 C. Maple syrup
Heat oven to 350*. In a large bowl, dissolve beef bouillon in hot water. Add remaining meat loaf ingredients, mix well. Shape mixture into an 8x4 inch loaf in an un greased 2 quart baking dish.
Bake 1 1/4 hours or until beef is thoroughly cooked in the center and a meat thermometer reaches 160*. Remove from oven.
In a 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.
Source: Janice Terry