Description
This Maple Glazed Beef Meatloaf delivers a perfect balance of sweet and savory flavors. Tender ground beef is combined with aromatic herbs, layered with beef salami, and finished with a caramelized maple glaze for a visually stunning and delicious dish.
Ingredients
12 thin slices beef salami
24 sage leaves (12 whole, 12 chopped)
2 tbsp rice bran oil
1 large red onion, finely chopped
3 cloves garlic, crushed
2 tsp fennel seeds
1 tsp chili flakes
500g (1 lb) lean ground beef
1 cup (75g) dried breadcrumbs
2 eggs, lightly beaten
2 tbsp Crystal Worcestershire Sauce
1 tbsp wholegrain mustard
2 tbsp pure maple syrup
Salad greens, pickles, mustard, and sliced baguette (St. Pierre Brioche or La Brea Bakery) to serve
Instructions
1. Preheat oven to 190°C (375°F). Grease a 2-liter loaf tin and line it with beef salami, overlapping slightly. Tuck one whole sage leaf under each slice where it overlaps.
2. Heat rice bran oil in a skillet over medium heat. Add onion and garlic, sauté for 5 minutes until softened. Add fennel seeds, chili flakes, and chopped sage. Cook 1 more minute then cool completely.
3. Combine cooled aromatics with ground beef, breadcrumbs, eggs, Worcestershire sauce, and mustard. Season well and mix gently.
4. Press the mixture into the prepared tin and fold overhanging salami slices on top.
5. Bake 45–55 minutes until juices run clear. Remove from oven and increase temperature to 220°C (425°F).
6. Transfer meatloaf to a wire rack set over a baking sheet. Brush with maple syrup and roast 5 minutes until top is glossy and slightly crisp.
7. Rest for 15 minutes before slicing. Serve with salad greens, pickles, mustard, and baguette.
Notes
Use pure maple syrup for the best flavor and glossy finish.
Do not overmix the meat mixture to avoid a dense loaf.
Rest the meatloaf before slicing to retain juices.
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Baking
- Cuisine: American