Meatloaf with bourbon and maple syrup sauce

Ingredients

• 1 kg Mixed ground meat (beef, pork, chicken) (Mix 400 g of beef, 300 g of pork and 300 g of chicken)
• 200 g Stale bread (Cut into cubes and soaked in milk)
• 100 ml Whole milk (At room temperature)
• 24 g Fine salt
• 4 g Ground black pepper
• 8 tranches Smoked bacon (For the top of the meatloaf)
• 60 ml Bourbon (For the sauce)
• 60 ml Maple syrup (Pure, grade A)
• 50 g Unsalted butter (For garlic butter and sauce)
• 3 cloves Garlic (Minced)
• 100 ml Beef demi-glace (Concentrated, adds depth to the sauce)
• 1 bulb Fennel (Cut into ribbons)
• 200 g Baby carrots (Whole or halved)
• 200 g Cherry tomatoes (Cut in half)
• 2 units Potatoes (Medium, quartered)
• 100 g Roasted chestnuts (For garnish)
• 2 c. à soupe Olive oil
• to taste Additional pepper (For the sauce)

Instructions

1. Prepare the bread and milk

   Cut the stale bread into roughly 1 cm cubes, place them in a bowl and cover with the milk. Let soak for 5 minutes.

   Time: PT5M

2. Mix the meats and seasonings

   In a large bowl, combine the mixed ground meat, salt, pepper, bourbon, maple syrup, melted butter, minced garlic, demi‑glace and the soaked bread. Mix by hand for 2 minutes until a homogeneous mixture forms.

   Time: PT2M

3. Shape the meatloaf

   Transfer the mixture into the meatloaf pan, shape into a uniform loaf. Place the bacon slices on top, pressing lightly so they adhere.

   Time: PT5M

4. Preheat the oven

   Turn on the oven and preheat to 350 °F (180 °C).

   Time: PT10M

   Temperature: 350°F

5. Cook the meatloaf

   Place the pan in the oven and bake for 1 hour. Check doneness with a thermometer: internal temperature should reach 160 °F (71 °C).

   Time: PT1H

   Temperature: 350°F

6. Prepare the vegetables

   While the meatloaf cooks, bring a large pot of salted water to a boil. Add the fennel, carrots, potatoes and cherry tomatoes and cook for 8‑10 minutes until tender. Drain and set aside.

   Time: PT10M

   Temperature: boiling water

7. Make garlic butter

   In a small skillet, melt the remaining butter with the minced garlic over medium heat for 3 minutes until fragrant.

   Time: PT3M

   Temperature: medium

8. Prepare the bourbon‑maple sauce

   In a saucepan, combine bourbon, maple syrup and demi‑glace. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until a glossy consistency is reached.

   Time: PT20M

   Temperature: medium

9. Rest the meatloaf

   Remove the meatloaf from the oven, place on a board and let rest for 15 minutes before slicing.

   Time: PT15M

10. Assembly and serving

    Slice the meatloaf into about 2 cm thick slices. Arrange the hot vegetables around, drizzle with bourbon‑maple sauce and sprinkle with roasted chestnuts. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

25 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Mixed ground meat (beef, pork, chicken): turkey ground meat, plant-based meat
• Instead of Stale bread: breadcrumbs
• Instead of Whole milk: almond milk
• Instead of Smoked bacon: smoked ham
• Instead of Bourbon: American whiskey
• Instead of Maple syrup: agave nectar
• Instead of Unsalted butter: margarine
• Instead of Garlic: garlic powder
• Instead of Beef demi-glace: veal stock
• Instead of Fennel: celeriac
• Instead of Baby carrots: regular carrots
• Instead of Cherry tomatoes: cocktail tomatoes
• Instead of Potatoes: sweet potatoes
• Instead of Roasted chestnuts: pecan nuts
• Instead of Olive oil: canola oil

Equipment Needed

• Cutting board
• Large chef's knife
• Large mixing bowl
• Meatloaf pan (or baking dish)
• Oven
• Medium saucepan
• Pan for the vegetables
• Colander
• Silicone spatula
• Meat thermometer (optional)
• Aluminum foil (optional)
• Extra cutting board (for vegetables) (optional)

Critical Steps — Do Not Skip

• Mix the meats without overworking the mixture
• Cook until 160 °F (71 °C) to ensure food safety
• Reduce the sauce to a glossy consistency

Chef Tips from the Video

• Use very cold meat to make shaping easier
• Lightly sprinkle brown sugar into the bourbon‑maple sauce for a deeper caramel color
• Let the meatloaf rest covered with aluminum foil to retain heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 3 days.

Freezer: Wrap slices in plastic wrap then place in a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat mixture and keep it refrigerated for 12 hours before cooking
• The bourbon‑maple sauce can be made ahead and gently reheated before serving