Maple-Bourbon Glazed Meatloaf with Crispy Fried Shallots

How to Make Maple-Bourbon Glazed Meatloaf with Crispy Fried Shallots

Total time: 1 h 30 min · Yields 6 servings

1. 1

   Soak the Panade and Aromatics

   Preheat your oven to 375°F (190°C). In a small bowl, combine the panko and milk, letting it sit for 5 minutes to form a paste. Meanwhile, sauté the diced onion and garlic in a pan with a little oil until soft and translucent. Let cool slightly.

2. 2

   Mix the Loaf

   In a large mixing bowl, combine the beef, pork, soaked panko mixture, sautéed onions, eggs, Worcestershire sauce, thyme, salt, and pepper. Use your hands to mix gently until just combined—do not overwork the meat, or it will become tough.

3. 3

   Shape and Initial Bake

   Line a baking sheet with parchment paper. Shape the meat mixture into a 9x5 inch rectangle on the sheet. Bake for 40 minutes.

4. 4

   Prepare the Glaze and Apply

   Whisk the ketchup, maple syrup, bourbon, vinegar, and smoked paprika in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened. Brush half of the glaze over the meatloaf after the initial 40 minutes of baking. Return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F.

5. 5

   Fry the Shallots

   While the meatloaf finishes, toss the shallot rings in flour. Heat 1/2 inch of oil in a skillet and fry the shallots in batches until golden brown and crisp (about 2 minutes). Drain on paper towels and season with flaky salt.

6. 6

   Final Glaze and Rest

   Remove the meatloaf from the oven, brush with the remaining glaze, and let it rest for 10 minutes. Top generously with the crispy shallots before slicing.